I first heard (actually read) about rhubarb a couple of years ago. The majority of my favorite food blogs had at least one rhubarb recipe. Rhubarb is not an ingredient that you can find easily in Greece, so even though I was aware of its existence I had never tasted it before. The first time I actually bought and used it was last year, when I lived in the UK. I made a simple rhubarb crumble, but the result was a little disappointing. I guess the amount of sugar I used was not enough and the outcome was not so tasty.
Rhubarb is a vegetable, but is usually treated as fruit. Despite its tartness, it is mainly used in sweet pies, sauces, jam and crumbles. If you have never tried it, do not even think to eat it raw and without sugar. Its extremely sour and tart flavor will literally make you cry. Cooking or stewing rhubarb with sugar is necessary to balance the tartness and transform its crisp texture into a soft, bright, lemony, pink puree.
Rhubarb is quite popular in Germany too. During sping and summer months, you can find these beautiful, juicy, pink stems in all the local farmers’ markets. I couldn’t resist and gave rhubarb another chance. This time, I used the right amount of sugar and a touch of vanilla. The result was an amazing and super easy rhubarb jam.
Rhubarb season is quite short, so this jam will help you keep rhubarb a little bit longer. I usually drizzle it over my yogurt or ice cream. Recently I tried it on top of this super easy and simple Mascarpone mouse.
If you like an easy and airy summer dessert, give this mousse a try!
- 500 g rhubarb, washed
- 450 g jam sugar
- 2 vanilla pods halved lengthwise
- ½ lemon, juiced
- Preheat the oven to 180ºC
- Wash the rhubarb and cut the stacks into 1cm lengths.
- Mix together all ingredients in a medium baking tin.
- Cover with foil and bake for 35-40 minutes. Let cool to room temperature and remove the vanilla pods.
- Mash the rhubarb with a fork or a potato masher to make a soft puree.
- Transfer the mixture to sterilised jars, cover and leave to cool before sealing.
- Store in the fridge for up to 2-3 weeks, or in the freezer for longer storage.
- Spread it over toasted bread, ice-cream or over an airy mousse (See note) **
- 350 g mascarpone
- 80 g powder sugar
- 1 tsp vanilla exctract
- 100 g whipped cream
- In a large bowl combine mascarpone, sugar, and vanilla and whisk smoothly until just combined (be careful not to overmix)
- Divide the mixture into bowls and allow to cool in the fridge for an hour.
- Spread 2 Tbs. of the rhubarb jam (or any other jam of your choice) gently over the mousse and serve immediately.