Season: January to February. The arrival of the early, forced rhubarb in January deserves a salutation of the greatest magnitude, and I can never wait to savor its fresh, earthy energy. The blushing stalks, with their tart but delicate flavor, are strictly seasonal, so be sure you don’t miss the chance to preserve a jar or two to enjoy later in the year.
Recipe information
Yield
makes two 16-ounce jars
Ingredients
Preparation
Step 1
Put the honey and 2 cups plus 2 tablespoons of water into a pan and slowly bring to a boil to make a syrup. Remove from the heat and add the orange juice.
Step 2
Meanwhile, wipe the rhubarb and trim the ends. Cut into even 1- to 2-inch chunks. Place the rhubarb in a bowl and pour in the hot syrup. Let stand for 10 to 12 hours. This soaking makes the rhubarb much easier to pack in the jars.
Step 3
Using a slotted spoon, take the rhubarb from the syrup and pack into warm, sterilized jars (see p. 152). Bring the syrup to a boil again and pour over the rhubarb, filling the jars to the brim. Cover with lids, remembering to loosen screw-bands, if you’re using them, by a quarter of a turn (see p. 156). Stand in a pan with a folded tea towel on the bottom. Cover the jars with warm water (100°F). Bring to the simmering point (190°F) over a period of 25 minutes. Simmer at this temperature for 2 minutes.
Step 4
Carefully remove the jars from the pan and place on a wooden surface or a folded tea towel. Tighten screw-bands. Leave undisturbed to cool for 24 hours, then check the seals before storing (see p. 158). Use within 1 year.
VARIATION
Step 5
Instead of honey and orange juice, try using 2 ounces of very finely sliced fresh ginger and liven up the syrup with ginger cordial or, better still, some ginger wine. Both natives of Asia, ginger and rhubarb are natural partners. So often ingredients that coincide, seasonally or locally, complement each other in the culinary world.
