My rhubarb was ready to harvest tonight. I planted one small crown last year and just let it grow. Earlier this year I gave it a top dressing of home-made compost and it's rewarded me with 1lb of fresh rhubarb tonight (with more still to pick). Money well spent in the garden centre last year!
I found this lovely easy recipe and it only took 1/2 from start to finish, perfect.
Makes about three small parfait jars (I used 4 small jars)
450g home grown rhubarb (I used 550g to same of sugar, so long as equal amounts are used it will be fine)
450g caster sugar
The rind of one lemon
Wash the rhubarb and remove any stringy bits. Pat dry and weigh the remainder, as it is important to have equal quantities of sugar to fruit when making jams.
Slice the fruit into one-inch pieces and place in a preserving pot or heavy-based saucepan and cover with the sugar. Place over a gentle heat, stir continuously to prevent burning and, when the sugar has melted completely, stir in the lemon rind and turn up the heat.
Boil the jam for 10 minutes, then remove the pot from the heat. Sterilise your jars by putting them in boiling water for 10 minutes, then spoon the warm rhubarb into each jar. Seal with lids.
Easy and delish!