Thanks to my May Paleo Pen Pal Amy (check out her blog), I had the pleasure of rediscovering rhubarb this month! I have such fond memories of sweet rhubarb treats as a child but haven't worked with it myself in years. Amy recently found some at her local farmer's market and sent it my way along with some local herbal salt which was such an interesting find!
Here's what I made...
Paleo Strawberry Rhubarb Gelatin Jam
You'll see that my recipe isn't a traditional "jam," but the result is quite similar and features gut healing gelatin. I was inspired by this recipe which uses 3 cups of regular sugar and a package of Jello. We enjoyed this delicious treat for breakfast over paleo pancakes with whipped cream (you could use traditional dairy cream or coconut cream) but I also have plans to use this with pork chops and to make yogurt parfaits, to name a few. As is my style, this recipe is super quick and simple...
- 1 lb fresh rhubarb, peeled if necessary and roughly chopped
- 1 lb fresh organic strawberries, roughly chopped
- 3 tablespoons maple syrup
- 1 tablespoon gelatin (I like Great Lakes brand)
- 1 tablespoon or so of cold water
- Place rhubarb and strawberries in saucepan and cook over medium heat, stirring frequently
- Continue to stir and cook until the rhubarb breaks down and strawberries begin to soften to create a sauce like consistency
- Mix in maple syrup
- Place gelatin in a small bowl, add cold water and stir until mixed with no lumps
- Add gelatin to pot and cook for another 5 minutes or so to allow gelatin to dissolve
- Pour into glass container(s) and store in the fridge to cool
- This recipe should freeze or can well, but I have not tried it yet
Did you know you can freeze fresh rhubarb to use later? Since I didn't immediately have time to create my recipe when Amy's rhubarb arrived, I froze it to buy myself some time. After some brief research online, I learned that it's best to freeze rhubarb in juice to retain it's color and stave off freezer burn. I had some apple juice on hand which worked perfectly. Once defrosted, I poured off the juice and added the rhubarb directly to my pot. Note that frozen fruit does become soft so you will need to plan to cook with it if frozen.
As I mentioned, Amy also sent me some herbal salt from this sweet farm called Pete & Jen's Backyard Birds and Farmyard. They seem really passionate about their business. The salt I received is Chamomile, Ginger, Orange Zest Salt. I'm curious to know how they make this and how they recommend using it so I sent them a note but haven't heard back yet. I don't mind a little creativity so I'll have fun working with it on my own in the meantime. I wanted to start out easy to get a feel for its taste so I pulverized it with my mortar and pestle and sprinkled it on grass fed butter dipped baked wings - yum!