From my last post I wrote about serving and making available a Rhubarb pie. For the tasting with Pillsbury wines they will be made available. You can pre-order them..for pick-up, however not until June 26, 2010, when they’ll be sampled.
Here’s the recipe for the Rhubarb Marmalade..like I said, it’s great on toast, on a pork roast or use it as a marinade for your meat.
2 cups of squeezed oranges (include the pulp)
1 lime squeezed
6 cups of sugar
2 tsp of ginger root grated (fresh is better)
Add all the ingredients together in a pan, boil until it thickens to the gel stage – 30-45 minutes. Then pour into 5 clean 1/2 pint mason jars. Insert the jars into boiling water and boil for about 5- 10 minutes or until you hear the popping of the lids it means that they are sealing.
I had a girlfriend who said, it was a wonderful Christmas gift…
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Sounds delicious. I've not had rhubarb in many years.