Round two of our Rhubarb patch has arrived, in full force. (When it was time for my husband and I to move to the farm, his parents had said the rhubarb patch was "bad", I took that as toxic or poisionous, and was disappointed. It didn't mean toxic or poisionous, it really meant "Unproductive", and with in the first year of us living out at the farm, we took down a huge cotton wood tree, that grew just to the west of the "bad" rhubarb patch, which then made the patch EXCELLENT!). So, I was flipping through some books, trying to figure out what to do with this abundance of rhubarb. I came across this recipe. It was for "Rhubarb and Orange Jam". Mine tastes more like Oranges, so I switched the name. It's sticky, and delicious, it has no pectin added, one less ingredient is nice, and it was hot hot hot to make. Standing barefoot in the kitchen, like I should be :), it said, cook for fifteen minutes at medium high heat, stiring frequently. I whimped out, lowered the temp, cooked it longer, and it's delicious. Seriously.By the way, I have no idea how that got underlined, but it won't un-underline for me :( Here's a picture of Rhubarb, pre sugar.
Sugar mixed in
Starting to cook with the orange zest and lemon juice
lemon skins, and ornage "Membrane" (Sounds creepy)
Cooking down. As scarey as it looks, it really is good :)
