This pretty, rose pink jam flecked with vanilla seeds is delicious on morning toast. It can also be served with thick Greek yoghurt and a crisp biscuit for a quick dessert.
INGREDIENTS
1 kilogram rhubarb stalks
2 apples
1 orange
1 lemon, fine zest and juice
1 vanilla bean, halved and seeds scraped out
½ cup water
3 cups sugar
METHOD
If the stalks of the rhubarb are large, lightly peel to remove the strings before cutting into 3 cm pieces. Peel, core and dice the apples. Zest the orange. Remove all the bitter white pith with a knife and cut the orange flesh into small pieces.
Put the rhubarb, apples, orange zest and flesh, lemon zest and juice, vanilla pod and seeds, water and the sugar in a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Increase the heat and simmer for about 30 minutes, stirring occasionally to prevent sticking. Test for setting point then pour into warm sterilized jars and seal. Makes about 4 cups
Pantry Note: Rhubarb leaves are poisonous, containing significant quantities of oxalic acid, and must never be eaten.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.