I love the tartness of rhubarb. I make this rhubarb-vanilla bean jam at the beginning of every summer and eat it all season. If I am feeling generous, I will preserve it and keep it for gifts during the holidays, but most often it ends up on my kids’ sandwiches and my entertaining cheese plates. It’s super easy and quick to create and makes a PB&J very special for a toddler. It is also good as a side sauce for grilled poultry or pork, but irresistible drizzled over vanilla bean ice cream.
Makes approx 1 1/2 quarts
3 lbs rhubarb stalks (approx 6 very large stalks), rinsed and trimmed
1 lb Sugar (approx 2 1/2 cups)
1 Vanilla bean (fresh)
Slice rhubarb stalks down the center, and then slice into cubes. In a thick bottomed pan, cover the rhubarb with sugar and let sit for at least 30 minutes up to 8 hours, at room temp. This will help the rhubarb release all its juices. (This is when I do all my snacking.)
Slice the vanilla bean down the center, scrape the seeds, and stir all into the rhubarb. Place macerated rhubarb over medium-low and stir occasionally for 45 minutes, or until thick and no longer watery. Jam will be slightly chunky, with a loose texture (I prefer big chunks in my jams). Pour jam (with vanilla bean) into clean mason jars. Let the jam cool at room temp and keep in the fridge for up to one month or until you are scraping the sides of the jar for the last taste.
Here is an archive of Kristen’s previous recipes published in Macaroni Kid
- Homemade Gnocchi with Brown Butter Sage Sauce
- BLT (etc) Salad with Honey Citrus Vinaigrette
- Homemade Teriyaki Sauce
- Baked Chickpeas with Eggs & Feta
- Butternut Squash Soup
- Sushi Tortilla Wrap
- Black Bean Quinoa Cakes
- Spicy Pulled Pork
- Crispy Brown Rice Peanut Butter Munchies
- Fish Tacos
- Thai Salad
- Homemade Granola
- Quiche
