How to turn limp rhubarb into tasty jam – recipe

Using raw honey for fermentation makes this jam a gut health powerhouse Rachel de Thample is one of my food heroines. She’s the author of six books and course director of the College of Naturopathic Medicine’s natural chef diploma, and has also been head of food for Abel & Cole and commissioning editor of Waitrose Food Illustrated, among so much else. She trained with the likes of Marco Pierre White, Heston Blumenthal and Peter Gordon, and now teaches fermentation and gut health at River Cot...

By Tom Hunt