You know what makes every day, especially Mondays, awesome? Two words: Rhubarb jam. I spent all of about 7 minutes (cook time not included) making rhubarb jam yesterday. It's delicious. And beyond easy. And really pretty, too.
Rhubarb looks like red celery. I haven't seen it in too many stores around Dallas, but it's in season now-ish. I think. Here is my easy, made-up recipe based on reading several online and using the parts I liked best.
You will need:
Two bags of frozen rhubarb - these are found at Whole Foods, except I may have emptied their supply, they usually only stock about four bags at a time and I've bought that many in the past two weeks.
1/2 cup sugar plus a couple tablespoons, more if you want sweeter jam.
Defrost the rhubarb in warmish water for a few minutes. Then, put in a pot with about 1/4 cup water in the bottom. Add the sugar, less if you like it really tart, a full cup if you like it like candy. Cook over medium heat for 25-30 minutes, breaking up the frozen rhubarb with a wooden spoon. It will thicken up as it cooks. Let it cool a bit and put it in a jar.
You can also put in some strawberries to sweeten it up. The last recipe I made called for a teaspoon of vanilla extract or a vanilla bean. This was okay, but I like the pure rhubarb jam recipe better.
Put it on toast. Put it on vanilla ice cream. Or just put it on a spoon and lift it directly into your mouth. It's that good. If I get ambitious, I may try rhubarb pie, which my dad used to make when I was a kid, introducing me to the concept of rhubarb.
No comments:
Post a Comment