Rhubarb and ginger is a great combo. Last year, some of my surplus rhubarb
went to a nabe' who gave me some rhubarb and ground ginger jam. When I saw
this recipe from WP I had to try it and it's fantastic hot or cold -
http://preview.tinyurl.com/qg8acx
Some of the blog comments attached to the post, suggest using more rhubarb
and I would agree. As you see from the pics, my ancient 7" x 4" tin
struggled to cope with this recipe. They recommend 9", so ordered for next
time, perhaps increasing to 1.5lb rhubarb but keeping the sugar at 8oz. The
buckle has a nice brown sponge finish to top and sides, with a slightly
sticky center.

The recipe uses ground ginger in the cake and candied ginger for a crunchy
topping. They suggest after cooking that the buckle be turned upside-down. I
guess this is to make easier cutting. Not so sure about this, as you see
from my photos, they base looks quite pale, I don't think it's undercooked,
could be the large element of buttermilk migrating south. Perhaps the new 9"
dia x say 3" high, may give a browner base?? I used 1 tbsp of lemon juice to
regular milk as a b/m substitute. Anyway do try it, if you like sweet/sharp
with ginger contrasts.
http://s222.photobucket.com/albums/d...t=1325a5d4.pbw

Bertie Doe wrote:
> Rhubarb and ginger is a great combo. Last year, some of my surplus
> rhubarb went to a nabe' who gave me some rhubarb and ground ginger jam.
> When I saw this recipe from WP I had to try it and it's fantastic hot or
> cold -
> http://preview.tinyurl.com/qg8acx
> Some of the blog comments attached to the post, suggest using more
> rhubarb and I would agree. As you see from the pics, my ancient 7" x 4"
> tin struggled to cope with this recipe. They recommend 9", so ordered
> for next time, perhaps increasing to 1.5lb rhubarb but keeping the sugar
> at 8oz. The buckle has a nice brown sponge finish to top and sides, with
> a slightly sticky center.
>
> The recipe uses ground ginger in the cake and candied ginger for a
> crunchy topping. They suggest after cooking that the buckle be turned
> upside-down. I guess this is to make easier cutting. Not so sure about
> this, as you see from my photos, they base looks quite pale, I don't
> think it's undercooked, could be the large element of buttermilk
> migrating south. Perhaps the new 9" dia x say 3" high, may give a
> browner base?? I used 1 tbsp of lemon juice to regular milk as a b/m
> substitute. Anyway do try it, if you like sweet/sharp with ginger
> contrasts.
> http://s222.photobucket.com/albums/d...t=1325a5d4.pbw
>
>
>
Interesting. My rhubarb spices tend to be cinnamon and/or nutmeg.

--
Jean B.

"Jean B." > wrote in message
...
> Bertie Doe wrote:
>> Rhubarb and ginger is a great combo. Last year, some of my surplus
>> rhubarb went to a nabe' who gave me some rhubarb and ground ginger jam.
<snip>
>> http://s222.photobucket.com/albums/d...t=1325a5d4.pbw
> Interesting. My rhubarb spices tend to be cinnamon and/or nutmeg.
> --
> Jean B.

In the past I've used cinnamon/nutmeg in rb crumble, apple pies, but it
really works with the buckle, in particular, the candied ginger.. You
reminded me, I should have bought a nutmeg grater this morning. Still I got
the 9" loose-base pan, so I'll try again with extra rhubarb. Incidentally
freezing the topping works. Mix it and press down into an 8" sideplate and
freeze for 90 mins.
Bertie

"Bertie Doe" > wrote in message
...
> Rhubarb and ginger is a great combo. Last year, some of my surplus rhubarb
> went to a nabe' who gave me some rhubarb and ground ginger jam. When I saw
> this recipe from WP I had to try it and it's fantastic hot or cold -
> http://preview.tinyurl.com/qg8acx
> Some of the blog comments attached to the post, suggest using more rhubarb
> and I would agree. As you see from the pics, my ancient 7" x 4" tin
> struggled to cope with this recipe. They recommend 9", so ordered for next
> time, perhaps increasing to 1.5lb rhubarb but keeping the sugar at 8oz.
> The buckle has a nice brown sponge finish to top and sides, with a
> slightly sticky center.
>
> The recipe uses ground ginger in the cake and candied ginger for a crunchy
> topping. They suggest after cooking that the buckle be turned upside-down.
> I guess this is to make easier cutting. Not so sure about this, as you see
> from my photos, they base looks quite pale, I don't think it's
> undercooked, could be the large element of buttermilk migrating south.
> Perhaps the new 9" dia x say 3" high, may give a browner base?? I used 1
> tbsp of lemon juice to regular milk as a b/m substitute. Anyway do try it,
> if you like sweet/sharp with ginger contrasts.
> http://s222.photobucket.com/albums/d...t=1325a5d4.pbw
>
>
forget the buckle, get me the rhubarb ginger jam recipe!
-ginny

"Virginia Tadrzynski" < wrote in message
>
> "Bertie Doe" > wrote in message
> ...
>> Rhubarb and ginger is a great combo. Last year, some of my surplus
>> rhubarb went to a nabe' who gave me some rhubarb and ground ginger jam.
>> >>
> forget the buckle, get me the rhubarb ginger jam recipe!
> -ginny
>
You're on, I need the recipe myself and we've been collecting jars for the
last 6 months. She has promised my wife a pineapple and coconut sponge
recipe, so I'll add it to the list -.

