23/06/2026
Besides wool, rhubarb is my obsession — I can’t get enough of it!
Since I moved to Iceland, I’ve kept a summer tradition: every year I make rhubarb marmalade from scratch — and when I say from scratch, I mean it.
We go to a farm near Þingvellir where, for a reasonable price, we can pick as much rhubarb as we want (or can afford). This year we got 20 kg!
Making the marmalade is a long process, but I really enjoy it. Of course I’m not going to cook all 20 kilos at once. The first 4 kg batch is cooking now — it’ll take around 3–4 days on a very slow simmer. The rest is chopped, bagged, and frozen.
Mariana