Jun 07 2008
As some of you may know, I started a second version of Taste&Create called Taste&Create Seasonal Edition. It differs from the regular Taste&Create in that each month there is a new season-appropriate theme.
This month’s theme was Spring, and in sticking with that I chose to make my partner’s Heavenly rhubarb and vanilla jam.
I was pleased to come across a blog that has predominantly vegan dishes. I actually used to be vegetarian, but now-a-days it’s meat-lover’s paradise in my kitchen. You don’t have to be a vegetarian/vegan to enjoy a meat/dairy/animal-free dish every once in a while. So hop on over to Munchkin mail and see what entices you!
I had to tweak the recipe slightly b/c I had slightly more rhubarb than the recipe originally called for, but the proportions are the same.
To be honest, I was surprised that me preserves didn’t taste slightly sour or tangy at all. I thought the rhubarb would give it a slightly tangy flavor, but either there was more than enough fructose to cancel it out or my rhubarb wasn’t ready to be picked yet.
Since i have never cooked/baked with rhubarb, I’m not sure what it exactly tastes like, but the preserves had a nice soft vanilla flavor to them and I thoroughly enjoyed them! Next time I will try by mixing in different fruits…maybe even some strawberries!
350 grams Rhubarb, leaves & ends removed, chopped
1 1/3 Cups Fructose (or sugar)
3 Tablespoons Water
1 Vanilla Bean, split & scraped (including scrapings)
In a medium saucepan add all ingredients and cook over low heat until the fructose has dissolved. Then, bring the temperature to medium heat and cook until the mixture has thickened – about 10 minutes.
Remove the vanilla bean pod and discard. Spoon the preserves into a sterile canning jar, close the lid tightly, and place up-side-down for 24 hours to seal in.
Makes slightly over 1 cup’s worth of preserves.