Rhubarb is one of those vegetables you either love or you hate. When treated with care this ruby red stalk is tart, crisp and citrusy.
Rhubarb is one of those vegetables you either love or you hate. When treated with care this ruby red stalk is tart, crisp and citrusy. Usually tossed in too much sugar and boiled until lifeless, I believe the rhubarb skeptics of the world just haven't eaten it cooked properly.
This recipe is incredibly simple and retains the unique integrity of this unusual but delicious vegetable. Orange and rhubarb are the best of friends and the small amount of maple syrup added helps to compliment, not over overpower the rhubarbs tartness.
I adore this jam dolloped generously on cinnamon speckled porridge, spread nice and thick on toast or simply eaten greedily with a spoon.
Rhubarb, 5 stalks
Orange, zest and juice, 1
Chia seeds, 2 TBS
Roughly chop the rhubarb into small pieces and place it in a pan with the orange zest & juice and maple syrup.
Place on a low heat until the rhubarb releases its liquid and it starts to break down slightly and get unctuous and soft.
Add the chia seeds and stir well, continue to cook until it thickens slightly.
Leave it to cool and refrigerate. Lasts up to two weeks.
