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I didn’t know about Rhubarb until I moved to Australia as it’s not popular in Japan. I’d never seen it in supermarkets or vegetables shops. The first time I saw rhubarb I didn’t know how to use it so I asked some of my chef friends about good dishes and how to cook it. I first tried it in a Rhubarb Jam on pancakes. It was so good. Melted butter on hot pancakes topped with rhubarb jam and maple syrup. The sourness of the rhubarb jam and the salted butter blending with the sweet maple syrup just went together so well in my mouth. Safe to say I liked it.
Rhubarb has lot of nutritional value; vitamins, niacin, folate, sodium, calcium, protein, etc.
Rhubarb has a detoxing effect and helps with constipation, controlling cholesterol, stress relief, strengthening the immune system, and is good for the eyes etc. Rhubarb is good for sweet and savory dishes. Jams, pies, muffins, salsa, salad, as a vegetable with meat are just a few. However, do not eat rhubarb leaves as they contain a lot of oxalic acid. Oxalic acid in your body combines with calcium and can cause stones or aggravate any gout you may have.
Strawberries were cheap one day and I had some rhubarb in my fridge so I made some jam to go on toast, put on yoghurt or put in a breakfast smoothie etc.
After cutting the rhubarb and strawberries, and add sugar, leave it sit for a day if possible to bring the moisture out of the strawberries.
When putting the jam into your jars the jam should be hot so as to kill as much bacteria as possible. For the same reason after putting on the lids of the jars, turn the jars over and let them cool upside down. Make sure the lids are on tight and the pressure of the hot jam will stop any air coming in and reduce the chance of bacteria entering
Be sure to sterilize your jars and lids using boiling water to any kill bacteria and then let them air dry, do not use a towel, before you use them.
I’ve found that 103℃ to 105℃ is the best for jam if reach when you are cooking so it’s not too runny nor not too hard.

本日はイチゴがバーゲンでしたので、家にあるルバーブとジャムを作ろうと思い、イチゴを購入しました。ルバーブってまだ日本ではあまり知られてないと思います。食べたことがない、見たことがない、聞いたことがないという方たちが多いと思います。私もオーストラリアに来るまで全く知りませんでした。こっちのシェフの友人にどうやって扱うのか、どうやって食べるのかを聞いて実践しました。
最初に食べたのはルバーブのみのジャムを作って、ホットケーキを焼いてバターとメープルシロップの上にルバーブのジャムを載せて食べたのです。ルバーブの酸味とメープルシロップの甘さとバターの濃厚を楽しみました。それからはルバーブのファンなのです。
日本では長野県と北海道と主に栽培されていますね〜。両方とも寒い場所ですね、なのでルバーブは寒冷地で栽培されるのですね。ルバーブは栄養豊かな野菜ですが、ルバーブの葉の部分はシュウ酸が大量に含まれていますので、食べないでください。
ルバーブはスイーツ、料理に両方使えるのです。リンゴと一緒にパイを作ったり、マフィンに入れたり、ジャムも美味しいです。
実はお肉や魚にも合います。ルバーブの酸味を生かしてお肉に合わせてりしてもいいですね〜。
今回は手頃にジャムを作りました。苺だけのジャムもいいのですがルバーブを合わせることでイチゴの酸味と甘味、ルバーブの酸味とほんのり苦味が砂糖と一緒になり、トーストに塗ったり、スコーンに添えたり、ヨーグルトの上に載せたりと色々と楽しめます。
もし、お店で見かけたら一度試してはいかがでしょうか？

Rhubarb and strawberry Jam

Print Recipe Pin Recipe

Prep Time 1 20

Cook Time 40

Course Jam

Servings 3 Jars

Equipment

Thermometer

Ingredients

550 g Rhubarb
450 g Strawberry
600 g Raw sugar
1 each Lemon

Instructions

Wash rhubarb and strawberries.
Weight 600g of raw sugar.
Cut rhubarb 1.5cm width. Use only the stalks. (If rhubarb has leaves, remove leaves and do not use them.)
Hull the rest of strawberries and cut them in half.
Cut and squeeze the lemon.
Put all the rhubarb and strawberries into a bowl.
Add the sugar.
Add the lemon juice then cover with plastic and leave a day.
Next day, sterilize your jars and lids with boiling water then remove them and let them dry. (do not use towel to dry them.)
Add the all ingredients into a pot.
Over a high heat cook the jam until boiling.
Once the jam is boiling carefully remove the scum.
After removing the scum, reduce the heat to low.
Cook the jam until it reaches 103℃. (Use a cooking thermometer.)
Add the jam into your jars while its still hot.
Put the lids on and turn over your jars and let them cool upside down.
Once cool you can put the jam into your fridge.
You can keep them for 2 months.

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