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Rhubarb, Ginger and Honey to fend off winter chills. 
 
Yorkshire Rhubarb is at its glorious best at the moment so we hope you like our little seasonal recipe with lashings of natural honey, orange and ginger which (according to many doctors) is apparently better for us than any shop bought cough mixture to fend off the February malaise. Its super easy too. 
 
Chop approx. 1lb of fresh lush British Rhubarb and place in a pan 
Spoon 4 tablespoons of natural honey from your local beekeeper (add more if you have a sweet tooth) 
1 teaspoon of fresh grated fresh ginger goodness 
Half a mug of orange juice or grated zest of 2 fresh oranges and add to the pan 
Simmer all for approx. 30 minutes and get mashing with your potato masher, then jar 
Once chilled this can be kept in the fridge for 3 to 4 weeks. 
 
This flavour packed, magnificent splodge is brilliant for popping on your breakfast banana with a few toasted nuts, as a topping for scones or amazing on fresh bread. 
 
Surprisingly lovely with cold meats, cheeses and pates or whisk with a little cream and yoghurt for the simplest of desserts served with a few sprinkles of crushed nuts and ginger biscuits. 
 
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