Rhubarb is super healthy and this could be an even better alternative than having other jams on the table for breakfast in the mornings.
Rhubarb contains vital phytonutrients such as dietary fiber, polyphenolic antioxidants, minerals, and vitamins. The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. It contains a high amount of Calcium, Vitamin K & Lutein as well.
The stalks also contain small amounts of poly-phenolic flavonoid compounds like β-carotene, zeaxanthin, and lutein. These compounds convert to vitamin A inside the body and deliver same protective effects of vitamin A on the body. Vitamin A is a powerful natural antioxidant and is required by the body for maintaining the integrity of skin and mucus membranes.
Here’s a simple recipe for Rhubarb jam that I learned in Australia, during our holidays there, 2 months ago. Enjoy!
2KGs cups sugar
1 1/2 cups water
1. Sterilize the jars for canning by boiling them and their lids.
2. Cut the leaves off, cut the rhubarb into thin bits, depending on how thick they are. If it is very thick then around 5 mm thick bits but otherwise up to 1cm. Do not discard the white part because it is the sweetest.
3. Put the rhubarb in a large pan in layers with the sugar and let rest over night. This will extract a lot of juice from the rhubarb.
4. Pour the contents of the bowl into a large pot and bring it up to low- medium heat. Continue to cook, stirring the jam constantly. You only need to bring the heat up a little bit and stir it a good deal to preventing any burns, 10 -30 min on low or medium should do it.The jam should never boil as the sugar may overheat and the delicate flavour may be lost.
5. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The rhubarb jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over low heat till it set.
Remember, one cup of rhubarb supplies 105 mg of calcium, which is about 10 percent of the 1,000 mg of calcium average adults need in their daily diet. A 1-cup serving of rhubarb contains 207 mcg of lutein. One cup of rhubarb supplies 35.7 mcg of vitamin K.. so start adding Rhubarb to your diet for a healthier start to the day!