Deliciousness: Laura's rhubarb jam
I have longed for rhubarb jam for a long time.
Back in the olden days, we went to a lovely cafe (the name of which escapes me right now, but it was Natalia Schamroth's food) for brunch. And every time, without fail, I'd get the toast and jam, and avocado.
The jam was rhubarb & vanilla jam, and it was amazing. So amazing that I'd get the jam every single time.
How happy was I that I'd been given a rough approximation of the recipe when they sold the business and moved on? Very.
I did nothing for several years - getting married, moving, all that kind of stuff got in the way. But on Saturday, I spotted rhubarb bunches. I managed to find a nice-looking bunch, have its niceness verified by someone who'd bought rhubarb before, and buy it. David contributed a find of jam sugar (pectin included), and I got some vanilla beans.
Without boring you with the intimate details of the recipe, I will say that it was very easy, and resulted in delicious jam that is equally as good on ice cream as it is on toast. (Not with peanut butter, that was an unfortunate combo.)
It's also a lovely, sophisticated dusky pink colour, with teensy black flecks from the vanilla bean (and no visible effects from the cinnamon stick).
If you're interested, you can see photos from The Great Rhubarb Jam Experiment here.
Back in the olden days, we went to a lovely cafe (the name of which escapes me right now, but it was Natalia Schamroth's food) for brunch. And every time, without fail, I'd get the toast and jam, and avocado.
The jam was rhubarb & vanilla jam, and it was amazing. So amazing that I'd get the jam every single time.
How happy was I that I'd been given a rough approximation of the recipe when they sold the business and moved on? Very.
I did nothing for several years - getting married, moving, all that kind of stuff got in the way. But on Saturday, I spotted rhubarb bunches. I managed to find a nice-looking bunch, have its niceness verified by someone who'd bought rhubarb before, and buy it. David contributed a find of jam sugar (pectin included), and I got some vanilla beans.
Without boring you with the intimate details of the recipe, I will say that it was very easy, and resulted in delicious jam that is equally as good on ice cream as it is on toast. (Not with peanut butter, that was an unfortunate combo.)
It's also a lovely, sophisticated dusky pink colour, with teensy black flecks from the vanilla bean (and no visible effects from the cinnamon stick).
If you're interested, you can see photos from The Great Rhubarb Jam Experiment here.
Labels: Deliciousness, Food + drink, Laura
