My Mum picked some rhubarb from her garden and had too much so she kindly brought some over for us last night. I have such fond memories of eating rhubarb crumble in the summer that I had helped to pick as a child, I absolutely adore rhubarb but it is one of the very few foods that my husband hates, and it seems a little greedy to make rhubarb crumble for just myself (I’ll have an excuse when Tis older!)
Anyway, I decided to make some jam with it and used another one of Rachel Allen’s recipes. It only took 15 minutes to cook up and the ginger gives it a lovely kick. It’s delicious!