Makes 5 lb (2.3kg)
4 lb (1.8kg) rhubarb (weight after preparation)
4 lb (1.8kg) granulated sugar
1 oz (25g) dried root ginger
thinly pared rind and juice of 2
large lemons
3 oz (75g) preserved ginger in syrup
or crystallized ginger
Trim the rhubarb stalks and cut in 1 inch (2.5cm) lengths before weighing the quantity required. Place the rhubarb and sugar in a large mixing bowl in alternate layers.
Bruise the ginger and tie in a muslin bag together with the thinly pared lemon rind. Add to the fruit along with the juice of the lemons. Drain the preserved.ginger or rinse the sugary coating from crystallized ginger in warm water. Finely chop the ginger and add to the bowl. Cover with a cloth and leave to stand overnight. The sugar will begin to dissolve in the juices drawn from the rhubarb.
Pour the rhubarb mixture into a preserving pan. Slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Boil rapidly for about 15 minutes. Draw off the heat and test for a set. Skim the surface and discard the muslin bag. Pour into warmed jars and cover.