Rhubarb and Blood Orange Marmalade
At Fat Tomato, we grow four varieties of rhubarb, which brighten up the garden from Spring: Victoria, Champagne, Bulls Blood, and Timperley Early. We force some Champagne variety under terracotta pots for an early spring treat, which will appear in the Honesty Shop around February-March.
Rhubarb's tart-sour floral flavours go well with many delicious things. For this marmalade, we picked two varieties of rhubarb with different flavours and paired them with blood oranges and a little bit of green cardamom. If you like tangy, sour-sweet flavours, you will love this marmalade. It is a little runny as Anthony hates overset marmalades.
We love blood oranges and jump with joy when they arrive by post a few times in the earlier months of the year. We adopted some trees in Sicily through the Crowd Farming platform—an excellent way to support small farmers, many second or third-generation, who grow organically or through regenerative farming. We get all our citrus through this platform and connect with growers there.
Our rhubarb patch loved the mild, rainy weather this year, producing many juicy stalks. Our Honesty Shop customers loved them so much that it was hard to keep up with demand while trying to keep some for jams and syrups.
Suitable for vegans and vegetarians.
At Fat Tomato, we grow four varieties of rhubarb, which brighten up the garden from Spring: Victoria, Champagne, Bulls Blood, and Timperley Early. We force some Champagne variety under terracotta pots for an early spring treat, which will appear in the Honesty Shop around February-March.
Rhubarb's tart-sour floral flavours go well with many delicious things. For this marmalade, we picked two varieties of rhubarb with different flavours and paired them with blood oranges and a little bit of green cardamom. If you like tangy, sour-sweet flavours, you will love this marmalade. It is a little runny as Anthony hates overset marmalades.
We love blood oranges and jump with joy when they arrive by post a few times in the earlier months of the year. We adopted some trees in Sicily through the Crowd Farming platform—an excellent way to support small farmers, many second or third-generation, who grow organically or through regenerative farming. We get all our citrus through this platform and connect with growers there.
Our rhubarb patch loved the mild, rainy weather this year, producing many juicy stalks. Our Honesty Shop customers loved them so much that it was hard to keep up with demand while trying to keep some for jams and syrups.
Suitable for vegans and vegetarians.
At Fat Tomato, we grow four varieties of rhubarb, which brighten up the garden from Spring: Victoria, Champagne, Bulls Blood, and Timperley Early. We force some Champagne variety under terracotta pots for an early spring treat, which will appear in the Honesty Shop around February-March.
Rhubarb's tart-sour floral flavours go well with many delicious things. For this marmalade, we picked two varieties of rhubarb with different flavours and paired them with blood oranges and a little bit of green cardamom. If you like tangy, sour-sweet flavours, you will love this marmalade. It is a little runny as Anthony hates overset marmalades.
We love blood oranges and jump with joy when they arrive by post a few times in the earlier months of the year. We adopted some trees in Sicily through the Crowd Farming platform—an excellent way to support small farmers, many second or third-generation, who grow organically or through regenerative farming. We get all our citrus through this platform and connect with growers there.
Our rhubarb patch loved the mild, rainy weather this year, producing many juicy stalks. Our Honesty Shop customers loved them so much that it was hard to keep up with demand while trying to keep some for jams and syrups.
Suitable for vegans and vegetarians.
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We like this marmalade runny and tangy. Delicious over your morning yogurt with granola, on sourdough toast or brown bread with lots of salted butter (we are big fans of Salt Rock Dairy cultured butter made in North Wexford), over vanilla ice cream, or with sponge and cream. Anthony has even made cocktails with it.
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FT rhubarb Champagne and Victoria 30%, organic blood orange Tarocco PGI 26% (from our adopted trees in Sicily), organic raw cane sugar, organic lemon Verna (from our adopted trees in Spain), organic Guatemalan green cardamom
Allergens are listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
Prepared with 61g of fruit per 100g. Total sugar content 39g per 100g.
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Store in a cool, dark place. Refrigerate after opening and enjoy within six months.
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Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
