Rose Cardamom and Rhubarb Jam
This delicious preserve is best on yoghurt or in a cake rather than on toast. Living in the Rhubarb triangle we are lucky to have local forced rhubarb available in February – pale pink and delicious. First you chop the rhubarb and add the jam 
sugar, leave in a pan overnight for the sugar to absorb the flavour and colour of the rhubarb. Add crushed cardamom seeds and bring to a boil, once set add a little rose water and stir to mix. Pour into jars and be amazed by its perfect pink colour and delicious turkish delight smell
