My only exposure to Rhubarb was in my teen years when a nasty Rhubarb Cobbler was served up for dessert. My father loved it dearly and a look of exquisite pleasure came over his face as he took his first bite. Oh my, but that stuff put a pucker in my face and I never went near it again.
I recently learned of a skillet-made Rhubarb Jam served up with biscuits. Hmmmm. "Well, Flambo!!" I thought, "Let’s give Rhubarb another try."
Oh, Honey Me, is this jam ever wonderful!!! Now, Rhubarb is not in season, mind you, and I ended up paying $4.00 alone for the fresh Rhubarb, but it was worth it. I liked this because it was not terribly sweet, but a touch sweet and sour.
When I made this jam, I actually used 1 cup of sugar, lost my mind and put in 2 Tbl lemon juice then ended up having to thicken it a little with cornstarch. I altered the recipe in other ways, of course, and the end result was absolutely wonderful.
Rhubarb Jam
*with thanx to Rachel Ray for the base
1/2 cup sugar
1 Tbl lemon juice
4 stalks Rhubarb, peeled and sliced into 1/2 inch thick pieces , about 3 cups-ish or more.
1/4 tsp Allspice
1/2 tsp vanilla
Add sugar and lemon juice to a skillet, turn on medium heat and stir until dissolved. Add Rhubarb pieces and simmer until very thick, breaking up rhubarb pieces as they soften, about 15 minutes-ish. Add allspice and vanilla, and mix well. cool.
Make yourself a batch of biscuits, home made from your Pink and White Checkered cookbook, or your favorite store bought. Flambo!!
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