It’s only recently that I started to cook with Rhubarb – I didn’t know what I was missing out on! It’s a great ingredient to slow cook to jam/puree form and then spread on sandwiches, mix through french toast, some vanilla yoghurt or ice cream – for a delectable treat.
Rhubarb is actually a vegetable, not a fruit as is commonly thought – so including a little Rhubarb in your diet is delicious way to broaden your vegetable intake. It tastes similar to berries so if you have a fussy eaters in your midst, it’s a great way to introduce a new vegetable, knowing that has a similar taste to strawberries.
To make the Rhubarb Jam, simply chop up a whole bunch of Rhubarb into pieces – make sure you remove and discard all of the leaves, they are poisonous!
Then, boil it away with a third of a cup of sugar. You may use more or less sugar depending on how sweet you’d like it. Cook over a low heat until you have a gorgeous, rich red jam. This Rhubarb “Jam” can be stored in the fridge when cool.
Rhubarb Jam
1 Bunch Rhubarb
1/2 Cup Rapadura Sugar (where to find rapadura)
1/4 Cup Water
- Chop the rhubarb up into chunks and throw them into a pot. Please be aware that the leaves are actually poisonous. So make sure you cut all the leaves off and discard them, before chopping the rhubarb stalks up to cook with.
- Sprinkle the sugar over the rhubarb in the pot, and then pour over the water.
- Turn the stove on to medium heat and once the rhubarb is bubbling away, turn the heat down to low.
- Simmer the rhubarb for 25 to 30 minutes, stirring occasionally to break up the bigger chunks. If you prefer a smoother texture, then purée the jam in a blender and/or push it through a sieve.
- Allow to cool and then pour the jam into a mason jar. (where to find mason jars)
- Store in the fridge and use within a few days.
Makes Approximately 2 Cups (depending on the size of your rhubarb bunch)
The Rhubarb Jam is delicious spread on sandwiches, pancakes or mixed into Rhubarb French Toast.
Have your say – how do you enjoy rhubarb?
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