Simply put – a delicacy, at least with crêpes, ice cream or whipped cream. Most likely I’m going to test this jam in swiss rolls and layer cakes as well.
Unfortunately I thought of this a bit too late, and even though I rushed to pick all the shafts still left in our back yard I only got enough for two tiny pots of jam. For next year I am considering making jam of the entire rhubarb harvest, that’s how good this one turned out!
PORTION: about half a liter
TIME TO MAKE: all in all one hour from picking the rhubarb until the jam was done.
- 1 liter of cut rhubarb
- 3 dl brown sugar
- 3 teaspoons of vanilla sugar
- 1 teaspoon of cinnamon
Heat up the glass pots to 100°C (212°F) and set aside.
Preheat the oven to 180°C (356°F)
Peel off the supple skin of the rhubarbs, then dice them into small cubes. Mix the rhubarb cubes, brown sugar, vanilla sugar and cinnamon in a bowl. Toss well and place the mixture in a dripping pan. If there still is any liquid in the mixing bowl then pour it all in the pan as well.
Bake in the oven for about 30 minutes or until the rhubarb cubes are evenly cooked. Put the jam into the pots and close the lids immediately. Store in the fridge.
Tags: baked rhubarb jam