I know it’s spring when I start to see rhubarb at the grocery store, and it’s here! Although rhubarb is commonly used in desserts like strawberry rhubarb pie, it’s actually a vegetable, and one of the lowest calorie ones at that – only 25 calories per cup. Rhubarb is also high in calcium (105 mg/cup), as well as potassium, and vitamins C, and K.
The color of rhubarb can vary from bright red to green, and even though most people think the red is sweeter, its color is not an indication of flavor. It’s most important to look for stalks that are crisp and blemish free. Because of its tartness, rhubarb partners well with sweet berries; otherwise, you do have to add a fair amount of sugar or sweetener to make it palatable.My grocery store had a great price on blueberries last week, so I bought a few packs along with the rhubarb and decided to make Bluebarb Jam. I’d seen a few recipes recently, but most called for way more sugar than I wanted to use – as much as 6 cups of sugar for 4-5 cups of fruit. Sugar, I found out, is important not only to sweeten the rhubarb, but also to help with the jelling process. Since I wanted less sugar, I added Pomona’s Universal Pectin
Do you have any favorite rhubarb recipes?
Eat well!
Blueberry Rhubarb Jam
Ingredients
- 2 cups blueberries any stems removed, washed
- 1 1/4 lb rhubarb trimmed, washed and cut into 1/2" pieces
- 1 Tbs crystallized ginger chopped fine
- 1 Tbs fresh lemon juice
- 2 cups sugar
- Pomona's Universal Pectin - prepare calcium water according to instructions
Instructions
- Place fruit, lemon juice, ginger and 2 tsp calcium water (see package instructions) in a saucepan.
- Bring to a boil.
- Meanwhile, mix sugar with 2 tsp pectin powder in a small bowl.
- While fruit is boiling, stir in sugar-pectin mixture.
- Stir vigorously for 1-2 minutes to dissolve sugar.
- Return to a boil for 1 minute.
- Remove from heat.
- Spoon jam into sterilized jars. Mixture will jell when completely cool.
- Store in the refrigerator for 2-3 weeks.
So many recipes pair rhubarb with strawberries–I love that you paired it with blueberries instead! This sounds delicious. 🙂
Blubarb jam – love it! 🙂 I’m a rhubarb fan and I usually pair it with strawberries (yawn, right?). I stew them together and eat them as a pudding or topping for yogurt or ice cream. So good!
Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.
Anne, thanks for linking in. Hope to see you again soon. Cheers