i adore rhubarb and am particularly fond of the beautifully pale pink forced rhubarb which is currently available. sadly it’s never around long enough for me to feel that i’ve eaten my fill so i was really excited to try skye gyngell’s rhubarb and pink grapefruit jam in the hope that this will provide me with a rhubarb hit once it is out of season.

despite being called a jam i think this is more like a marmalade (what is the difference – is it just the inclusion of citrus?!?) although the balance between the rhubarb and grapefruit might be less noticeable if you use a zester, rather than peeler, on the grapefruit.

i’ve found that the best way to maximise the rhubarb flavour is to be generous when applying the jam to your bread, crumpet or toast. which really isn’t much of a hardship.

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