Rhubarb, Rhubarb, Rhubarb

Well I made the rhubarb schnapps using Nigella Lawson's recipe:

Nigella Lawson's Rhubarb Schnapps

approx 2 lbs rhubarb (1 1/4 lbs trimmed)
1  1/2 cups sugar
1 liter vodka

Trim and chop rhubarb and divide between 2  1-liter jars. Add 3/4 cups sugar to each. Mix or shake. Cover with vodka.
Close jars.
Keep in cool and dark place for at least 6 weeks. Shake up about once a day or so.
Strain.

I just have to wait about 6 weeks for the results...

For my rhubarb and ginger jam and used this recipe from the rather fabulous Allotment Lady and funnily enough had to make pretty much the same substitutions with the preserved ginger.

Mine didn't turn out quite as well as hers, and in fact I forgot about it and left it to boil a little too long, but what I ended up with was rhubarb and ginger marmalade and it's pretty yummy, if a little sticky!