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
300g rhubarb, sliced
100g golden caster sugar
2 teaspoons lemon juice
2 - 3 teaspoons dried rose petals
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.