Rhubarb jam (vegan + sugar free)
You need this: (for two large jars of jam)
- 750 grams of fresh organic rhubarb, washed and dried
- a level teaspoon of Greensweet Sweet intense or 2 tablespoons of Greensweet Extra Sweet.
- 2 grams of agar powder
- optional: 5 drops of Greensweet liquid stevia Caramel or Vanilla (optional, recommended for extra flavor)
This is how you make it:
Cut the rhubarb into pieces of about 3 cm. Put the pieces together with the sugar (s) in a pan and fill the pan with a little water; not completely full. Place the pan with the lid on medium heat. As soon as the mass starts to bubble, turn the heat to low and let the rhubarb boil until soft. Keep checking for a while. This takes an average of 45 minutes.
When the rhubarb is buttery soft, remove the pan from the heat. Is there still quite a lot of water on it? Then drain a little bit, but leave a little bit of water in the pan. Immediately add the agar-agar and mash everything with the hand blender until smooth. Pour into two glass, well-seal jars and allow to cool further. Then store in the refrigerator.
Recipe and photography: Monique van der Vloed