Tuesday, July 4, 2017

Rhubarb Onion Jam


Humble rhubarb and onion are a surprisingly delicious combination of flavours. The addition of thyme is really nice but can be omitted. Once cooled, serve a little dollop of this jam on a cracker, or try it served warm with pork tenderloin.
(Yields 1 1/2 cups cooked jam)

  • 2 cups chopped rhubarb
  • 1 large sweet onion, sliced
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/2 teaspoon fresh ground salt
  • 1/2 teaspoon fresh ground pepper
  • 1 sprig fresh thyme
  1. Chop rhubarb and slice onions.
  2. Add olive oil to a non stick pan. Once hot add the onions.
  3. Cook until the onions begin to get soft. Turn down heat and continue to saute until golden brown. About 5-8 minutes.
  4. Add chopped rhubarb and water. Allow to cook down until the mixture is soft. About 5 minutes.
  5. Add balsamic vinegar, brown sugar, salt, pepper and thyme. Cook over low for another 5-8 minutes, until your jam is cooked down but still has some chunks. Remove sprig of thyme. 
  6. Allow to cool or serve warm. Keeps well in refrigerator for about 5-7 days. 

10 comments:

  1. What an interesting way to use rhubarb, but it sounds like it is bursting with flavor!

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  2. This is an unusual combination. It would be good for party crackers or as a chutney with a dinner roast. Thanks for this new recipe!

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  3. I've never tasted rhubarb and I wonder if I've even seen it at the grocery store! If I find it, I will try this! Maybe a whole food place will have it. Or maybe it's common in Texas and I've been blind! It does sound delicious!

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  4. Oh Kathy - this sounds divine! I've made rhubarb relish but this jam is a must make! I might make this today while my rhubarb is still going strong in the garden. Thanks for sharing this recipe.

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  5. I will have to try this for sure! Thank you!

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  6. Rhubarb is ubiquitous here, with people using it as fill on the outside of fences in back alleys. I just drive down, see what I like, knock on a door and ask if I can buy some? Usually I'm told take all you want! If that's not possible, I buy it frozen in the freezer sections all year 'round. Rhubarb is one of the best 'freezers'. No deterioration in taste or texture I can discern. I also use it to make chutney, with East Indian spicing.

    Thanks Kathy. You reminded me to scout some out.

    Sharon

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  7. In the picture of the ingredients I see something that looks like mustard, is it? and does it go in the jam?

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    1. That is the oil. I can see why it may look like mustard:)

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  8. If you can it can you keep it room temp for a year? Or does it have to be refrigerated and used sooner?

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    1. If you fill the hot jars with hot jam and process them in a water bath, I don't see any reason why you could not store the sealed jars at room temperature. As with any jam, the color and flavor can change slightly, but it's still good.

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