Adrian Martin
👤 SpeakerAppearances Over Time
Podcast Appearances
So this is rhubarb focaccia.
So I wanted to basically showcase a recipe that goes back...
so, so long in Italy, in Italian cuisine.
And I wanted to show basically the traditional way of making it.
So focaccia can be stuffed with anything.
And just to showcase that, I've made a rhubarb jam.
So it's basically, I've picked rhubarb out of the garden.
I have a kg of it.
I'll tell you how to make jam firstly, because this is the starting point of this recipe.
So basically, you take a kg of rhubarb, you take a kg of sugar, okay?
You mix both together into a saucepan.
You add seven grams of pectin, which you can buy.
Now, you can buy jam sugar if you can't get pectin.
And then you mix the two together.
And then I have two vanilla pods into that and a little squeeze of lemon juice.
And I place that onto the hob.
So no other liquid.
No other liquid.
Place that onto the hob.
Let that boil away, simmer down.