If you were to ask me what my favorite vegetable is, I’d be hard-pressed to come up with an answer. I’m a big fan of veggies and am not likely to turn many of them away. But there is one vegetable (that doesn’t even really feel like a vegetable – it feels more like a fruit if you ask me) that probably generates a particular kind of excitement in me that others can’t match.
I’m talking about you, Rhubarb.
Mmmmm. . . rhubarb.
I suppose the reason that it excites me so is that it comes and goes so quickly. It’s that whole limited supply, time-constrained marketing ploy that Mother Nature clearly figured out long before the fancy advertising executives did.
Plus, it’s delicious, so it has that going for it.
Rhubarb fascinates me, actually. It’s beautiful. Really truly beautiful. The tall stalks are lovely and when you chop them up, the layers of color inside create an ombre effect that is so visually stimulating. I love how it’s so firm in its raw state, but cooks and bakes up softly with ease.
This year, I have decided I need to stock up and freeze some rhubarb so that I can enjoy it for months to come, but for right now, I made jam. Instead of going the traditional route, combining rhubarb with strawberries (which also would have been great, I’m sure), I decided to combine my rhubarb with apples and whip up a satisfying spread that delivers just a touch of sweetness to whatever it graces.
Apple-Rhubarb Refrigerator Jam
Makes 1 – 1 1/2 cups
- 2 cups rhubarb, chopped
- 1 cup apple, unpeeled, chopped (I used a Granny Smith)
- 1 cup sugar or sugar alternative of your choice
- ¼ tspn ground ginger
- ¼ cup freshly squeezed lemon juice
In a heavy bottomed pot, combine all ingredients over med-high heat. Bring to a low boil and then reduce heat to low-medium, so that it simmers gently. Cook, stirring frequently and skimming off any foam that may develop on the top. Using the back of your spoon or a potato masher, break up the chunks of rhubarb and apple as they soften and break down. The jam is ready when it has become thick and viscous enough to coat the back of a wooden spoon. Remove from heat. Pour into a glass jar and let sit, uncovered at room temperature until cool. The jam will keep in the refrigerator for 3-4 weeks.
I am so with you on the rhubarb front! The jam reads and looks delicious. Now, do I have time….
Thanks, Janet! I hope you can find the time (though I certainly understand that conundrum!).
I’m just now realizing that I have never cooked with rhubarb! Thank you for bringing this to my attention. I’m going to have to do something about this 🙂
Oh, Katie. Yes – that must remedied STAT! 🙂 Have fun!
I have awarded you the Shine On Award.
Oh, thank you so much, Poppy! I feel really honored!
You’re very welcome! 🙂
Yum! Looks so good! I have the same supply-demand thing going on with apricots… Such a short season! Why do good things have to end so fast? 🙂
Oh, apricots – good one! Love them, too! 🙂
Just used my first cutting of rhubarb – for the non-vegetarians – in a sauce over pork chops. Delicious. If you have this plant in your garden but don’t have time to prepare jams or sauces, the stalks with leave intact make an impressive summery bouquet.
I love rhubarb too. I’ve never had it in a jam though. I love it just stewed with sugar and cinnamon.
Also, an excellent way to eat it!
This is great! I went overboard and bought an inhumane quantity of rhubarb at our local market. Will be makin’ some jam soon 🙂 Thanks!
You’re welcome. I would kindly argue that there is never too much rhubarb! 🙂
That jam looks so good! I have been wanting to make something with rhubarb lately, and I like that this isn’t the typical strawberry combination.
Thank you! I hope you get to give it a try. It really is simple and totally satisfying!
[…] validated by this crisp. I knew straightaway that my first crisp should include rhubarb (I’ve extolled its wonderfulness before). The trick, of course, was that most of my hoarded recipes were not gluten free, so I needed to […]