Wednesday, June 22, 2011


Rhubarb + Ginger: 6C
Solstice celebration: preserve the flavors of rhubarb and ginger!

Macerate 1.2 kg chopped rhubarb for 24 hrs (knit while waiting) in 1.2 kg sugar and juice of one lemon. Cook juice to gel state with 50g shredded ginger and juice of another lemon. Add rhubarb pieces and cook 10-15 min. Pack and hot-water process for 10 min. (Knit again while waiting.)

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