We only make this recipe in January and February when we can source the absolute best forced rhubarb from the Rhubarb Triangle in West Yorkshire.
Like other vegetables, rhubarb can be enhanced when fermented. This recipe has been developed In partnership with www.blackbeehoney.com to create delicious rhubarb and an infused honey.
Fermentation softens the rhubarb without the need to cook the ingredient, and, at the same time, it releases its own flavour, creating a rhubarb infused honey. You can sieve out the rhubarb or just enjoy a thinner honey. Its lovely with yogurt and granola for breakfast or with shortbread and cream for a simple dessert. We also enjoy it with ricotta and even with some oily fish like mackerel.
Rhubarb (53%), Honey from the hives at Worminster Farm, Rosemary - infused. Drained Weight 141g.
Nutritional Info Per 100g:
Energy 667kj / 157kcal, Fat 0g Of Which Saturates 0.1g, Carbohydrates 37g, Of Which Sugars 36g, Protein 0.7g, Salt 0.02g
Keep Refrigerated To Control The Fermentation. The Contents May Gently Pop (This Is A Good Thing!) Or Overflow A Little.
My focus has always been on vegetable ferments - but decided to give the rhubarb a try. Oh my word, it is fabulous. I had all sorts of ideas about using it in desserts, but ended up eating it straight from the jar. Delicious.
This is perfect on natural yoghurt for breakfast or when you need a sweet pick me up
This product is so different from the other yummy ferments we have tried. It has that hint of sweetness and I could imagine trying it as paret of a dessert