We make many different jams and preserves in the Water Lane Pantry. Rhubarb and vanilla is a favourite and is as perfect on buttered toast as it is spooned over cheesecake, trifle or pavlova. It’s also wonderful as the base of a fruity cocktail that can be served with either sparkling water or champagne, depending on your mood!
Ingredients:
- I kilo of rhubarb
- 1 kilo of jam sugar
- I vanilla pod, split in half lengthways
- Juice of 1 lemon
Method:
Wash the rhubarb and cut in to 1-inch pieces. Poach the fruit with the lemon juice for 10 minutes and add the jam sugar and the vanilla seeds and pod. Cook until a jam thermometer reaches 105c and decant into sterilised jars.