Rhubarb And Vanilla Jam
19
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.
Man, this looks sinful. We don’t even get rhubarb here, but man.
We only get Rhubarb in season (winter I think), so worth trying out though.
This jam looks delicious and perfect for a brunch or breakfast! Happy Cooking!
Thanks Karriann
yum that looks delicious would love to slather on toast or um fill a donut hehe
Fill a donut! I must try that. Cheers Suze!
Love, love rhubarb! Your jam is such a beautiful rich red color, gorgeous.
Thanks Sylvie!
So simple and delicious!
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 ^^
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!
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.
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!
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?
Kelsey, I buy vanilla paste from the supermarket. There are many different brands available. I have never made it myself either
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.
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