You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam.

and a garnish of crisp dried rhubarb. Equipment and preparation: for this recipe you will need a sugar thermometer, a hand-held blender, 4 glass serving dishes and a silicone mat. Place 4 glasses ...

with Aldi’s very own Haysmith’s Rhubarb and Ginger gin recently claiming a gold outstanding award at the International Wine and Spirits Competition (IWSC) for its “full rich flavours”.