Thursday, 19 April 2012

Rhubarb and Rose Petal Butter

Woaw I can't believe that it has been a whole week since I last posted?!  A couple of things are keeping me a bit distracted mostly in a positive way.  I hope to give you all more insight in the next couple of weeks.  Back onto the concept of this seasonal blog: growing and cooking.  Well I have to admit, I've had foraging on my mind the past week or so, but the wet dreary weather has kept me very much indoors.  We have already had hailstones three times this week too.  When the sun did pop out, I went over to my Dads 'new allotment' to help. 

As for cooking and baking, much of what I have eaten in the past couple of weeks has come from my mothers kitchen.  However, I was given some more rhubarb at the weekend, so have got to spend a little time in the kitchen. 
So what did I do with the rhubarb sticks?  Well I did have plans of making Rhubarb Jam, but then remembered a Rhubarb Hibiscus Butter recipe that I had bookmarked a couple of years ago. The original Rhubarb Butter was made with hibiscus flowers.  I had picked up a packet of hibiscus flowers a little while ago especially to make this recipe, it took me a long while to find locate some at a reasonable price.  But guess what in the home moving from Scotland to Wales, I could not remember where I had stored the packet.  When I had finished pouring my rose petal variation into the jar, I remembered one jar I had not peeked into and of course, there it was.  So yes, I have also made a 'Rhubarb and Hibiscus Butter' version too (see at the bottom of blog post).  The colour is much deeper too.  Promise to write more about that in the next few days. 
This is not jammy at all, hence the reason its described as a butter as it spreads well. Its zap zingy in the mouth and the rose petals are quite subtle. My mother will love this. I think this would be wonderful spread on my Rhubarb Scones too or even in between a sponge cake.  I am sharing this recipe with Tastetastic Thursday hosted by A Little Nosh.
Rhubarb and Rose Petal Butter
Makes 1 x 260g
Ingredients
300g rhubarb, sliced
100g golden caster sugar
2 teaspoons lemon juice
2 - 3 teaspoons dried rose petals
Method
Macerate the rhubarb slices in the sugar for a minimum of 6 hours, or overnight until the sugar has dissolved.  Pour the rhubarb and its sugary juices into a medium pan.  Add the lemon juice and the rose petals. Heat over medium heat, stirring now and again for 10 - 15 minutes, or until it has thickened.  Remove from the heat and allow to cool, before pouring into a sterilized jar. Adapted original recipe can be found here. 
Here is the jar with the Rhubarb and Hibiscus Butter. 

49 comments:

  1. Shall I send you my address, because I need this sent to me pronto!

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    1. :) Jennifurla,
      Its so easy to make, the hard part is finding the edible flowers.

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  2. This is very original and inventive. I like it very much and once my rhubarb will fully grow in the garden I will try it!

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  3. Well that sounds interesting. It'll be another couple of weeks I think before my allotment rhubarb is ready. Suzy x

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  4. that sounds very interesting-and needs the first fresh pink and red sticks of early rhubarb or it will overpower the petals. I must try this one!

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  5. Hi Shaheen! The rhubarb is a mystery to me ( I don't think we have it here)but it look delicious!

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    1. Not everyone likes rhubarb because its sour, but if you find some - please do try it as a crumble.

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  6. What a beautiful blog post and a lovely idea. I might have to attempt this for my Mum as she is a massive fan of recipes like this, she made me a jar of courgette and ginger jam for my 30th Birthday and it was SO delicious, this sounds even lovelier though. I want that spoon as well!
    http://rosieposiespuddingsandpies.blogspot.co.uk/

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    1. Thanks Rosie,
      I like the sound of your mums Courgette and ginger jam - any chance I can get the recipe. I am growing some courgettes and know I will be hunting for new recipes when the time comes.

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    2. Absolutely! I'll ask her to email it to me then I'll post it here x

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    3. Thank you Rosie.
      Looking forward to the recipe - really. Now just have to wait for those courgettes to grow.

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  7. We've had a lot of hail too - when is the sunshine coming??? I love the sound of this jam and your spoon is so pretty!

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    1. Thanks freerangegirl.
      I agree enough of the hailstones and rain already - time for sunshine.

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  8. Delicious, I make a Pear and Vanilla butter in the slow pot later in the year. I make the house smell wonderful. My rhubarb is in recovery after being severely attacked by my chickens! :)

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    1. Oh I do love the sound of your Pear and Vanilla butter. I've made Apple Butter in the slow cooker, but now I want to make yours too. Do you have the recipe, i'd like to give it a go in the Autumn when my mother gives me some of her homegrown pears.
      Sorry about your rhubarb being attacked by the chooks.

