Rhubarb honey

Ingredients for 1 servings:

• 720 g rhubarb
• 800 g sugar
• 150 g gelling sugar
• ½ lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

Recipe for a 3.5 l slow cooker, 200 watts

Cut the rhubarb into small pieces and add it to the pot. Add half the sugar and lemon juice, stir well (this works better with a disposable glove on one hand than with any spoon), and let it steep for 1 hour. Then add the remaining sugar, mix well again, and set the pot to HIGH. Stir well again after the first two hours to ensure the sugar dissolves completely. The longer everything stays in (5-6 hours), the better the honey will be! Only add the gelling sugar in the last (!) hour and stir well. Finally, place a large pot with a fine metal sieve in the sink and pour in the rhubarb-honey mixture. Shake the sieve slightly so that the liquid drips out of the rhubarb – DO NOT push the mixture through the sieve – otherwise you will no longer have clear honey! You can now discard the boiled rhubarb. Bring the honey back to a boil briefly in the pot and immediately pour it into twist-off jars. For long-term storage, it is best to store it in a cool, dark place. The color and consistency are reminiscent of forest honey – it tastes strong and spicy. The finish is surprising with a very fresh, lemony note. Can be used in all kinds of sauces – also in salad dressings, in any dip, in any marinade, and also delicious mixed into a fruit salad! In any bread, cake, or cookie dough, in any tea, in hot milk – for caramelizing ALL foods in a pot or pan (simultaneously spicy and strong seasoning… heavenly!) For gently sautéing in pan fat (I cooked my vine cocktail tomatoes this way at Easter).