Have you ever seen rhubarb served as a savoury dish? Many people consider rhubarb to be a fruit when in fact it is a vegetable, which originated in Western China. Its thick stalks are rich in calcium, vitamin c and fibre. For many years the Chinese have used dried rhubarb roots as medicine to aid digestion. Rhubarb is also usually ready to harvest before most other vegetables. The other day I turned our fresh bunch of ripened rhubarb out of the garden into a rhubarb and strawberry conserve. It made beautiful edible gifts for friends who gave compliments to the chef!
Fills approximately 3-4 Jars
- 300g rhubarb, stringed and chopped into 3cm pieces.
- 500g strawberries, chopped into quarters
- 500g caster sugar
- Zest from 1 lemon
- Juice from 2 lemons plus 1 tbsp. extra for assembling
- 1 tbsp. vanilla extract
- 1 tbsp. pectin
- In a large bowl, combine the rhubarb, strawberries, sugar, lemon zest, juice and vanilla. Cover and set aside for at least 2 hours (preferably over night)
- To sterilize the four jam jars (approximately holding 200ml, 1 cup), fill each jar with ¼ water and heat in the microwave for 3-4 minutes. Place the lids in boiling water to sterilize.
- Transfer rhubarb mixture into a large saucepan. Add pectin.
- Simmer for approximately 25-30 minutes, stirring occasionally.
- Once mixture is of a thick consistency, test if the jam is ready (Place a teaspoon of jam onto a plate and leave in the freezer for 1 minute. Tilt plate and if the jam stays in place, i.e. not runny, then it is ready).
- Spoon mixture into empty jars. Pour a little bit of the extra lemon juice on top of mixture. Allow to cool.
- Seal the lids. You can store in the fridge for up to 3 months.