I have a lot of memories of my grandma preparing rhubarb jam. It wasn’t like the one that you put on bread but more like a dessert on its own. We used to have it as a snack, eaten with a spoon but no bread.
It doesn’t contain much sugar like a regular jam. But even if I avoid sweetening my food I added honey, to reduce the sourness of the rhubarb. Sugar or date syrup or any other sweetener will be suitable too.
Eat it freshly made, almost lukewarm, to get the best out of it! You can keep it for a couple of days in the fridge though. If you want to preserve it longer, you will need to add sugar.
I love the yummy combination of this still slightly warm puree and the freshness of the yogurt. Put some crunchy granola on top and you have it all!
Oh! My grandma didn’t add thyme. But I think it adds interest to the taste. And it’s a very pretty topping too!
Rhubarb&Thyme Easy Jam with Yogurt & Granola
- 200 g rhubarb, cut in chunks
- 30 g water
- 1 tbsp honey
- 200 g (soy) yogurt
- 3 tbsp granola
- Blend the rhubarb and some thyme leaves with a little water into puree and put it in a saucepan over medium heat. Add a tbsp of honey and let it simmer for about 5 minutes or until you reach a jam consistency. Let it cool for about 10 minutes or more.
- In a glass add layers of jam, yogurt, and granola. On the top layer put granola and some thyme leaves. Serve and enjoy!