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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:

1. Preheat oven to 400ºF.
2. Remove the tough ends of the rhubarb and cut it in 1-inch chunks.
3. Toss rhubarb with sugar, cinnamon, nutmeg and salt in a nonstick baking dish.
4. Roast for 20 minutes until thick and bubbly.
5. Stir to mix to break up and let cool completely.
6. Transfer to sealed jars and store in the refrigerator up to two weeks.

Have you made this recipe?

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)