Posted: 18/03/2014 at 18:10
Gardenjeannie, sorry for not getting back but couldn't remember the thread. This is from The Allotment Cookbook published by Dorling Kindersley. I says.... One lb rhubarb cut into short lengths, 350 g granulated sugar, 8 scented pink rose petals, 2 tbsp rosewater, 1 tsp citric acid. Put enough water in pan to just cover base. Add rhubarb, sugar, petals. Bring to boil, cover cook for about 20 mins til pulpy. Strain through muslin or fine sieve, pressing to get max juice. Return to pan, bring to boil. Remove from heat and stirr in rose water and citric acid. Pour immediately into sterilized bottles. Store in fridge and keeps re a month.
observations. Nice idea about rose petal but doubt they add anything specially after 20 mins boiling. It does not make as much as it suggests, but I vary all amounts and times wildly and all works. As I said still have some nearly a year later, and it's still good, but maybe a fluke as I prob didn't even sterilize. Don't dilute too much.