I am finding new uses for the prolific rhubarb that promises to crop from April through to September. Up until yesterday I was just making stewed rhubarb and rhubarb crumble but, following my friend’s advice, I made rhubarb and ginger jam. Yummy! Today Jeremy brought some more rhubarb into the kitchen so it was yet another crumble and a sponge cake topped with lemon juice and sugar and a rhubarb jam filling. All suggestions accepted.
gfreedmanblog 
Your cooking always looks so delicious, Gillian, and your jam sounds delightful, we are going to try rhubarb vodka for the first time this year, only needs two weeks before it is ready, well I like to keep Frank happy and this fits the bill nicely! Let me know if you would like the recipe.
You’re so lucky! It’s really hard to find rhubarb in a London supermarket!