I came across this super simple recipe on All Recipes while perusing the many rhubarb recipes that are out there. It was rather fortuitous that I found it since I have a very special recipe coming up that is part of my first Daring Bakers' Challenge that also came from a small cookbook sent to me by a very special lady from leeds (thank you again, Anne). This rhubarb marmalade is sweet and a little tart but definitely not bitter.
I only made one minor change this time around, but I've already got high hopes for the next time, and there will be a next time. If you do get adventurous and decide to try to make it for yourself, definitely cut the sugar down by at least half of a cup. It's very sweet, which didn't bother me too much, but others might find it cloying. Enjoy!
Recipe from All Recipes, adapted by me
6 cups chopped fresh or frozen rhubarb
6 cups sugar
2 medium oranges
5 whole cloves
- Combine rhubarb and sugar in a large heavy saucepan. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour.
- Pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 10 minutes.