One year ago I tried rhubarb for the first time in about twenty years. I remember my grandmother used to make it when I was young. And I also remember that I did not exactly like it. So, naturally, I was a bit nervous, as I’m always when I try out new things. After researching flavour combinations with rhubarb, I created the recipe for this rhubarb and strawberry jam with a twist. I added two tablespoons of rice vinegar.
While I was flipping through one of my three recipe notebooks – yes, I have that many – I came across the recipe again. Sometimes I love my past self for taking so many notes, even if I’m not sure how things will turn out. This one is wonderful. Especially for those who aren’t that much of a sweet tooth. Since rhubarb season has started again, it only seemed fit to share this recipe.
An important note before you run to the grocery store and start cooking: although the rhubarb softens, it won’t break down completely. Therefore, it is important to cut the stalks as finely as you possibly could. Unless you prefer a chunkier jam. Then forget what I said.
click here to open the recipe