I came home from a week on the Gold Coast for work this weekend to a raised garden bed overflowing with rhubarb. Time to make jam. It was very timely, because I just ate the very last scrape of the last batch on yesterday morning's toast. Now there are six jars of the stuff cooling in the back of my cupboard. Rhubarb is my favourite jam and it is super-easy to make. Now to use the rest of the crop... I foresee crumbles, cakes and tarts coming up.
Australia's other red centre hits the road
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