Rhubarb & Vanilla Jam

For us, there are few things as yummy as home-

made Jam on freshly toasted Bread!  Here is

a great recipe made from Rhubarb.

  INGREDIENTS:

– 1.0 kg frozen So Smoothies Rhubarb

– 1.0 kg Sugar

– 2 Vanilla Pods

– Juice from 1 large lemon

METHOD

1. Place small plate in freezer. Put the frozen rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
2. Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
3. Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Sterilising jars

Wash your jars in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, run the jars and lids through a hot dishwasher cycle, then let them dry.

This recipe and photographs were taken from http://www.bbcgoodfood.com

Rhubarb and stem ginger crumble

Copyright David Loftus

    It is the weekend and we thought we would help you out with Sunday dessert.  This great     rhubarb recipe from Jamie   Oliver is quick and yummy!

 

Enjoy!

ingredients

• 1kg So Smoothies frozen rhubarb, defrosted
• 200g soft brown sugar
zest and juice of 1 orange
• 100g plain flour
• 100g cold butter
• 100g oats
• 2 pieces of stem ginger, chopped

method

This is a classic rhubarb crumble recipe but I’ve given it a little twist by adding stem ginger and porridge oats to make the best crumble mix ever. It’s an absolutely delicious combination of flavours and really nice served with thick Jersey cream or cold custard (Bird’s of course – my only vice at the moment).

Preheat your oven to 180°C/350°F/gas 4. Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish or individual dishes and spread out evenly across the bottom.

To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles finebreadcrumbs. Stir in the oats, the rest of the sugar and the stem ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar and stem ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumbs over the rhubarb and bake in the preheated oven for 40 to 45 minutes, or until the rhubarb is bubbling up and the crumble is golden.

Peach Lemonade

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

• 4 cups water
• 2 cups So Smoothies diced frozen peaches
• 3/4 cup sugar
• 1 cup fresh lemon juice (about 6 lemons)
• ice
• 1 3/4 cup So Smoothies diced frozen peaches
• Some fresh mint

Preparation

1.  Place the sugar, 2 cups diced peaches & water in a medium saucepan over medium-high heat. Bring to boil, reduce the heat, and simmer for about 3 minutes. Let the mixture cool, then place into a blender or smoothie maker and whiz until smooth; let stand for 20 minutes. Refrigerate for at least 3 hours.
2. Press peach mixture through a sieve over a bowl, keeping the liquid and throwing out the solids liquid.  Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with a spoon of diced peaches and mint sprig.  (you can even add a splash of white rum)

Recipe by David Bonom.