4 large / 500 g / 1
pound rhubarb stalks, chopped 2 cups / 400 g granulated sugar 2 cups / 475 ml water 2 - 3 tablespoons freshly squeezed lime juice, or to taste scant 2 teaspoons rosewater, or to taste rose petals, optional
Not exact matches
1
pound (450 g)
rhubarb stalk, cut into 2 - inch pieces 1/4 cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1 vanilla bean, split lengthwise and seeds scraped 1 cup (250 ml) unsweetened coconut milk 1/2 teaspoon fine sea salt
1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh
rhubarb (7 to 8
stalks cut into 1/2 - inch pieces) 1
pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked