Jeremiah and I love rhubarb. We sit around all year anxiously awaiting it’s arrival at the grocery store (now that I no longer have a garden). So when I saw it on sale the other day I bought almost their entire stock.
I meant to make a rhubarb crumble and a few other things but I fell so completely in love with this little recipe that I ended up using the rest of the rhubarb I purchased to make more of it to give to Linus’ teachers as end of the year thank you gifts.
This is an incredibly easy recipe and it is delicious, it is rather tart so you can add more sugar if you prefer sweeter but we like the tartness. You can use it for all kinds of things, on toast in the morning, on your ice cream in the evening, I served it on pound cake as a dessert or you could just eat it with a spoon or perhaps in oatmeal? OH, what about topping a wheel of brie with it and baking it? Yum…
The possibilities are endless.
- 6 cups finely chopped rhubarb
- ½ cup sucanat sugar or granulated sugar
- 1 vanilla bean
- Combine the sugar and rhubarb in a large pot and then cut a vanilla bean in half and scrape out the seeds with the flat side of the knife, put the seeds and the pod in with the rhubarb and turn the heat on medium low. Cook and stir occasionally until the rhubarb starts to give off it's juices. At that point stir constantly until the rhubarb breaks down and turns into a jam-like consistency, about 15 minutes. Place in a jar and put in the fridge to use whenever you need a rhubarb fix!
- Keeps for about 2 weeks
Thanks for the marvelous recipe: http://alittlezaftig.com
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