Rhubarb and Vanilla
Two weeks ago, I saw some large bright red stalks of rhubarb at Whole Foods. I bought some on impulse but I had no idea what I was going to do with them. They sat in the fridge for a week before I decided to use them. I didn’t want to make a pie crust. I was thinking strawberry or raspberry rhubarb jam but I didn’t have any of those. What I do have, is a lot of vanilla beans.
Quick Vanilla Rhubarb Jam
3 – 4 cups chopped rhubarb
3/4 – 1 cup sugar
1 vanilla bean
1 cup of water
Cut up the rhubarb into one inch pieces. Split the vanilla bean, no scraping needed. Simmer everything together on medium high till you get the desired thickness. 20mins gave me a somewhat thin jam, light and tart with the vanilla adding a warm sweet undertone. You can add less water or simmer longer to get a thicker result.
Reusing a jelly jar, bottled with the vanilla bean. Made about a jar and a half’s worth.
On top of goat yogurt, the vanilla specks are pretty. Also tasty on oatmeal.