Rhubarb marmelade

Rhubarb marmalade with ginger
1kg rhubarbs
1 lemon
1 orange
1kg sugar
1 table spoon of ginger

1. Rinse the rhubarb and slice it up and put it in a bowl. Grate lemon and orange peel and squeeze the juice out into the bowl and add HALF the sugar. Stir it around and cover it with cling film or similar and let it sit in room temperature for 12 hours.
2. Put it all in a pot and cook it for about 20 minutes, stir every now and then.
3. Add the rest of the sugar, little by little. Let it boil… heavily? (my cooking English sucks) without a lid for 15-20 minutes until it reaches 107-108C.
4. Take a little of the marmalade and add the ginger before adding that to the pot. (Why? I don’t know…)
5. Get warm jars for the marmalade, put the lid on right away and place the jars upside down until the marmalade is cool. (Why? I don’t know…)

It seems okay to me but I would add less ginger because it becomes very dominate. (Recipe found here, only in swedish)

French rhubarb marmalade
1kg rhubarb
1kg sugar
30g butter/margarine

1. Rinse the rhubarb and slice them into thin bits and add it with sugar in a bowl, cover with cling film or similar and let it rest of the night.
2. Pour the juice that has appeared over night into a pot and boil at heavily without lid until about half is left (why? I don’t know). Add the rhubarb and boil and stir. Add the butter when the marmalade is boiling the most.
3. Lower the heat and let the marmalade simmer for about 30-45 minutes. See if it has the right texture by putting a little of the marmalade on a plate and let it cool.
4. Pour it into jars, lid on and let the flavor develop for 24 hours.

I don’t know what’s French about it but it taste nice and has a pure rhubarb taste compared to the other one. I’m going to make some rusk next. (Recipe found here, only in swedish)