Rhubarb and Strawberry Jam

by May 23, 2008

Long, chubby stalks of red…celery? It’s rhubarb! Available in spring and summer from our farmer friends, it looks tempting, but what do you do with it? Use low-glycemic agave nectar and some fresh strawberries to balance rhubarb’s natural tartness and make a simple jam that you can use on top of yogurt at breakfast, shortcakes or ice cream for dessert, or add a little spice and serve with grilled pork tenderloin for dinner.

Rhubarb & Strawberry Jam
makes about 2 cups

5 stalks rhubarb (about 1 pound), each stalk sliced in half long ways, then chopped into thin pieces
1 small basket organic strawberries, hulls removed, then sliced in quarters (about 12 – 15 small strawberries)
2/3 cup agave nectar

1. Place rhubarb, strawberries and agave nectar in medium saucepan and place over medium heat. Bring to boil, lower heat to simmer and cook for about 10 minutes, stirring occasionally until the fruit starts to cook down. Done!

2. Cool then store in the refrigerator. Enjoy during the next couple weeks.

Amy’s Kitchen Coach Tips

  • Strawberries are optional, if you don’t have them, go with 100% rhubarb. You may want to add a little more agave nectar, but let your personal taste be the guide. Especially if you are serving the jam with shortcakes or ice cream, you may enjoy it on the tart side. To completely gild the lily, add a dollop of whipped crème fraîche.
  • Spice up the jam while you are cooking it by adding a few cumin seeds, black peppercorns, or a star anise and you have a nice accompaniment for pork or chicken. Place the spices in a bit of cheesecloth tied with kitchen string so you can remove them easily after cooking.


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