The rhubarb is spreading so it's time to chop it back a bit
and put it to good use.
I debated between making jam and just freezing it - jam won, obviously.
It's a rather lazy sort of jam to make. I'm not sure where the recipe came from as I've hand-written it in the margin of one of my cookbooks.
Basically - take equal amounts of chopped up rhubarb and sugar and dump them in a jam pan.
I normally add some orange peel but could only find half-squeezed lemons in the freezer so used those instead - one lemon per pound of rhubarb, chopped into strips once defrosted.
Leave for 24 hours and it will look like this
Bring to the boil and simmer till the rhubarb is soft, then boil rapidly till setting point is reached.
And very lemony.
Is it jam or marmalade? I'm not sure and will probably eat it with yogurt anyway.