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Rhubarb Jam Recipe – Simply Scratch
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In this quick and easy Rhubarb Jam Recipe, fresh rhubarb is roasted in sugar and lemon juice before adding fresh ginger juice and vanilla. Spread it on biscuits, buttered toast or leave slightly chunky to top ice cream or cheesecake! Recipe yields 2 cups or 16 (2-tablespoon) servings.
It’s rhubarb season!
And if you’re lucky to grow it or can pick it up at the store, you should definitely make rhubarb jam. This is a quick jam recipe. I’m pretty sure that’s not a legit term in the canning world, but it just seems right to call it that. It’s texture reminds me of apple butter meets a chunky jam. But you could also leave it more on the chunkier side and serve it over ice cream or even better cheesecake.
However it is excellent spread on buttered toast.
To Make This Rhubarb Jam Recipe You Will Need:
- rhubarb
- sugar
- lemon juice
- kosher salt
- ginger juice
- pure vanilla extract
Preheat your oven to 400°F (or 200°C).
In an oven-safe baking dish, measure and add 1 pound chopped rhubarb, 3/4 granulated sugar and a pinch of kosher salt.
Squeeze in the juice of 1 large lemon.
Gently stir to coat and set a side for 10 minutes so the rhubarb starts to release its juices.
Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.
Meanwhile, peel the skin from an inch of fresh ginger with a spoon. Place it, cutting it in half if it’s too big, in a garlic press and slowly squeeze to release the ginger juice, do this over a small bowl so it can catch the juice easily. I’ve also don’t this with a citrus juicer but it’s a lot harder to do.
Once roasted, remove and let cool before pouring in 1 teaspoon ginger juice.
And 1 teaspoon vanilla.
Here’s where it could go two different ways. You could smash this with a spoon then pile it and a little of the juices onto a piece of cheesecake or shortcake or angel food cake because it’s fantastic. You see where this is going.
Or you could blend it until the rhubarb jam is thick and smooth, kind of like apple butter.
This quick and SUPER easy Roasted Rhubarb Jam is tart, sweet and full of flavor. I literally was eating spoonfuls from a bowl.
How to Use Rhubarb Jam:
Enjoy! And if you give this Rhubarb Jam Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings
Roasted Rhubarb Jam
In this quick and easy Rhubarb Jam Recipe, fresh rhubarb is roasted in sugar and lemon juice before adding fresh ginger juice and vanilla. Spread it on biscuits, buttered toast or leave slightly chunky to top ice cream or cheesecake! Recipe yields 2 cups or 16 (2-tablespoon) servings.
- 1 pound rhubarb, trimmed and cut into 1/2 inch pieces
- 3/4 cup sugar
- 1 pinch kosher salt
- 1 large lemon, juiced
- 1 inch piece ginger root, peeled and squeeze for juice (about 1 teaspoon juice)
- 1 teaspoon pure vanilla extract
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Preheat your oven to 400℉ (or 200℃)
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In an oven-safe dish add in the rhubarb, sugar, a pinch of salt and lemon juice. Toss well and let sit for 10 minutes.
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Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.
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Remove and let cool.
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Peel an inch piece of fresh ginger and place it in a garlic press. Squeeze gently over a bowl to catch the juices. Remove any pieces of ginger before pouring it (about 1 teaspoon) into the roasted rhubarb. Lastly add 1 teaspoon vanilla.
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Stir and break up any large pieces of rhubarb and leave chunky or blend it until thick and smooth, kind of like the consistency apple butter.
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Serve (chunky or smooth) over cheesecake, angel food cake or pound cake. Or spread on biscuits or buttered toast.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2tablespoons, Calories: 43kcal, Carbohydrates: 11g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 4mg, Potassium: 85mg, Fiber: 1g, Sugar: 10g, Vitamin A: 29IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 0.1mg
This recipe was originally posted on May 28, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
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Laurie McNamara
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