Rhubarb-maniac

I am a Rhubarb maniac

This weekend I have made rhubarb compote and rhubarb jam with elderflowers.

Compote
1 pound fresh rhubarb in 1 inch pieces
3 TBSP water
3/4 cup sugar
1 cup fresh elderflowers

Put the rhubarb, water and sugar in a pan and cook it while stirring about 5 minutes. Add the elder flowers and cook 1 minute. Pour the compote into a bowl and let it cool.
Serve with cream, yoghurt or ice cream.

Jam
1 pound fresh rhubarb in 1 inch pieces
3 TBSP water
21/2 cup sugar
1 cup fresh elderflowers

Put the rhubarb, water and sugar in a pan and cook it while stirring about 8 minutes. Add the elder flowers and cook 1 minute. Ladle the jam into clean jam jars and seal them.

I also made Elderflower syrup

20-30 heads of elderflower
2 organic lemons in thin slices
1 cinnamon stick
11/4 cup sugar
11/4 cup cane sugar
1 quart water
2 tsp citric acid

Layer the cleaned flowers with lemon slices in a big jar or bowl and stick the cinnamon in.
Boil sugar, cane sugar and water until the sugar is dissolved.
Take it off the heat and add citric acid.
Pour it over the flowers and lemon.
Cover the jar/bowl and put it in the fridge for 4 days.
Pour it through a sieve and into clean bottles.
Keep in the fridge and serve in cold water or wine.

Use the mush in the sieve for a tasty jam.
Chop it in a food processor and pour it into a pan. Add same amount sugar and boil it rapidly for 5 minutes. Ladle the jam into clean jam jars and seal them.