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1
Put the honey and 2 cups plus 2 tablespoons of water into a pan and slowly bring to a boil to make a syrup.
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2
Remove from the heat and add the orange juice.
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3
Meanwhile, wipe the rhubarb and trim the ends.
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4
Cut into even 1- to 2-inch chunks.
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5
Place the rhubarb in a bowl and pour in the hot syrup.
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6
Let stand for 10 to 12 hours.
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7
This soaking makes the rhubarb much easier to pack in the jars.
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8
Using a slotted spoon, take the rhubarb from the syrup and pack into warm, sterilized jars (see p. 152).
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9
Bring the syrup to a boil again and pour over the rhubarb, filling the jars to the brim.
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10
Cover with lids, remembering to loosen screw-bands, if youre using them, by a quarter of a turn (see p. 156).
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11
Stand in a pan with a folded tea towel on the bottom.
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12
Cover the jars with warm water (100F).
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13
Bring to the simmering point (190F) over a period of 25 minutes.
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14
Simmer at this temperature for 2 minutes.
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15
Carefully remove the jars from the pan and place on a wooden surface or a folded tea towel.
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16
Tighten screw-bands.
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17
Leave undisturbed to cool for 24 hours, then check the seals before storing (see p. 158).
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18
Use within 1 year.
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19
Instead of honey and orange juice, try using 2 ounces of very finely sliced fresh ginger and liven up the syrup with ginger cordial or, better still, some ginger wine.
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20
Both natives of Asia, ginger and rhubarb are natural partners.
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21
So often ingredients that coincide, seasonally or locally, complement each other in the culinary world.
