Today it was time to harvest the rhuburbs. I have made cakes and pies for several weeks, using fresh rhuburb stalks. Today I cut down all the biggest ones, leaving the smallest to give nutrition back to the roots for next year.
Rhuburb marmelade is easy to make. Peel the skin from the stalks and wash them in cold water directly from the tap. Cut into small pieces, 1-2 cms. Put the pieces in a saucepan, add sugar (I use about 750 gram with 1 kg rhuburbs). Boil till the rhuburbs are smooth. Add some a few drops of lemon juice and a teaspoon of vanilla sugar and fill the marmelade in hot glasses.