Spring time and Marmalade
As soon as the spring time arrives in Copenhagen, the supermarkets are flooded with these gorgeous long stalks vegetable which is pinkish red from outside and whitish green inside. Made Rhubarb lemonade last year.
It has a tart taste and very crisp from outside like celery. It is usually sold in bundles per kilo. During summer time, many people here in Denmark grow rhubarb in their kitchen garden, for example we have these wonderful neighbours who grow many different type of vegetables every summer in their backyard including potatoes to rhubarb. It’s very impressive to see people doing what they love and passionate about. Sometimes their kitchen garden becomes our topic of our conversation over the fence. It’s a blessing to have these wonderful neighbours whom we totally adore.
Coming back to rhubarb, taking a trip to the supermarket here in Copenhagen during spring and summer time. These gorgeous long stalks of rhubarb do take my attention and I end up buying them.
Health benefits –
It has several other vitamins but very high in vitamin K, it helps in
- Building strong bones
- Decrease the risk of fractures
- Prevents heart diseases
- Vitamin D and Vitamin K works together and thus less chances of Osteoporosis
It is known that the triangular shaped leaves of Rhubarb are poisonous, however the long stalks are edible and healthy to use for medicine, China uses rhubarb for medicine purpose.
I have been very excited to make this rhubarb marmalade, few ingredients and it was ready in 12 minutes (cooking time). Next day during breakfast time, we ate it with some bread and cheese. My kids loved it and said they liked it very much, which was a great thumb up for a mommy J
- 500 gm washed and chopped rhubarb
- 500 gm sugar
- ½ apple chopped
- ½ lime squeezed
- 1 tablespoon vanilla essence optional
Put a saucepan on stove, add chopped rhubarb, apple, sugar and lime. Keep stirring it for almost 5 minutes as the sugar starts crystallising. Once the sugar starts dissolving, close the saucepan with a lid for remaining 7 minutes. Stir it in between.
Now rhubarb is softened and blended well with sugar and lime.
Let it cool down and refrigerate it overnight, use it next day for the breakfast or for any other recipe.
Vanilla essence - add it before serving, mix well. Add in small portion & taste before adding in the entire mason jar of the marmalade. It's a personal preference.
Would love to hear from you if you have tried this recipe, please tag the picture on Instagram as @splashofflavours and you are welcome to follow too 🙂
Or send picture on Facebook page as Splashofflavours. You are welcome to leave a comment below and will be interesting to know if you have liked the recipe? Happy cooking and happy summer. Stay blessed!