Ricky and Lucy. Gracie and George. Tom and Jerry. Felix and Oscar. Sonny and Cher. Donny and Marie.
Unlikely pairs that make magic together. (Ok, maybe they weren't all magic, but they were all entertaining).
Rhubarb and grapefruit may seem like an odd couple, too, but they are delicious together. The rhubarb is tart right off the bat, hitting immediately with an intense burst of flavor. The grapefruit hangs back and as soon as the rhubarb begins to retreat, it comes on with its bitter flavor. Of course it is all mellowed by the sugar in the jam, but the combination is excellent.
I like it spread on toast or swirled into yogurt. The rhubarb flavor isn't super assertive so it didn't stand up to the peanut butter in a sandwich.
Now Gabe is feeding me more names. Abbott and Costello. Mary Matlin and James Carville. Padma Lakshmi and Salman Rushdie. . .
2009: Rhubarb-Thyme Compote
2010: Rhubarb-Mint Popsicles
2011: Rhurbarb-Apple Turnovers
Rhubarb-Grapefruit Jam
Makes about 4 cups of jam
10 minutes preparation time
about 30 minutes cookig time
I use about 4 tablespoons of grapefruit juice for each cup of finished jam. It may seem like a lot, but the grapefruit flavor mellows over time.
8 cups diced rhubarb (about a pound and a half)
3 cups sugar
1/2 cup fresh grapefruit juice (from about 1 grapefruit)
Mix the rhubarb and sugar in a medium-sized sauce pan. Cover the pot and cook over medium-low heat until the rhubarb begins to release its juices, about five minutes. Remove the lid and cook the jam until the rhubarb is meltingly soft and has thickened, about 25 minutes. Stir in the grapefruit juice.
Pour the jam into airtight jars for short-term storage or can them if you want to keep them longer. (For some links about canning see this post).
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