Rhubarb is a fresh, crisp and tart – it looks similar to celery, except for its bright red color. This tangy stalk is used in savory and sweet recipes, but especially pies and tarts. This spring why not create something extra special like Rhubarb Jam to spread on muffins and toast, or spoon on the side of lighter proteins, like fish or chicken?
Rhubarb can be found at most grocery stores and farmers markets during its season, so now is the time to create a fresh batch and celebrate its abundance. Rhubarb Jam is easy to make – just add a little water and sugar and cook until thick and luscious. You can store this jam in the refrigerator or freezer to enjoy later. Also, save a little for the holidays, and serve it with roast turkey, instead of cranberry sauce – it’s lovely together. In this case, you might want to consider preparing a double batch and save for another date?!
4 large stalks of rhubarb
1/3 cup granulated sugar
juice and zest of 1 lemon
1/2 cup water
(Makes 1 Pint)
1. Slice rhubarb in 1/4 inch pieces, and rough chop into pieces.
2. Add all ingredients to a saucepan and cook over medium heat for 15 minutes. The jam will soften and get creamy in texture after cooking.
3. Turn off heat and spoon jam into a mason jar. Let cool at room temperature and seal with a lid. Store jam in refrigerator until ready to use. The jam will keep up to two weeks. Enjoy!