Since I met rhubarb Back in 2010, I fell in love with the plant. At least once a year I need to eat this jelly/compote rhubarb e citrus. Fruits add a very special touch to the preparation.
To plant (Rheum rhubarb L.) belongs to the genus Rheum from the Polygonaceae family (like buckwheat). The rhizomes are used for medicinal purposes (laxative, mainly) and the stalks as a source of food. However, the leaves are poisonous due to the presence of oxalic acid. There are also stalks, but in smaller quantities.
It’s true that there was already an old post on the website talking about it (read this one), but an update never hurts. And this time to add a very special video recipe! It included the participation of the people from Fotografando à Mesa, Isa and Felipe.
I also participated in a video on their channel, we made Pão Braçado. Don’t forget to stop by and give that like e subscribe to the channel from Isa and Felipe, huh? 🙂
The original recipe is from dear Three from Mixirica. I’ve made it several times, always changing the fruits. But always adding tangerine/spicy is totally necessary. The raw flavor of rhubarb is tart/sharp, but not quite lemony-tart.
Cooked and with all the ingredients, it continues with its acidity, but more contained. It needs the sugar to calm it down and blend all the flavors.
If you have the chance and can try it, I support this cause! What did you think of the collab, did you like it? I hope so, I really liked it! I want to do more! Who do you suggest next?
Don’t forget to like the video and subscribe to the channel, you know how it is. It really helps a lot!
Rhubarb Jam with Citrus
Makes: 400 g
- 500 g rhubarb (sanitized)
- 02 units tangerine
- 01 Persian lime
- 250 g refined sugar (or crystal)
- 15 mL vanilla extract (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Cut the rhubarb into uniform pieces. If it is very fibrous, you can remove the most superficial layer. The ends can be discarded as they will be dry.
- Remove the zest from the fruit skin. The juice will also be used, the total volume of tangerines. Only half of the lime.
- In a pan, combine all the ingredients. I add half of the refined sugar now and the rest little by little during cooking. Generally, it is 50% of the weight of the rhubarb.
- Cook over medium heat, stirring occasionally. It takes about 15-20 minutes.
- It can be consumed hot or cold. It can be used as a sauce for ice cream, pie filling or to eat with bread.
- Rhubarb: as far as I know, only Santa Luzia (market in São Paulo) sells the product. After all, it is produced exclusively by Sítio Nossa Toca in the interior of São Paulo for Santa, as SAC informed me. The price varies between R$30-50/kg.
