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Rhubarb jam
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Transform tangy rhubarb stems into delicious dishes like crumbles, cakes, and compotes, perfect for a FODMAP-friendly diet.
Ingredients:
  • 500g trimmed rhubarb, washed, coarsely chopped
  • 500g caster sugar
  • 60ml (1/4 cup) fresh lemon juice
  • 4.40 gm vanilla essence
Instructions:
  • In a large glass bowl, mix together the rhubarb, sugar, lemon juice, and vanilla. Cover and let sit overnight for the flavors to meld.
  • Pour the rhubarb mixture into a large saucepan and heat over medium-high heat until it boils. Use a large metal spoon to remove any froth that forms on the surface. Stir continuously for 25-30 minutes until the jam thickens to your desired consistency.
  • Transfer the warm jam mixture into sterilized jars. Seal tightly, flip them over for 2 minutes, then place them right side up to cool.

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