There is a well known saying, 'no pain, no gain' and that will be ringing true in the minds of Milk Link’s 1,600 producers, who are on the brink of reaping just reward for 12 years of loyalty and investment.Recipe: Orange rhubarb conserve
This recipe is so easy, delicious and versatile. It can be served either on its own, on toasted granary bread or use it spread thickly on brioche in a bread and butter pudding or just spooned on the top of home-made rice pudding.
Ingredients
1.2kg rhubarb, chopped
400g (14oz) caster sugar
2 teaspoons grated orange zest (always zest the orange before juicing)
80ml orange juice
125ml water
Method
1. Combine the rhubarb, sugar, orange zest, orange juice and water in a saucepan
2. Bring to the boil and then cook over a medium heat for 45 minutes, stirring occasionally or until thick
3. Ladle into hot sterile jars and seal
4. Store in the fridge. This conserve thickens as it cools
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