900g/2lb trimmed rhubarb
300ml/ ½ pint water
1kg/2.2 lb Gem Jam Sugar
Knob of butter
50g/2oz stem ginger
30ml/2 tbsp stem ginger syrup
Instructions
1. Cut the rhubarb into thick slices and place
in a large saucepan with the water. Bring to the boil and then
leave to simmer uncovered for about 20 minutes until the fruit
is soft.
2. Add the Jam sugar and heat gently, stirring continuously
until dissolved. Do not allow to boil.
3. Add the butter and while continuing to stir, increase the
heat until mixture starts to boil. Boil for 4 minutes. Remove
from heat.
4. Finely chop the stem ginger and add to the pan with the
ginger syrup. Allow to stand for 10 minutes then pot and cover
in the usual way.
