Two of my favourite summer produces in one! A punnet of strawberries from the farm shop and three large sticks of rhubarb from my parents garden were all it took to make a couple of jars of this yummy goodness. The tang of the rhubarb is balanced perfectly with the natural sweetness of the strawberries, an unusual perhaps, but really excellent combination.
There’s no need to limit this to toast. This is more than a jam. It makes a great topping for vanilla ice cream, a bowl of breakfast yoghurt or even as a glaze for a bit of barbecued chicken.
- 1 and 1/2 lb rhubarb. (About 3 large sticks, cut into thin slices)
- 1/2 lb strawberries, hulled. (About a punnet)
- 2 cups of sugar (I suggest preserving sugar if you want a more solid set)
- 1 tbsp lemon juice
- Place all ingredients in a heavy based saucepan. Bring to boil over 10 mins over medium heat.
- Once boiling, lower the temperature and simmer the mixture until rhubarb breaks down completely, about 50 mins.
- Sterilise your jars (2 medium or 3 small). I did mine by placing in a hot oven for 15mins.
- Test the set by dropping a spoonful of the mixture into the bottom of a cold mug. If it sets then you know it’s right.
- Pour into the sterilised jars and seal, ready to serve. Don’t forget the ice cream!