So since we established that rhubarb is actually a vegetable, I guess we can call this vegetable jam. Or maybe we’ll just stick to rhubarb jam which sounds a lot nicer!
Rhubarbs have a very sour taste so they require quite a lot of sweetener. When I make jam, I mix them with strawberries for natural sweetness and you could easily add more strawberries and maybe even make it half-and-half.
I often mix different types of sweeteners. I find they all have a weird taste in larger amounts but in smaller amounts they work just fine. Honey would be a fine sweetener in this recipe if you’re okay with the sugar content and the carbs. And since it’s not like you eat bowls full of rhubarb jam so maybe the carb intake would still be quite low.
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- 400g rhubarb
- 150g strawberries (I used frozen)
- 1 tsp Vanilla Powder
- 2 tablespoon Sukrin Gold*
- 5 drops Liquid stevia*
- 2-3 tsp Chia Seeds (optional)
* or your preferred sweetener
HERE’S HOW IT’S DONE
2. Allow the mixture to cool. Add chia seeds and blend with your immersion blender for a finer, non-chunky texture.
3. Pour in glasses and store in the fridge for 1-2 weeks.
Use on yoghurt, coconut porridge or as jam on a slice of homebaked bread. I use chia seeds in my jam recipes which may seem a bit strange but I find that their gelatinous qualities bring a really good texture to the jam.
Products used in this recipe: