The rhubarb in our yard is growing like a weed-finally!
Summertime is here, with hot days and somewhat cool nights, the weather that this weird celery looking plant loves.
I remember as a little kid trying to eat it by dipping pieces in a little bag of sugar-it's so sweet/tart that way- the original "sweetart"!
Rhubarb is actually a vegetable plant, but is mainly used in dessert or sweet things so it is generally thought of as a fruit. Ancient medicine used this plant for its laxative benefits?! Another name for Rhubarb is "Pie Plant" for its most used form-Rhubarb Pie.
I chose to make this super simple Rhubarb Pineapple jam. I even "canned" the jam so that it has a pantry shelf life, but this could easily be made and frozen or refrigerated.
Believe it or not it uses a box of Jello as the thickening agent and that is also what gives this jam its vibrant color.
I think it gives this jam a fruit punch flavor that goes so well with the tartness of the rhubarb and pineapple. It is so good paired with something creamy, like I have pictured. That's a buttery, flaky croissant, spread with a Greek yogurt cream cheese and then slathered with the jam.
It was soo good! I wouldn't be surprised if I wasn't making joyful sounds while I was eating it!
I love how simple it is to make and if you chose to can the jars just follow the jar makers basic instruction or canning instructions for jam here.
10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 oz. or two-3 oz.) package strawberry or cherry flavored gelatin
- Place the rhubarb, pineapple and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 18-20 minutes.
- Stir in gelatin until completely blended and cook for another 2-3 minutes. Remove from heat.
- Ladle into sterile glass jars to can per instructions or plastic containers to refrigerate or freeze.
- These freeze beautifully for a year, once thawed they last about a month in the frig(if it takes that long to eat it!). Of course if you choose to can these they would have a pantry shelf life of 1-2 years. Mine don't last that long because I give them away as gifts and we really enjoy eating it on toast, bagels, in smoothies and over ice cream.
This recipe is adapted from Rhubarb-Central.com
This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish