Preserving – What can you do with Rhubarb?

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Spring time! The rhubarb emerging at the plot

It’s coming towards the end of the rhubarb season now.  My mum always told me you shouldn’t pull rhubarb beyond the end of June.  Having done further research there isn’t a specific date but you should definitely give your plants enough time to recover and store energy before winter.

this year’s first harvest

My plants at the allotment stopped putting out big, thick stalks about May and are now mainly made up of lots of thinner ones so I am happy for them to rest as you need to take so much more when they get skinnier and it makes me feel bad.  I have a conscience for my rhubarb plant’s well being.

A colleague at work brought her last pull in to work and as no one took any of it I’ve acquired my final bag of the season and need to decide what to do with it.  It got me thinking that it would be interesting to do a post on what you can do with rhubarb -so here it is!

Rhubarb Gin:

2nd batch of rhubarb gin under way

If you like sloe gin, I’m going to go out on a limb here and say that you’ll love rhubarb gin too!  It’s so easy to drink.

It took a little time to get the sugar balance right, but once it’s there it’s just beautiful.

We used the recipe from Scarlet Pyjamas and you can find it here.

The pinker your rhubarb the pinker your gin will be.

Rhubarb Compote:

Before roasting

I got this recipe from Marisa McClellan’s Preserving by the Pint book, so I can’t give you the exact recipe here, but having just stalked her blog I can give you the link to her Honey Sweetened Rhubarb Compote with Ginger recipe which looks equally yummy and will be going on my to do list!

Rhubarb and Rosemary Jelly:

My first even batch of rhubarb and rosemary jelly

I am in love with having this jelly on toasted crumpets.  It’s more subtle in taste and texture than the stronger rhubarb flavoured recipes above, but the subtly is it’s beauty.  It’s divine and such a pretty colour.  I got braver with the second batch I made and left the rosemary sprigs in longer and it made such a difference (in a good way!).

Again, the recipe was out of the Preserving by the Pint book, but you could give the Rhubarb and Rosemary Jam recipe a go instead! Alternatively, just buy the book.  It’s such a good investment and I recommend it to everyone.

Rhubarb Syrup:

The start of a double batch of rhubarb syrup

I use this with lemonade or prosecco, it’s super yummy.  Word of advice though…. always add the syrup last, otherwise you just have a big glass of froth.  Learnt that the hard way…. not as appetizing as a rhubarb bellini believe me!

This recipe is in my notebook of preserving recipes but has no source, so I apologise if I’ve stolen your recipe – let me know and I’ll credit you here! In the meantime:


4 cups chopped rhubarb

1 cup sugar

1 cup water


1) Put the rhubarb in a saucepan and add in the sugar.  Give it a good mix and leave it for around 10 minutes so that the juices start to leach out.

2) Add the water, stir together and then bring to the boil

3) Simmer for 15-20 minutes, stirring frequently.  By this point the rhubarb should be completely broken down.

4) Strain the juice through a cheese cloth, leave it hanging for a good couple of hours to allow all the liquid to drip out.  I remember reading that you shouldn’t squeeze the liquid out or it’ll make the final product cloudy, however, I made 2 batches, one I squeezed and the other I didn’t and there is no difference in their colouring.

5) You can bottle the syrup now and keep refridgerate or if you would like a thicker syrup…

6) Return to a clean saucepan and bring to the boil, simmer until it starts to reduce

7) Pour in to clean bottles or jars and process in a water bath for 10 minutes – then store in a cool dry place until opened.

Rhubarb Chutney:

Whilst finding recipes to link in this blog post today I came across this Rhubarb Chutney recipe on the Food in Jars blog. I’m going to give it a go this weekend so watch this space!

I’d love to hear about what you’ve been making with rhubarb, so please leave me a comment below! I’m always on the look out for new ideas!


Preserving – Lavender Syrup and Lavender Sugar

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I have a lovely lavender plant at my allotment, although I have no idea what variety it is, and it obviously quite likes where it’s planted because this year I have had a crazy number of flower stalks.

I decided to cut it earlier in the week because it had spread so much and was covering the path between mine and my neighbor’s plots and was starting to get trampled.  However once it was cut and I saw quite how much I had i realised I had no idea what I could even do with it.

Thank goodness for Pinterest…. (the link will take you to a search for Fresh Lavender Recipes)

The first thing I tried was Lavender Syrup.  I found the recipe here on The View From Great Island blog.  As I had a lot of lavender I doubled the recipe up and ended up with these 2 bottles of syrup.

It’s super easy to make but mine did need the food colouring to changing it from slightly murky grey to a more appealing lilac shade.

The syrup has a strange more-ish taste, it’s obviously quite sweet, and definitely tastes of lavender, but leaves you with a slightly antiseptic taste at the end – which bizarrely is the bit that makes you want more.  The serving suggestion was with ice cream, but I think it would also work well in lemonade or Prosecco.

There was still lots lavender left so I started looking for other recipes too, and found this one for Lavender Sugar.  It doesn’t say if the lavender should be dried or fresh, so I’ve tried it with fresh and if that doesn’t work I’ll try again with dried!  Further research is suggesting I should have waited for the flowers to dry but we’ll see what happens.

I also now have 2 massive bunches of lavender drying in the cellar for future use…

Preserving – Rhubarb Syrup

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This year I have been lucky enough to have a complete glut of rhubarb.  Lots of rhubarb means lots of preserving! In fact, we haven’t had rhubarb crumble once yet! It’s looking like we won’t get it either, the last batch of rhubarb I picked was pinched by the other half and is currently marinating in a jar of gin….


Rhubarb syrup is quite simply one of the best things ever – it’s great with lemonade or prosecco – just remember put the syrup in second! Because I’m presuming that you probably won’t enjoy drinking a glass of rhubarb bubbles as much as you’d enjoy a rhubarb Bellini…..IMG_20150516_151318[1]I am wondering if I can justify one of those straining stands now though…. although the upright in the cupboard and string works pretty well for now! Look at that syruppy goodness….. mmmmmmmmmmmmmmm!

If you fancy making you’re own – why don’t you give this recipe a go: Rhubeena

Preserving – Strawberry and Kiwi Jam

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It’s been a hideously long time since I updated my blog – life has a habit of doing this I find.  You just get in to something nice to do with your spare time and then it throws hecticness in your face. However, 2 months have passed and I am now the proud owner of my professional qualification and a new job.  time to catch up on allotmenting and jams!


If you’ve read my blog before you’ll know that I was incredibly excited to receive my copy of Preserving by the Pint from amazon.  Marissa McClellan has some fantastic recipes for preserves of all types which don’t leave you with a million jars or so of jam to shift.


So, having devoured her book and covered it with little “to do” post it notes from cover to cover – in hindsight it may hav ebeen easier to just tag the recipes I didn’t fancy making – I moved on to her blog and started going through the same process on there.  And then I came across this wonderful recipe for strawberry and kiwi jam.


I often buy kiwis because they look yummy and I think I’ll enjoy eating them – and I do – I can just never finish a whole pack of them.  So I got some strawberries and gave it a go.  The day I made it was beautiful.  It was a lovely sunny Saturday morning, the other half was still in bed snoozing, we were off to a bbq that afternoon – seemed like the perfect time to make jam!


I was a little apprehensive about how this jam would turn out because kiwis are pretty fibrous in the middle but the jam is great!  It comes out really smooth and a fantastic colour.  I gave a jar to my parents – they too were a little apprehensive at first but from memory the jar was empty within the week – I guess they liked it too!!


Check out my incredibly fashion sense in the bottom of that picture ^^^^ Clearly floral leggings and pink fluffy boot slippers are the way to go if you’re cooking jam…. I love that picture though – molten jam is one of my favourite things.


You can find the recipe here: Strawberry and Kiwi Fruit Jam by Marissa McClellan