2tablespoondried hibiscus flowers(carcadé or a hibiscus teabag)
2tablespoonrose syrup
1tablespoonlemon juice
Instructions
Sterilise 3-4 jam jars to ensure they are spotlessly clean. I normally just clean them in the dishwasher but if you prefer, leave them to soak in boiling water for a few minutes and set aside to dry on a clean kitchen towel.
Wash, trim off the end stems (ensure there are no trace of the rhubarb leaves as these are toxic) and cut the rhubarb into slices.
Measure the rhubarb in a large bowl and add the sugar. Cover the bowl and leave the rhubarb to macerate in the sugar overnight or for a couple of hours, until the sugar turns liquid.
Sieve out the liquid into a thick-bottomed pan. Reserve a small amount of liquid into a bowl and add the hibiscus flowers or teabag to infuse. Place this in the microwave or in a small saucepan to heat gently until the hibiscus has infused, leaving the liquid a pretty dark pink. Return the pink liquid to the big pan.
Throw in the rhubarb and heat on high for 20-25 minutes or until thick. Add the rose syrup and lemon juice after 10 minutes.
When thick enough, spoon the boiling jam into the sterilised jars as much as possible to the top, and tightly close the lids to seal.
Notes
Store in a cool, dry place and consume within the year.Serve spooned on fresh brioche or great as a rhubarb and rose filling for dark pink or red macarons (see basic recipe in both my books).NUTRITIONAL INFORMATION: 250 Calories per ¼ of a pot.