Christine Churchard's Page

Lots of yummy things in the garden now. So far, this June, we've picked strawberries, rhubarb, gooseberries, mangetout peas and lettuce. The raspberries are just starting. We`actually picked the first strawberry on the 29 May. The first few berries are eaten standing by the plants. Then they are sliced with a little sugar and eaten with greek yogurt. The last one and a half kg I have made strawberry and yogurt ice cream. The gooseberries have so far been eaten just plain stewed with sugar; made… Continue

This recipe came originally from my scottish mother in law. The ginger adds flavour without heat. I cook it in the microwave, because generally I'm only making small quantities, say about 1kg of fruit. If you are making larger quantities, you can cook it conventionally in a jam pan. For 1 kg of rhubarb I would add about 4 or 5 pieces of preserved ginger.

Ingredients:

rhubarb cut into 1" pieces.
granulated sugar, equal weight to rhubarb
preserved ginger in syrup

Method:

Put the cut up rhubarb… Continue