Comments on: Rhubarb Melting Moments for My Valentine

By: Tor

Tor — Tue, 16 Feb 2010 23:33:55 +0000

Mmh Madalene, this is yummy! We always have rhubarb at Dad’s in Somerset but hard to get hold of in the city so v excited to be cooking with it.
I cheated a little though as I a) didn’t have the right sugar and b) didn’t have enough caster! So not wanting to let my rhubarb go to waste I added some honey to the mix..
Just had some from the pan on greek yoghurt which was lovely but not sure if the honey might ruin the setting properties. Do you think it will be ok?
If it doesn’t set it I am still very happy having it with vanilla ice cream or yoghurt as the flavours are fab!

Tor

By: Madalene

Madalene — Tue, 16 Feb 2010 23:30:37 +0000

Hi Tor, your addition of honey sounds absolutely delicious. My guess is that it would not set firmly as it would with the pectin rich sugar however if your happy with a soft set then you will not be disappointed at all.
Your combination of Greek yoghurt and a spoon of this warm jam sounds absolutely delicious!
Happy Cooking,
Madalene

By: Nicola

Nicola — Fri, 12 Feb 2010 16:41:43 +0000

I absolutely adore Rubarb so decided to give you Rhubarb jam recipe ago…I have never made jam before and am delighted with the results! I have eaten it with natural yoghurt, on toast and on top of some lovely homemade rice pudding…I am addicted. Thanks!

By: Colette

Colette — Mon, 08 Feb 2010 18:40:23 +0000

I discovered rhubarb in England and I love it so much. But in Spain (where I live) it’s so difficult to find, only in some gourmet shops, if at all. Your cookies give me the craving to find some! I love it with ginger and also wonderful with strawberries (in case you want to try for another batch). If I get hold of some…I will definately try your melting moments! But I dont think I’ll find it before Saint Valentines!

By: zurin

zurin — Sun, 07 Feb 2010 16:43:35 +0000

Absolutely charming an d beautiful cookies. I am compelled to make them if simply because they are beautiful. But delicious too I am sure!!! tq for sharing.:)

By: Helen T

Helen T — Sat, 06 Feb 2010 17:45:46 +0000

Like you, I was never a big rhubarb fan but the more people have experimented with it, the more I’ve been tempted into trying it. The jam recipe certainly sounds like it will tick some very tempting taste buttons! Off to find a local source of rhubarb!

By: Angela@SpinachTiger

Angela@SpinachTiger — Fri, 05 Feb 2010 15:15:32 +0000

What a lovely present. I love rhubarb. These look so sweet.

By: Ben

Ben — Thu, 04 Feb 2010 17:19:56 +0000

If you were to do the rhubarb jam again how about adding to bit of ginger or stem ginger instead of the vanilla?

They look delicious!

By: Melita

Melita — Thu, 04 Feb 2010 16:32:15 +0000

What instead of jam sugar ? Could I choose honey instead of cane sugar ?

Russet apple compote recipe was sooo good with old fashioned oatmeal

By: Madalene

Madalene — Thu, 04 Feb 2010 14:31:06 +0000

Dear Melita,
Thank you for your comment on this recipe.
You can use plain caster sugar instead of jam sugar and add pectin to the sugar to help the jam to set.
I have never used honey to cook jam with as I think it would be incredibly expensive and I do not think that honey would reach the required temperature to se the jam.
Happy Cooking!
Madalene