In the meantime, I buy rhubarb at market. And I overbought lemons for Ben's birthday party. So this recipe from Food in Jars' Preserving by the Pint jumped at me - I've been looking at my preserving with fresh eyes since I read Marisa's new book, The Food in Jars Kitchen. I've got a rather crowded schedule these days with three freelance projects right on top of each other, but this recipe is done in in flexible stages, so I thought I could pull it off.
The color of this marmalade is so pretty, and I can attest that it is delicious. It pleases me that there's no pectin involved other than what's in the lemon seeds (tied up in cheesecloth when the jam boils) and pith - and the viscous nature of cooked rhubarb.
A lovely slice of toast on a chilly spring day with a cup of hot chocolate and a fascinating book to edit.