How To Turn Limp Rhubarb Into Tasty Jam – Recipe

Rachel de Thample is 1 of my nutrient heroines. She’s nan writer of six books and people head of the College of Naturopathic Medicine’s earthy cook diploma, and has besides been caput of nutrient for Abel & Cole and commissioning editor of Waitrose Food Illustrated, among truthful overmuch else. She trained pinch nan likes of Marco Pierre White, Heston Blumenthal and Peter Gordon, and now teaches fermentation and gut wellness astatine River Cottage HQ, wherever I trim my ain teeth successful school eco-gastronomy much than 20 years ago. While researching chromatic fermenting recently, I came crossed her look successful River Cottage’s Bees & Honey Handbook, which I’ve adapted present truthful you tin make arsenic overmuch arsenic you for illustration utilizing a assortment of aromatics.

It’s basal to usage earthy chromatic for fermenting, because it is people acidic (low pH) and contains chaotic yeasts, beneficial microbes and progressive enzymes that thief create a patient fermentation situation erstwhile diluted. Pasteurised honey, connected nan different hand, is heat-treated to slow crystallisation, which besides destroys galore of nan people occurring yeasts, beneficial germs and enzymes needed for fermentation.

Honey-fermented rhubarb “jam”

This funky ferment is simply a alternatively blase measurement to bask rhubarb. It’s very versatile successful nan consciousness that it tin beryllium enjoyed successful a saccharine aliases savoury context. Its sweet-and-sour flavour useful good spooned complete yoghurt, porridge aliases pancakes, and it besides goes brilliantly pinch my favourite, cheese: cheddar, goat’s aliases sheep’s food are each cleanable pinch nan sweet-sour syrup and rhubarb chunks.

If, for illustration me, you’re wary of sugar, honey-fermented consequence tin beryllium a awesome replacement to jam. Once soft, nan rhubarb pieces are besides beautiful dispersed connected to sourdough. As De Thample herself explains, “Honey contains prebiotic carbohydrates, which provender nan bully germs successful our gut, arsenic good arsenic antioxidants called flavonoids, which are known to trim inflammation successful nan body. Sugar, connected nan different hand, has an inflammatory effect connected our systems.”

Makes 1 x 500ml jar

250g rhubarb
250g earthy honey
Optional aromatics specified arsenic a thyme sprig, a bay leafage aliases a prima anise

Wash and trim nan rhubarb (compost immoderate greenish leaves), past dice and measurement it – 250g is nan perfect magnitude for a cleanable 500ml jar. Cover nan rhubarb pinch nan aforesaid weight of earthy honey, operation and adhd your chosen optional aromatic. Cover loosely pinch a lid and operation doubly a time for a week (alternatively, tighten nan lid and shake, past untighten again). The rhubarb will soften, leaching juices into nan chromatic and activating fermentation. Once nan jam tastes arsenic you for illustration it (different flavours spike astatine different times done nan fermentation process), seal and shop successful nan fridge for up to 3 months.