Fruity, sour rhubarb jam as a spread
Ingredients
- 1 kg rhubarb
- 400 g preserving sugar, 2:1
- 1 packet of bourbon vanilla sugar
Utensils
- knife
- cutting board
- kitchen scales
- pot
- mixing spoon
- jars
Instructions
- Peel the rhubarb and cut off the ends.
- Chop the rhubarb into pieces and bring to a simmer with the sugar, vanilla sugar and water.
- Simmer over low heat for 10 minutes, stirring.
- Peel or blend the rhubarb jam, if you like Leave rhubarb in pieces.
- Put the rhubarb jam in jars.
- Spread on bread, rolls or croissants for breakfast.
Scraped vanilla pulp can be added to the rhubarb and the vanilla pod can be cooked as well. The rhubarb goes well with strawberries, apple or kiwi.
