A gorgeous preserve that is a true taste of late spring.
- 6 pound(s) rhubarb
- 13 heads of elderflower
- 6 pound(s) sugar
- 2 lemons, grated rind and juice
- Cut the rhubarb into half-inch chunks.
- Place in a bowl, layering with the sugar.
- Tie elderflowers in muslin bags and place in middle of rhubarb.
- Leave for 24 hours.
- Put contents in bowl, bring slowly to boil and boil for 2-3 minutes only.
- Return to bowl and stand for 24 hours.
- Remove the elderflowers.
- Add the grated rind and juice of the lemons to the bowl then put all of it in a preserving pan.
- Boil rapidly until setting point is reached. Pour into warmed jars.
Method
- Cut the rhubarb into half-inch chunks.
- Place in a bowl, layering with the sugar.
- Tie elderflowers in muslin bags and place in middle of rhubarb.
- Leave for 24 hours.
- Put contents in bowl, bring slowly to boil and boil for 2-3 minutes only.
- Return to bowl and stand for 24 hours.
- Remove the elderflowers.
- Add the grated rind and juice of the lemons to the bowl then put all of it in a preserving pan.
- Boil rapidly until setting point is reached. Pour into warmed jars.
Ingredients
- 6 pound(s) rhubarb
- 13 heads of elderflower
- 6 pound(s) sugar
- 2 lemons, grated rind and juice