Rhubarb and red fruit jam: here is the recipe I told you about few days ago on Instagram!
Rhubarb: one of my favorite ingredients!
Even if it’s not easy to find it, that sour citrusy taste, that brillant purple color, has made rhubarb one of my favorite vegetables!
Yup! Did you know that, even if it’s mostly used in sweet recipes, rhubarb is actually a vegetable?
However, you have to be careful because the leaves are toxic and it cannot be eaten raw because it is rich in oxalic acid.
So: what can we eat of our rhubarb?
The stem! It is very similar to celery, except for thet enchanting color! And it must be cleaned just like celery: thats to say you have to remove the superficial “film” that encloses the hardest filaments.
How to use rhubarb
I haven’t tried using rhubarb in savory recipes yet, so I can’t tell you much about this. On the other hand, I can surely tell you that in desserts it’s fantastic! Its sour taste create a perfect combo with sugar, so rhubarb gives its best combined with fruit: I find it perfect with strawberries (as I had already told you in this other recipe of my strawberry and rhubarb jam with C. Ferber method) and in general with summer fruit (peaches, apricots, plums).
I also think it is delicious with pears and apples!
Finally, I also believe that rhubarb goes very well with dried fruit (especially almonds and hazelnuts) and now I am excited by the idea of trying it also in combination with chocolate! : D
You can use it to make jams but also a clafoutis, a crumble, a soft cake or a pie!
The recipe for rhubarb and red fruit jam
Today I’d like to give you the recipe this summer jam: rhubarb and red fruits (cherries and strawberries)!
The flavor is something divine!
You must try it!
RHUBARB AND RED FRUIT JAM
- 350 g rhubarb 300 g net of waste
- 550 g cherries 500 g net of waste
- 600 g strawberries 580 g net of waste
- 1 organic lemon
- 330 g white sugar
- Wash the rhubarb and clean it: you have to clean it like celery, removing the filaments.
- Cut it into slices and put it in a large casserole.
- Wash and pit the cherries, cut them into quarters and add them to the rhubarb.
- Wash the strawberries, clean them, cut them into small pieces and pour them into the casserole.
- Also add the grated zest and the juice of the lemon.
- Bring to boil, low the heat and cook for 20 minutes.
- Let the jars cool in the water, dry them and store.
Do you love homemade jams? So you also have to try my sugar free strawberries and pears jam!