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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.