Rhubarb And Vanilla Jam

June 27, 2011 // 17 Comments // Breakfast , Fast , Vegetarian

Fresh Rhubarb

I once read somewhere that if not prepared properly, rhubarb can be poisonous. So I stayed clear of rhubarb for all of eternity, never giving it the benefit of doubt it deserved – a Google search. When we were returning from mandarin picking last weekend, we stopped at a roadside shack outside a farm with the standard money box and vegetables on display. I just couldn’t resist the big bunch of fresh rhubarb with the dirt still sticking to the stalks. Then we came home and I googled my fears to rest.

My head was buzzing with a million thoughts of what I could do with the rhubarb. Crumble? Poached Sauce? Muffins? In the end I decided to do a simple Rhubarb And Vanilla Jam. It took me all of 20 minutes from start to finish and I had a jar of the best jam I have ever tasted in my life.

Rhubarb is very much like strawberry in taste with the sweet and tangy elements fighting for dominance. It is a beautiful vegetable and has the most gorgeous ruby red color you will ever find in nature. The jam had the consistency of a soft conserve and I can see it being used to make muffins and cakes besides having big, greedy, lip smacking spoonfuls straight from the jar.

recipe

RHUBARB AND VANILLA JAM

preparation time – 5 minutes
cooking time – 15 minutes
makes enough to fill 1 medium jar (about 1 and 1/2 cups)

Ingredients

1 bunch rhubarb, leaves trimmed, stalks cleaned and finely chopped (250g)

1 cup caster sugar

1 tablespoon vanilla paste/extract

2 tablespoons water

Method

In a heavy bottomed saucepan, combine rhubarb, sugar, vanilla and water on low heat. Cook for 2-4 minutes until sugar has dissolved. Increase heat to medium and cook for approximately 10-12 minutes until thick and sticky. Make sure you stir it constantly.

My Notes

I used vanilla paste because it is more concentrated than extract and has the tiny tiny black vanilla seeds that I love seeing in my baked goodies. But extract is just fine too. If you can get a vanilla pod, even better.

17 Comments

Email Page

Tagged // conserve, jam, pantry, red, rhubarb, vanilla

Pin It

Subscribe Via Rss

Never miss a recipe or a great styling tip. Subscribe and stay updated!

Previous Post
Traditional Rawa Khaman Dhokla – Steamed Savoury Indian Lentil Cake

Next Post
My Big Fat Pecan And Sultana Cookie

17 Responses to “Rhubarb And Vanilla Jam”

Saee Koranne-Khandekar 27. Jun, 2011 at 10:47 pm #

Man, this looks sinful. We don’t even get rhubarb here, but man.

Reply
- Sneh 28. Jun, 2011 at 10:04 am #
  
  We only get Rhubarb in season (winter I think), so worth trying out though.
  
  Reply
Karriann Graf 27. Jun, 2011 at 10:56 pm #

This jam looks delicious and perfect for a brunch or breakfast! Happy Cooking!

Reply
- Sneh 28. Jun, 2011 at 10:04 am #
  
  Thanks Karriann
  
  Reply
chocolatesuze 27. Jun, 2011 at 10:59 pm #

yum that looks delicious would love to slather on toast or um fill a donut hehe

Reply
- Sneh 28. Jun, 2011 at 10:05 am #
  
  Fill a donut! I must try that. Cheers Suze!
  
  Reply
Sylvie @ Gourmande in the Kitchen 27. Jun, 2011 at 11:40 pm #

Love, love rhubarb! Your jam is such a beautiful rich red color, gorgeous.

Reply
- Sneh 28. Jun, 2011 at 10:05 am #
  
  Thanks Sylvie!
  
  Reply
Gaby 28. Jun, 2011 at 10:06 am #

So simple and delicious!

Reply
Anh 28. Jun, 2011 at 12:10 pm #

Rhubarb! What a strange veg isn’t it? I stayed clear of them for a while, but now I have embraced them fully.Thinking of growing them even ^^

Reply
Steve @ HPD 29. Jun, 2011 at 2:27 am #

I think the confusion is that, one, the leaves of most rhubarb aren’t good for you, and two, there is a form of wild rhubarb that can be toxic. There are also types of rhubarb that have very specific medicinal benefits. Siberian rhubarb, for instance, is used by a lot of holistic therapists.

Regular garden-variety rhubarb grows like a weed. Everyone should have one in their back yard. You seriously cannot kill it.

Cheers!

Reply
Expat Gourmet 29. Jun, 2011 at 5:06 am #

Awesome. I’m not usually fond of rhubarb in sweet form so I’ve got a recipe for rhubarb chutney on my blog, check it out.

Reply
Martyna @ WholesomeCook 29. Jun, 2011 at 8:39 am #

Hi Sneh, what a great idea of a jam – love the addition of vanilla! I’ve grown to enjoy a little rhubarb only lately. I used to despise it as a child, but a chance encounter with Anathoth’s rhubarb and berry jam changed that recently. It’s yum and I’ve been cooking with it more!

Reply
Kelsey (Happyolks) 03. Jul, 2011 at 6:08 am #

YUM! I made strawberry rhubarb jam about a month ago, but this straight rhubarb looks divine, especially with the vanilla paste. I’ve never used vanilla paste, is this made by scraping out the beans?

Reply
- Sneh 03. Jul, 2011 at 7:44 am #
  
  Kelsey, I buy vanilla paste from the supermarket. There are many different brands available. I have never made it myself either
  
  Reply
Phuoc'n Delicious 08. Jul, 2011 at 1:36 pm #

Look at that gorgeous ruby red colour! I really want to get my hands on rhubarb too and make some delicious dessert with it. But jam would be something else I’d want to learn how to make, I know it’s easy but I’m just worried about the whole sterilising the jar process.

Reply

Trackbacks/Pingbacks

muffinjamz | the beauty of gestures - 12. Jul, 2011
[...] summer has rolled around, i’ve been dying to make something with rhubarb. I came across this recipe and decided to give it a shot because i’ve never tried to make jam [...]