I have always had rhubarb mixed with a fruit. Strawberry and rhubarb pie, strawberry and rhubarb jam, blueberry and rhubarb jam, etc. I have never had rhubarb as a stand alone. Until!! A few weeks ago my mom had the idea to make some rhubarb jam. Kind of wondered about this, but went along with it as mom is pretty crafty in the kitchen. She prepared the jam, I watched, and I did the bottling. After we were finished, I became the taste tester. WOW! The best jam I have ever tasted. I have always been a strawberry or blueberry jam guy and now that’s all changed. I am addicted to rhubarb jam. I eat it all the time. Now I have opened jars of other jams just sitting there. hahahaha
I am about to make an Italian NY Cheesecake and I will be making a rhubarb sauce for my topping. Can’t wait!! Rhubarb sauce is excellent on waffles, pancakes, baked oatmeal, oatmeal, ice cream, and with yogurt. A very versatile sauce. I bet it will be fantastic incorporated into a BBQ sauce with some Gochujang. This is my next venture – YUM YUM YUM!!
You can eat it by the spoonful!! Quick an easy recipe. Enjoy!!
3 cups rhubarb, diced
1/2 cup of sugar
1/4 cup of water
1. Place all ingredients into a medium sauce pan and bring to a boil over medium heat.
2. Once it comes to a boil, lower the heat to a simmer and cook for 15 minutes or until the rhubarb softens.
3. Let it cool. Jar it up and it will store in a fridge for about 2 weeks. If it lasts that long!!
*NOTE: You can switch up the sugar and use brown sugar or even maple syrup. You can also just follow the recipe and after you remove from the heat add 1 tablespoon of brown sugar. Also, you can mix this up by adding a tablespoon of lemon juice. Also, feel free to add your favorite fruit/berries.
Cheers, Drew Frederic