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Chilled Ginger Rhubarb




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Just Fruits
not TNT



List of Ingredients




450g/1 pound Rhubarb; cleaned and cut into 2.5cm (1") pieces
500ml/2 cups Water
200g/3/4 cup Caster sugar
2 Cinnamon sticks
1 Piece fresh ginger; chopped
Grated zest and juice of 3 oranges

Recipe



Place the rhubarb in a saucepan with the water and sugar, add the cinnamon sticks and ginger and bring to the boil. Reduce the heat and simmer gently for about 20 minutes, or until the rhubarb is tender.

Strain the rhubarb and set aside. Boil the cooking liquid to reduce until very syrupy. Add the orange zest and juice. Pour over the rhubarb and chill well before serving.

NB: Can be canned according to instructions for a BWB.