Combining local products to create a little delight, that's what inspired my latest recipe. Indeed, you can prepare this jam simply and quickly.
By Julie Demers, from the blog www.montripauquebec.com
September 15, 2021
Ingredients:
- Fresh or frozen strawberries
- Rhubarb stalks
- Maple syrup
- Sugar or brown sugar to adjust taste.
Method:
- Peel the rhubarb stalks to remove the most fibrous parts.
- Cut the stalks into cubes and place them with the strawberries and maple syrup in a deep saucepan.
- Bring slowly to a boil. **Be careful not to bring the mixture to too high a temperature, as sugar tends to burn quickly.
- Stir occasionally, monitoring the mixture.
- Cook long enough for the water from the ingredients to evaporate. You will notice that the bubbles change during cooking depending on the sugar concentration. The cooking time will depend on the quantity of ingredients used.
From time to time, use a small spoon to check the consistency and taste, adding sugar if needed.
Once cooked, let cool slightly and jar in glass jars.
Did you know…
Rhubarb, which we see in most of our gardens in Quebec, is 3000 years old?
Indeed, the cultivars of this vegetable are said to have been imported from China. In Quebec, we mostly cultivate rhubarb with red petioles (stalks), while in Europe it will be more often those with green petioles. It is important to know that only the stalk and not the leaves are used for cooking.
So, when you see these colorful stalks at a greengrocer, dare to try it!