I have decided to join this month’s Simple and In Season cooking challenge hosted for May by Urvashi at The Botanical Baker. I love finding recipes that use freshly home-grown or locally grown ingredients so I’m looking forward to joining this recipe link-up!
I wanted to use ingredients from my own garden as I have lots of herbs growing at the moment and my lovely old rhubarb plant inherited from my grandmother! I found some inspiration from Shaheen at Allotment2Kitchen (another of my favourite blogs) who had made delicious rhubarb and rosemary scones.
Rhubarb and Rosemary Cupcakes
I made the cupcakes using a basic cupcake recipe and stirring in a tablespoon of Rhubarb and Rosemary Jelly (see recipe below) . When the cupcakes were taken from the oven they were brushed with more Rhubarb and Rosemary Jelly while still hot. They were then topped with a buttercream icing with Rhubarb and Rosemary Jelly added and a tiny amount of pink food colouring.
Rhubarb and Rosemary Jelly
400g – 600g Rhubarb washed and chopped into small chunks
A good handful of Rosemary, washed
1 large Lemon, washed and roughly chopped
Place the above in a pan and cover completely with water. Bring to the boil then simmer very gently for about an hour to allow the flavours to infuse into the water. Strain the liquid through muslin, squeezing every drop of liquid through and save this. The pulp can be discarded.
You will need to measure the liquid you are left with and for every ml, you will need to add a gram of granulated sugar. Add back to the pan and bring back to heat, stirring to melt the sugar into the liquid. Then bring to the boil and boil rapidly until setting point is reached. (I test a little on a cold saucer to see if it sets.) Once ready, pour into sterilised jars and seal.
This jelly would be equally delicious served with savoury dishes.