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  9. This looks great and love the little spoon.

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  10. I absolutely love this recipe!!! Love rhubarb! ..i'm trying to grow it on a big vase in my terrace, cos unfortunately i don' t have a garden... But i' not able to have thick sticks! Any suggestion? I guess that anyway i will never get big ones as the one i may see at the market stands! :) .... I' ll stay tuned to see what you're up to as well! ;)

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    1. Thanks Terry.
      I am so glad you liek the recipe. I had very little growing space in my last home and grew rhubab in a pot too, but it did not seem to happy. You can only try, thin homegrown sticks is better than no homegrown sticks too

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  11. Very intersting! follow each other darling?:X

    FashionSpot.ro

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  12. That sounds extremely interesting!

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  13. What a beautiful idea with the rhubarb and rose! Very pretty color!

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    1. So good to hear from you Carissa.
      Congratulations on the birth of your child x

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  14. Oh that looks really yummy. I must get my hands on some rhubarb soon. Actually, after two rhubarb growing disasters I have ordered rhubarb in grow bags, so wish me luck :)

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    1. I didn'd do so well growing rhubarb when I was in Scotland, I killed one plant that I grew from seed. So I can sympathise. I wish you luck with this new batch.

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  15. unique combination...love the recipes on your blog :) happy cooking !

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  16. Interesting combination - I need to get myself some rhubarb and try this.

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  17. First time here! I love this recipe, my jam making skills are limited to berries in summer and autumn! This is so inspirational, I'm bookmarking this to use up all that rhubarb later and I better go online to search edible flowers! Your latest follower!

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    1. Thank you so so much Lins Food. Both your comment and following is most appreciated.

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  18. Hi Shaheen. I have been catching up on your blog. The rhubarb butter is beautiful, and I love the looks of the little spoon on top of the jar too. I have only cooked with rhubarb once that I can recall, and that was when I made a strawberry rhubarb pie, but it's nice to see there are other delights that can be made with rhubarb. Happy spring!

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    1. I've yet to try the strawberry and rhubarb combination, so your well ahead with me on that one. You should try the Rhubarb Lentil curry too, its in my sidebar at the moment.

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  19. Oh your posts are always such great inspiration! I would never even think of eating hibiscus!

    What's the difference between jams, preserves, and butters anyway? I always wonder, because the ingredients and process seem pretty similar to me.

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    1. Thank you Shu Han.
      The difference is mostly in the textures. I agree otherwise they are similar.

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  20. Have just been given a rhubarb crown to plant at my allotment...I will be trying out your recipe as soon as it yields some fruit later in the year.. I adore fruit butters!!

    http://sylvansomethings.blogspot.co.uk/

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  21. Thank you Sylvan.
    Let me know how you find it if you get round to making it.

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  22. This looks delicious! I never even thought to use hibiscus!

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  23. I am curious to hear about your distractions but happy to see this pretty jam and your gorgeous rose spoon meanwhile. I never know that butters are meant to be less sweet than jams. And I guess less sugar changes their texture too. I don't come across lots of fruit butter recipes but will keep my eye out for them

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    1. Thanks Johanna,
      Things could still go either way, so I want to wait until things are solid, so a couple of more weeks before I hopefully get to share some good news in relation to the distractions. Fruit butters are relatively new to me too, i made my first one a couple of years ago with apples. I am hoping to make it again, this time on the oven (not slow cooker).
      http://allotment2kitchen.blogspot.co.uk/2010/09/slow-cooker-spiced-apple-butter.html

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  24. Hi Shaheen,

    That looks so delicious! I finally gave into temptation and bought a young rhubarb plant but alas it does not seem to be thriving. I need to see if any kind friends have some to spare now! All the best on the ‘distractions’ front!

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    1. Thanks Dragonette.
      Rhubarb likes a particular kind of soil, so you may need to move it to another bit of the ground. Otherwise, fingers crossed you get some from your kind friends. Thanks for the warm wishes, hopefully some good news to share.

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  25. If I can keep the wild turkeys from pecking away at our small patch of rhubarb, I will be making a small batch of this ... and a batch of scones on which to slather it!

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  26. Thanks Susan,
    One of my other readers was saying its their hens pecking at their rhubarb :) Funny to read about the turkeys where you are. I hope you make this, its really lovely if you like zingy flavours. Check out the rhubarb scones too.

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  27. Love the sound of this. Rhubarb and rose go so brilliantly together. Gorgeous colour.

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    1. Thanks Choclette. Its really good.

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  28. That lovely red colour simple makes me giddy! :D

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