In May and June he makes a real sensation in the kitchen. You don’t have to use it only for compotes and desserts. This time we present a recipe for rhubarb jam, which will be an ideal addition to meat. Its expressive, slightly sour taste perfectly breaks the intensity of dry dishes and makes them taste much better.
Rhubarb jam comes out quite sour. So let’s break his acidity with honey or agave syrup. Thanks to this, it will gain a slightly milder taste.
To this jam you can add different spices. For example, ginger will add light sharpness, and cinnamon will create an interesting contrast for the acidity of this seasonal fruit. In turn, cayenne or chili pepper will give spice and break both sweet and sour taste.
What ingredients do we need to make rhubarb jam? Here is the list:
- 200 g of rhubarb stalks;
- 1 clove of garlic;
- 1 tablespoon of honey or agave syrup;
- 1 tablespoon of balsamic sauce;
- 1 tablespoon of olive oil;
- a pinch of salt;
- Optional: a pinch of ginger, cinnamon, cayenne pepper or chili.
To start with, wash and cut the rhubarb stems into smaller pieces. Then put them in a pot and add garlic, honey or agave syrup, balsamic sauce and olive oil. Cook on medium heat until the fruit begins to fall apart. It takes about 10-15 minutes.
In the next step, add a little salt. At this point, you can also use optional spices. Simmer on low heat for a few minutes.
After about 5 minutes, wipe everything through a strainer and boil again. Rhubarb jam can be poured into tea -like jars when it is thick enough. Finally, put the dishes up to the bottom to stipulate. Store the cooled meat addition in a dark and cool place.
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