Tasty, boozy and light, this lively piece flutters like a newly hatched butterfly over the taste buds. A wonderfully summery jam on rhubarb, lively and virile like a flock of calves on green pasture, this fresh jam fits the season like swimming trunks at a beach. Sour rhubarb and lovely vanilla provide a sweet and sour delicacy perfect for toast or scones. Rhubarb jam has the perfect balance between sweetness and tartness for cheeses. It is not only good with crusts and toast, but also with cheese ...or with vanilla ice cream or the whole grain sandwich...
Perfect for Ricotta, Cheddar, toasted bread, Jarlsberg, Brie, cream cheese
Rhubarb goes well with food, in the past you ate rhubarb the same way we eat spring primroses today: raw with a little salt and pepper! And rhubarb's sour taste is excellent in cooking, for example as a chutney for fattier fish, pork and duck or in a Persian lamb stew. On the Danish island of Bornholm, smoked herring with rhubarb compote is a traditional dish.
Rhubarb (Rheum rhabarbarum) is a perennial and easy-care plant that can be grown in most of Sweden - but it takes a few years before it yields an abundant harvest. Once established, however, it only gives more and more. Rhubarb's flowering stems can grow up to two meters tall and have fluffy, branched inflorescences with small creamy white flowers. Otherwise, rhubarb's hallmark is the crispy, tart and beautiful stems that are fantastically good in pie, juice, jam, marmalade and many desserts.
Rhubarb was cultivated in China as early as 3,000 years before our era, mainly as a medicinal plant. It first came to Europe in the 17th century and to Sweden as late as the 19th century.
Rhubarb is a vegetable, but sold as a fruit. The special, sour taste comes mainly from malic acid. The roughness comes from oxalic acid and varies between different varieties.
There are over 100 varieties of rhubarb with different color, taste and roughness. Victoria with greenish flesh is one of the most common. Rosenhagen, spangsbjerg, elmsfeuer and elmblitz are slightly milder, less rough rhubarb varieties with a beautiful rose-red colour.
When the lilac blooms at the end of May, it is rhubarb time. Rhubarb can be harvested from the end of April and a bit into August. At the beginning of the season, the stems are at their best and rarely need to be peeled. The further into the season, the coarser the fibers and the woodier the taste.
Rhubarb's leaves contain a high content of oxalic acid, which can be dangerous to health. Large amounts of oxalic acid can be negative for the body as it can reduce the absorption of important minerals such as calcium. In the worst case, it can cause kidney damage.
Harvested rhubarb can be stored in the refrigerator for about a week, or you can cut it into pieces and freeze in suitable portion bags.
Rhubarb should be boiled briefly, in order to preserve maximum color and flavor, we cook the marmalade over an open flame, which provides quick cooking.
Ingredients: Rhubarb (67%), raw cane sugar*(33%), real vanilla* (*Organic ingredients)
Nutrition declaration 100g: Energy 627 kJ/149 kcal; Fat 0.1 g (saturated fat 0 g); Carbohydrates 37 g (sugars 37 g); Protein 0.7g; Salt 0.01 g