Bertie

Bertie Doe wrote:
>
> "Jean B." > wrote in message
> ...
>> Bertie Doe wrote:
>>> Rhubarb and ginger is a great combo. Last year, some of my surplus
>>> rhubarb went to a nabe' who gave me some rhubarb and ground ginger jam.
> <snip>
>>> http://s222.photobucket.com/albums/d...t=1325a5d4.pbw
>>>
>> Interesting. My rhubarb spices tend to be cinnamon and/or nutmeg.
>> --
>> Jean B.
>
> In the past I've used cinnamon/nutmeg in rb crumble, apple pies, but it
> really works with the buckle, in particular, the candied ginger.. You
> reminded me, I should have bought a nutmeg grater this morning. Still I
> got the 9" loose-base pan, so I'll try again with extra rhubarb.
> Incidentally freezing the topping works. Mix it and press down into an
> 8" sideplate and freeze for 90 mins.
> Bertie
>

that's a potentially useful tip. I still haven't harvested my
rhubarb. Its stalks are rather thin, so I suspect I will need to
supplement it. What am I waiting for?

--
Jean B.

"Jean B." > wrote in message
> Bertie Doe wrote:
>>
>> "Jean B." > wrote in message
>> ...
>>> Bertie Doe wrote:
>>>> Rhubarb and ginger is a great combo. Last year, some of my surplus
>>>> rhubarb went to a nabe' who gave me some rhubarb and ground ginger jam.
>> <snip>
>>>> http://s222.photobucket.com/albums/d...t=1325a5d4.pbw
>>> Interesting. My rhubarb spices tend to be cinnamon and/or nutmeg.
>>> --
>>> Jean B.
>>
>> In the past I've used cinnamon/nutmeg in rb crumble, apple pies, but it
>> really works with the buckle, in particular, the candied ginger.. You
>> reminded me, I should have bought a nutmeg grater this morning. Still I
>> got the 9" loose-base pan, so I'll try again with extra rhubarb.
>> Incidentally freezing the topping works. Mix it and press down into an 8"
>> sideplate and freeze for 90 mins.
>> Bertie
>>
>
> that's a potentially useful tip. I still haven't harvested my rhubarb.
> Its stalks are rather thin, so I suspect I will need to supplement it.
> What am I waiting for?
>
> --
> Jean B.

We had a mild spell about 3 weeks ago in the Uk, which forced the rhubarb
early. I've left about 3 stalks per crown, to let it recover for a 2nd flush
in July, which will go into jam. It's gone cool and wet again, so the
farmers will be happy.
Someone on the W.Post site thought the sugar content (1 cup) is a bit high.
Taste-wise I didn't think it was too sweet. They may have a point, as that's
nearly 1oz of sugar per serving. Obviously rhubarb needs sugar, but what
about buttermilk? If you swapped with regular milk, could you reduce the
sugar? I don't buy buttermilk, I add 1 tbsp of lemon juice per cup of
regular.
Bertie

In article >,
"Virginia Tadrzynski" > wrote:

> forget the buckle, get me the rhubarb ginger jam recipe!
> -ginny

I just mailed one to you. Gingered Rhubarb-Mango Jam.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Virginia Tadrzynski" > wrote:
>
>> forget the buckle, get me the rhubarb ginger jam recipe!
>> -ginny
>
> I just mailed one to you. Gingered Rhubarb-Mango Jam.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria


thanky thanky Barb.....gettin right on that as soon as my rhubarb pusher
comes by again.....
-ginny

"Virginia Tadrzynski" < wrote in message
>
>>
> forget the buckle, get me the rhubarb ginger jam recipe!
> -ginny
>
Hi Ginny

Spoke with neighbor and she used Val's recipe (below) EXCEPT she used ground
ginger instead of grated fresh root ginger. She used half teaspoon per lb of
jam. When the jam had reached set point, she added more to taste, but can't
remember how much.
I've just started mine using 3.5 Kilos each of fruit and granulated = 15lb,
so I've started with 7 tsp of ground ginger. I've seen recipes with ground,
fresh and crystalised, so it's down to personal taste.
This is supposed to be my day off!! Must fly - better start stirring etc.
http://www.allotment.org.uk/recipe/1...r-rhubarb-jam/

Bertie

"Bertie Doe" <wrote in message

>
> "Virginia Tadrzynski" < wrote in message
>>
>>>
>> forget the buckle, get me the rhubarb ginger jam recipe!
>> -ginny
>>
> Hi Ginny
>
> Spoke with neighbor and she used Val's recipe (below) EXCEPT she used
> ground ginger instead of grated fresh root ginger. She used half teaspoon
> per lb of jam. When the jam had reached set point, she added more to
> taste, but can't remember how much.
> I've just started mine using 3.5 Kilos each of fruit and granulated =
> 15lb, so I've started with 7 tsp of ground ginger. I've seen recipes with
> ground, fresh and crystalised, so it's down to personal taste.
> This is supposed to be my day off!! Must fly - better start stirring etc.
> http://www.allotment.org.uk/recipe/1...r-rhubarb-jam/
>
> Bertie

Update : it's cooled nicely, but it's a little bit more runny than the jams
that 'next door' made last year. I must admit it did take 'for ever' to get
to set point, maybe 25 minutes from first boil. She thinks maybe 15lbs was
too big a batch to do at once. Perhaps I should have done 3 x 5lb, this
might have injected more heat into the pan. Anyway the taste was great.

Bertie