One of my first visits to the local Farmer’s market this year yielded a bunch of rhubarb. I do not often cook with rhubarb, but I like to buy a little bit of everything from the market to support the farmers. I remember growing up and having a small bunch of rhubarb growing in our small back yard, and I remember eating it raw, and recalling the tart flavor and the texture being somewhat similar to celery. With that said, I wanted to use the rhubarb and pair it with a bunch of strawberries I had, and that’s when I thought of creating a jam.
The great thing, besides how awesome the flavor is, about this recipe is that it is so easy to make, and I did not find anyone that did not fall in love with it. It’s a great use of rhubarb during the late spring time.
Let’s get started.
- 2 cups of chopped rhubarb
- 1 quart fresh strawberries, chopped, hulls removed
- 3 cups granulated sugar
- 1/2 cup of water
- 1/2 lemon, juiced and zested
Start by adding the rhubarb, strawberries, sugar, and water into a sauce pot on medium heat. Cook until the fruit begins to break down and all of the juices begin to extract from the fruit, about 25 minutes or so. Using a stick blender, blend the mixture. I like the stick blender because you do not have to strain anything or pour it into a blender.
Once blended, reduce the heat, and add in the lemon zest and lemon juice. Stir. Continue to cook until the jam thickens. I typically measure the thickness by running a wood spoon in the jam and seeing how well it sticks to the spoon. Once thickened, remove the jam from the heat, and let cool on the stove.
Once cooled, pour into a large mason jar, and place in the refrigerator. My wife and kids loved this jam, and heck, so did I. I’m not much into sweet stuff, but this was a bit addicting. I should say my friends and neighbors loved the rhubarb and strawberry jam as well. You can can this if you are into canning, however I just placed in the mason jar. It lasted for several weeks.
One of the uses beyond spreading this on toast or peanut butter sandwiches was to spread it on some brie cheese and warm it in the oven until the cheese starts to melt. I served that with some chopped apples for an appetizer. It was heavenly. If you are looking for ways to use rhubarb, give this one a shot.