Ahh rhubarb! Vegetables don't usually trigger track stopping nostalgic reminiscence for me, but these babies are an exception. I love when I find it at the grocery store, it will always remind me of my Dad and his stories of eating it straight out in his backyard as a kid (which strangely feels like a little hug in the middle of the produce isle).
But, like most of us, when I saw rhubarb as a kid it was often covered in sugar, mixed with strawberries and surrounded by pie dough. And though, this form of the vegetable is delicious, it sort of strips away how nutritious it is for us.
Rhubarb is, in fact, highly nutritious and has a host of health benefits ranging from assisting with digestive regularity to supporting a glowing, youthful complexion.
It has a relatively short growing season so it can be difficult to find at the grocery store. If you are lucky enough to find it, stock up! It can keep in the freezer for up to six months.
Instead of making a pie, I opted for stewed rhubarb, which really is just a less sweet rhubarb jam.
6 Cups Fresh Rhubarb chopped (frozen would be fine too)
1/4 Cup Honey (or sweetener of your choice. If using a dry sweetener, add two tsp of water)
1/2 Tsp Cinnamon (optional but oh so good)
In a medium sauce pot, add the rhubarb, honey and cinnamon and simmer on medium heat.
Once the rhubarb starts to break down, stir more frequently until all the larger pieces are broken down and the desired jam texture is achieved.
Remove from heat and set in a glass jar or container and store in the fridge for future use.
Simple Simple Simple.
This stuff is good straight out of the jar, or you can use it as jam on toast or bagels, top your favorite bowl of oats or granola with it, or put it on some homemade pancakes on a Sunday morning. This jam can do no wrong.