It was another close one, but you have voted rhubarb as the ingredient for May!
I love these s&h recipes for Roasted Rhubarb – so deliciously simple – and a spin on a classic combination, Strawberry-rhubarb and almond tart.
I know rhubarb is not the easiest for everyone to get and the season is not a very long one so, of course, stock up if you can, get jamming etc. Here is a wonderful, easy recipe to make some strawberry and rhubarb jam.
ps. Thanks to my wonderful Valerie for the photo of the rhubarb soup above!
Strawberry and rhubarb jam (from Cumulus Inc in Melbourne):
- 300 g rhubarb
- 200 g strawberries
- 200 g caster (confectioners) sugar
- 200g raw sugar
- 2 T water
- 1/4 vanilla bean pod
1. Trim the rhubarb stalks – in Aussie, they call it ‘top and tail,’ which I love – and chop into 1/2 inch chunks. Roughly crush the strawberries with the back of a fork.
2. In a medium saucepan, combine all of the ingredients. Bring to a simmer, stirring constantly.
3. Lower heat and cook gently for about 10 minutes until rhubarb is soft but still has structure i.e. is not breaking down.
love the rhubarb jam and that shot of the soup is very beautiful. Now I am off to see about the roasted rhubarb, this sounds interesting.. I made a rhubarb and apple cake yesterday but it needs work! c
Thank you, C! Looking forward to seeing your cake too:)
These look like some great rhubarb recipes. My plants are just starting to show some life, but I’ll be ready when they are!
Thank you! Hope your rhubarb plants come up soon:).
Yay for fabulous ingredients 😀
What a great way to kick off this delicious month with such a great jam recipe!
Cheers
Choc Chip Uru
Thank you! Looking forward to this month.
I have to try this. I’m still thinking about your roasted strawberries.
I’m glad you liked them!
I’m so behind in my reading.. I’ve missed the vote but happy to see you’ve chosen rhubarb. It’s finally in the store, I’ve made one recipe with it and hope to make more!! This looks lovely!!! xoxo Smidge
I’m happy it’s rhubarb, too :). Love cooking with it and looking forward to seeing your recipes, as always! xx
So glad it’s Rhubarb – it got my vote! There are many interesting ways to use it in both sweet and savoury courses. I especially like it simply stewed and combined with fresh raspberries, a little sugar and plain yoghurt with a drizzle of rose syrup. Here’s another favourite recipe and great if you grow your own and have a glut:
http://hopeeternalcookbook.wordpress.com/2010/10/04/spiced-rhubarb-orange-chutney/
Looking forward to seeing what else you come up with…
hopeeternal
‘Meanderings through my Cookbook’
http://www.hopeeternalcookbook.wordpress.com
Thanks! I’m glad too, it’s such a quintessential spring ingredient.