Roasted Rhubarb is a game-changer, the Rhubarb in our garden is in plentiful and so nice in early summer. But how to use it all up??
When I found the recipe for Roasted Rhubarb on BBC food I decided to give it a go.
Rhubarb can be bitter but Roasting Rhubarb turns it into a sweet, sticky, luscious flavourful compote. It is perfect on Ice-cream, in yoghurt and on top of your morning granola but I also realise it would make Great Roasted Rhubarb Jam. And it did, this is a great jam.
ROASTED RHUBARB JAM
2 lb (1 kg) rhubarb
1½ cups (375 ml) brown sugar, lightly packed
ginger – 1 tsp
fresh lemon juice – 1 tbsp (15 ml)
zest of 1 lemon, chopped fine
½ tsp (2.5 ml) pure vanilla extract
Macerate the rhubarb for the jam:
1. Wash the rhubarb and chop it into ½-inch pieces. Place the pieces in a bowl and toss with the sugar. Cover tightly and refrigerate overnight (and up to 36 hours). A natural syrup will form.
Make the jam:
2. sterilize your jars and lids.
3. Preheat the oven to 400°F.
4. Remove the rhubarb from the fridge and scatter it on a rimmed baking tray, reserving the liquid. Bake until soft and slightly brown, about 20 minutes.
5. Put roasted rhubarb, ginger and sugar add the lemon juice and zest. Bring to a low simmer on medium-high heat, skimming off any foam as you go. The jam will slightly reduce and thicken in 10 minutes. Turn down the heat and test if it’s ready.
6. I like to leave it chunky but you can blitz or push it through cheesecloth if you want it smooth.
7. Stir the vanilla into the jam mixture
8. Pour the jam into the jars, wipe the rims of the jars, apply the lids.
makes 3 half-pint jars
Should last about 6 months and you can freeze it
I also used the Roasted Rhubarb also makes the tastiest Rhubarb and Custard Cupcakes !! Which are great and freeze well too perfect for pulling out for snacks.