IT'S RHUBARB TIME

The first recipe I want to share with you is a rhubarb and ginger jam. Totally yummy and not too much effort to make.

RHUBARB AND GINGER JAM

6lbs rhubarb

5lbs white sugar

Chop the rhubarb into small chunks, pour over the sugar and let it stand in a large bowl for 24 hours.

The next day pour the liquid that has collected in the bowl into a preserving pan.

Add:

3/4 lb preserved ginger finely diced and the rind of 1 lemon.

Boil these together for 1/2 hour then add the rhubarb and boil for another 1/2 hour.

Remove from the heat and let it stand for another 1/2 and hour.

Pour into sterile mason jars and seal.

It's oh so good!

So the next treat is even better. I suggest you book up a dentist's appointment for after eating this cake.

RHUBARB CAKE

2 cups chopped rhubarb tossed in a little flour.

Cream together 1/2 cup butter and 1 cup sugar.

Add 1 egg and a teaspoon of vanilla.

Beat it up real good. (no licking the spoon at this point please)

Sieve together, 2 cups flour, 1 tsp baking soda and 1/2 tsp salt.

Fold this gently into the cake batter mix.

Then add 1 cup of butter milk (or 1 cup milk + 1 tbsp vinegar)

Fold in the rhubarb.

Pour mixture into 9x9 glass oven proof dish and bake at 350 for 45 minutes

(now you can lick the spoon)

TOPPING

1/3 cup butter

1/2 cup brown sugar

1 tsp cinnamon

Melted together and poured over the cake just after you get it out of the oven.