Rhubarb marmalade from Preserving: Conserving, Salting, Smoking, Pickling (page 231) by Ginette Mathiot and Clotilde Dusoulier

  • rhubarb
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • laurenlangston on July 09, 2016

    I've made this recipe four times now, never in more than half of the quantities called for. (Ratios the same, of course.) The first time was with store-bought rhubarb, and it turned out beautifully, even though it still took more like 20 minutes to cook rather than the 10 called for in the recipe. (I have one of those dreadful glass-top stoves, though, which may be a factor. EDIT summer 2018: I have a gas stove now. It's faster.) The next two times were with rhubarb fresh from the garden, and I think in this case the freshness worked against me -- there was too much liquid to cook out before the marmalade lost that glorious fresh layer of flavor and became rather one-noted. The fourth time, I picked the rhubarb and let it sit out for 10 days before processing, which worked well. Could even go 2 weeks I bet.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.