Roasted Rhubarb Jam
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My beloved rhubarb 💛 This amazing vegetable can be cooked and magically turn into a very simple dessert. I love this Roasted Rhubarb Jam recipe by Jennie – easy to follow, and extremely tweakable!
The type of rhubarb we get in Guate is mostly green with small pink streaks – but the flavor is pretty much the same. I found Rhubarb at Super Verduras! I stopped by to get some fresh vanilla, and found this as well. You can always count on them to have the best produce around!
For the recipe, I did half sugar, half raw sugar (aka panela), as well as adding nutmeg and a pinch of salt to have the flavors blend in beautifully. To serve, you can do it with rice cakes or toasted bread. I had some great rye bread around, so it pretty much was my breakfast today along a bit of smooth ricotta. Delicious!
Kitty
Roasted Rhubarb Jam
Recipe adapted from In Jennie’s Kitchen
Makes over 1 cup of jam
Ingredients:
1 lb. rhubarb
¼ cup raw sugar
¼ cup sugar
¼ teaspoon cinnamon
pinch of nutmeg
pinch of salt
Directions:
- Preheat oven to 400ºF.
- Remove the tough ends of the rhubarb and cut it in 1-inch chunks.
- Toss rhubarb with sugar, cinnamon, nutmeg and salt in a nonstick baking dish.
- Roast for 20 minutes until thick and bubbly.
- Stir to mix to break up and let cool completely.
- Transfer to sealed jars and store in the refrigerator up to two weeks.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)