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Jam
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By Abra Berens
Published 2023
Because rhubarb collapses so much when cooked, I usually assume a 2:1 ratio of rhubarb to sugar when making jam. Combine the cut rhubarb, sugar, and a pinch of salt in a heavy-bottomed, nonreactive pan and stew until the mixture reaches 220°F [105°C].
- Use anywhere you would use cooked rhubarb—to fill cream puffs, to make an upside-down cake, or to top a sweeter cake such as angel food, brown butter pound cake, or cornbread.
- Thin ½ cup [115 g] of rhubarb jam with ½ cup [120 ml] of water and use to glaze a roast chicken.
- Serve alongside richer cuts of meat such as roast lamb, pork chops, or chicken liver mousse.
- Pair with cheese on a cheese board or for a cheese course.
- Mix 50:50 with whole-grain mustard to use on sandwiches or alongside charcuterie.