The end of my rhubarb binge. The jam is fast disappearing and nearly everyone had seconds of the pie at brunch. I had saved 400 grams of my stock of stalks to make this. A cake that had been raved about by our friends in London. I wasn’t sure what to expect, but what came out was a deliciously spicy coffee cake with a sweet-sour layer of juicy crunch on top.
In university, my roommates and I threw a Mexican-themed Canada Day party. Everyone left drunk on coronas and we ate burgers topped with salsa and guacamole. There was a pinata and renamed themselves with Spanish names written on name tags (I was Mercedes).
This morning, I hosted a rhubarb brunch. The strongest things drunk was coffee and everyone brought a baby. We ate strawberry-rhubarb pie, vanilla yoghurt with a apple-rhubarb compote and fresh breads topped with Quark cheese and the best rhubarb jam I’ve ever eaten. And I made all of the rhubarb-laden foods in my own little kitchen.
Times have changed and that’s not a complaint.
Rhubarb Jam
- 2 cups of chopped up rhubarb
- 1 cup orange juice
- 1.5 cups sugar
- Handful of walnuts, roughly chopped
Pour your orange juice and sugar over the rhubarb and let it sit overnight. Cook at low temperature for 90 minutes. Stir in your chopped up walnuts. Chill. Enjoy.
I made this jam today, modified from a recipe I found on this random website that described it’s original as “at least 50 years old”. Time-tested works for me, but I changed the whole oranges to orange juice and scaled it back to make one big jar instead of enough for a village.
It is ohmygodsogood.
