How much sugar should I use?

1 1/2 kg sugar to 2 kg rhubarb and 5 lemons. That is somewhat less sugar than the amount of rhubarb, so the marmalade turns out fresh in flavor.

How are the lemons prepared?

Peel the lemons and remove all the white pith (it adds bitterness). Cut the zest into fine, small strips and cook them tender in a little water before adding the rhubarb, sugar and lemon juice.

How long does it take?

Allow about 100 minutes in all, counting cooking the lemon zest tender first and then cooking the mixture down to a smooth marmalade.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 598. The stated quantity makes about 12 servings.

Rhubarb with Lemon

Name: Rhubarb with Lemon
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 2 kg rhubarb (cleaned and finely cut); 5 pcs lemons (zest in fine strips and the juice); 1.5 kg sugar; water (a little, to cook the zest strips tender)

Rhubarb with lemon: 2 kg rhubarb, the zest and juice of 5 lemons and 1.5 kg sugar. The lemon zest is cut into fine strips and cooked tender in a little water before rhubarb, sugar and juice are added and cooked down to a smooth marmalade.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 598 (falt i det fri)

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About the dish

The lemon variant of rhubarb marmalade, in which the zest is cut into fine strips and pre-cooked tender so it does not turn chewy in the marmalade.

How to make it

1
Prepare the lemon zest
Peel the lemons, remove all the white pith, and cut the zest into fine, small strips.
2
Cook the zest tender
Cook the zest strips tender in a little water.
3
Cook the marmalade
Add the cleaned, finely cut rhubarb, the sugar and the lemon juice. Cook down to a smooth marmalade.
4
Fill the jars
Fill the marmalade hot into clean, dry, warm jars and cover once it is cold.

Changes from the original

Units modernized, steps numbered, and "a little water" specified as a small amount of water to cover the zest strips.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 719)~79% of the text changedremovedadded

2 ~~kg rabarber (renset og finskåret).~~ kg. rabarbra 5 ~~stk~~ sitroner ~~(skall i fine strimler og saften). 1,5 kg~~ 1½ kg. sukker. ~~vann (litt, til å koke skallstrimlene møre). Skrell sitronene, fjern~~ Sitronene skrelles, alt ~~det hvite,~~ hvitt fjernes, og ~~skjær skallet~~ skallene skjæres i ~~fine,~~ fine små ~~strimler.. Kok skallstrimlene~~ strimler; disse kokes møre i litt ~~vann.. Tilsett~~ vann, tilsettes den rensede, finskårne ~~rabarberen,~~ rabarbra, sukkeret og ~~sitronsaften. Kok~~ sitronsaften; koker inn til jevn ~~marmelade.. Fyll marmeladen varm i rene, tørre, varme glass og bind over når den er kald.~~ marmelade.

Note on Modernised

Enheter modernisert, trinn nummerert og «litt vand» presisert som en liten mengde vann til å dekke skallstrimlene.

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Frequently asked questions

How much sugar should I use?: 1 1/2 kg sugar to 2 kg rhubarb and 5 lemons. That is somewhat less sugar than the amount of rhubarb, so the marmalade turns out fresh in flavor.
How are the lemons prepared?: Peel the lemons and remove all the white pith (it adds bitterness). Cut the zest into fine, small strips and cook them tender in a little water before adding the rhubarb, sugar and lemon juice.
How long does it take?: Allow about 100 minutes in all, counting cooking the lemon zest tender first and then cooking the mixture down to a smooth marmalade.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 598. The stated quantity makes about 12 servings.

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