Ruibarbillo or rhubarb cheese
There's always a glut of rhubarb in the garden sometime in the year. I love the crumble but this preserve will do a great snack for the winter with some cheese.
Ruibarbillo or rhubarb cheese
There's always a glut of rhubarb in the garden sometime in the year. I love the crumble but this preserve will do a great snack for the winter with some cheese.
Open in Cookpad AppSteps
- 1
Put lemon pith and pips in a muslin cloth bag and place it in a big pan along with the rhubarb pulp and q bit of water
- 2
Stir until the rhubarb soft. This will help release some pectin of the lemon.
- 3
Add some shop bought or home made pectin. A cheese should have a hard consistency but rhubarb doesn't contain much pectin
- 4
Remove lemon pith bag and blend for a smooth cheese. Add sugar and stir until dissolved. Use low heat
- 5
Simmer until set. it's ready when you can form a channel along the bottom of the pan when you run the spoon along.
- 6
Pot into warm sterilised jars and seal.
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