Method:
1. Mix together the strawberries, rhubarb, lemon juice, sugar, and vanilla seeds in a large heavy-based saucepan. Leave to steep for 1 hour.
2. After steeping, bring to the boil and cook for 4-5 minutes until the fruit is very soft.
3. Purée with an immersion blender until smooth.
4. Divide between four sterilised jars and seal tightly. Invert the jars and let cool for around 10 min before turning the right way up.
5. Let cool in a cool, dark cupboard before opening. Store in the fridge after opening.
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Serves:
4 jars
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Time needed:
1 hour 25 minutes
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Difficulty
Easy
Ingredients
- 500 g | 3 1/3 cups strawberries, sliced
- 500 g | 3 1/3 cups rhubarb stalks, leaves trimmed and discarded, stalks sliced
- 1 lemon, juiced
- 500 g | 2 1/4 cups jam sugar
- 1 vanilla pod, halved lengthways, seeds scraped out
Rhubarb Nine Ways
