As promised in my previous post, here is the Rhubarb Hibiscus Butter that was made around the same time as the Rhubarb and Rose Petal Flower Butter.
I've only every had dried hibiscs flowers in herbal drinks, so I was curious to taste it as a spread. The hibiscus certainly intensifies the zingy sourness of the rhubarb furthermore. And the colour, well its stunning.
I've had this recipe bookmarked from Andrea's blog Jammin Jelly for a couple of years and I am so glad that I have finally got round to making it. I think its such a easy and lovely recipe that will appeal to many people, so it is for that reason that I am sharing Andrea's recipe with Jacqueline at Tinned Tomatoes. Jacqueline is hosting Aprils edition #11 of Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments.
Rhubarb and Hibiscus Butter
Makes 1 x 260g
300g rhubarb, sliced
100g golden caster sugar
2 teaspoons lemon juice
2 - 3 teaspoons dried hibiscus flower, minced
Macerate the rhubarb slices in the sugar for a minimum of 6 hours, or overnight until the sugar has dissolved. Pour the rhubarb and its sugary juices into a medium pan. Add the lemon juice and the hibiscus flowers. Heat over medium heat, stirring now and again for 10 - 15 minutes, or until it has thickened. Remove from the heat and allow to cool, before pouring into a sterilized jar. The original recipe can be found here.