Rhubarb three ways with Clodagh
Rhubarb Vodka
INGREDIENTS:
750g rhubarb200g caster sugarA few strips of orange zest1 litre vodka
METHOD:
1. Chop the rhubarb into 2cm chunks and put them into a sterilised jar or bottle. Add the sugar, the orange zest and vodka. Seal and store in a dark cupboard for 6-8 weeks, shaking every now and then to dissolve the sugar and redistribute the rhubarb.
2. Strain the vodka through a square of muslin, then transfer the mixture into a sterilised bottle for serving.
Rhubarb & Ginger Jam
INGREDIENTS:
700g rhubarb, chopped500g jam sugar30g crystallised Ginger (or one tbsp grated fresh ginger)Juice and zest of 1 lemon
METHOD:
1. Place the chopped rhubarb, sugar, juice of 1 lemon and crystallised ginger in a large pan, toss well and leave to marinate for 2 hours.
2. Place the pan over a medium heat and stir until the sugar is dissolved. Then reduce the heat to low, and continue to cook for 20 minutes.
3. Remove from the heat and allow to cool completely. Then ladle the jam into sterilised jars
Rhubarb Syrup
INGREDIENTS:
1 kg rhubarb, trimmed and chopped1 kg caster sugar300ml water3 star anise OR 1 tbsp rosewater OR 3 cardamom pods, split open
METHOD:
1. Place the chopped rhubarb in a saucepan with the sugar, water, and whatever spice or flavouring you are using, or none at all if you wish.
2. Bring to the boil, stirring every 30 seconds so that the sugar dissolves. Then reduce the heat and simmer gently uncovered for 10-15 minutes. Strain the syrup through a fine sieve or muslin into a jug, pressing the rhubarb to extract all the juice. Allow to cool.
3. Transfer the syrup into sterilised jars or bottles.