It is rhubarb season! So what is better than to make Afghan Rhubarb marmalade. It is tasty and sweet & sour. Delicious on bread for breakfast or with yogurt or ice cream.
What you need:
500 g of rhubarb
200 g of sugar
2 cm of ginger
Zest and juice of 1 orange
A ceramic pan *
2 clean jars of 250 g
Wash and peel the rhubarb then slice it 1cm thick. Peel also the ginger and cut in small pieces. Put in a bowl and add sugar and ginger. Mix it well and let it rest for a few hours.
This way you will extract the rhubarb juice, so the longer you let it rest the more juice you will get.
After a few hours take the ginger pieces out and boil the juice of rhubarb with juice of 1 orange and grated orangepeel. Wait until you get almost a thick syrup.
By doing so the vitamins and minerals are preserved. Then carefully stir the rhubarb in the syrup. Remove the foam you get with a spoon. After about two minutes the marmalade is ready!
Let the marmalade cool well then fill the jars with your self made marmalade.
Keep it in the fridge with a paper towel under the lid to avoid mold.
Check out my previous tips on this and orange zest for more information. 👩🏼🍳💙😊 * Don’t throw the rhubarb peel away I have some nice tips for that 😏
* Aluminum saucepan can change the color and taste of rhubarb. Make sure you use a ceramic pan for this recipe.