Rhubarb and Vanilla Jam
No bother getting your hands on rhubarb these days. It's is all over the place, including the farmers markets. You'll see it on the dessert list in virtually every restaurant.
And of course many of us grow it in the back garden. And when it comes into season, as it is now, you'll quite possibly have too much of it on your hands. It freezes well of course.
One way we have of using the excess is to make jam. Two years or so back, thanks to Dermot O'Sullivan, known to many of you on Twitter as @Gas_mark_seven, we got an excellent recipe in which he uses vanilla with the rhubarb. That jam is our Taste of the Week.
You can find the recipe, and more, on his website here. Thank you Dermot!
