recipe ideas for unset rhubard jam?

sparkychris

Hello team!

Hate throwing food away and have recently been gifted some rhubard which I tried and failed to make into jam.

So I now have four jars of what can best be described as rhubarb puree....

As I am no chef/baker it would be great if anyone had some simple recipe ideas as to how I can use this up.... Has got to be mse as I have already spent 20 quid on a new saucepan and I don't want to spend a fortune on ingredients to use up some free rhubarb!

I have all the usual things, likelike flour, etc in my larder though....

Thank you, team...

Sorry about the spelling mistakes, etc!

love_lifer

i don't think you can set it now, but you could use it as a crumble base or a puree with ice cream etc? also, next time make sure you give it a good long boil and ad bits of apple to ensure it sets

missbiggles1

Stir it into rice pudding or ice cream.

[Deleted User]

Hi,

try making a kinda chutney, chop an onion and fry gently, add a chopped apple, add the jam and some raisins/sultanas, spices to taste, and reduce. Could add some red wine/cider vinegar if needed.

carriebradshaw

I love rhubarb puree swirled into plain yoghurt for breakfast

kippers

Hi, if your jam isnt set properly, you can put it back into a pan and boil it again, adding some lemon juice (which is high in pectin) and re boil. See Delia's tip number 10 here: http://www.deliaonline.com/how-to-cook/preserves/ten-steps-to-jam-making.html

mum2one

rhubarb crumble, rhubarb pie, xx

[Deleted User]

rename it 'coulis' and use swirled in yoghurt,rice pud,ice cream,in porridge ,drizzled over an apple pie.I would definitely use it up and not bin it at all.

*zippy*

This cake is lovely

http://www.bbcgoodfood.com/recipes/10500/rhubarb-and-custard-cake

I would try to reset it first though

ChristopheB

Rhubarb is great with savory food too. Pan fry some mackerel for 2 minutes each sidè. Remove from pan add your jam, some ginger, vinegar, simmer to reduce and plate up.. serve with green beens. Would would work with duck too.

meritaten

I was going to suggest reboiling it with some lemon juice. I inadvertently made rhubard jam the other day. I cooked some rhubarb with sugar to make a tart. the result was a load of 'juice' which I strained off and boiled up - intending to thicken it slightly and re-incorporate it with the rhubarb. unfortunately (or fortunately), I must have boiled it too long as the result has 'set' and I now have a big jar of rhubarb jam! (and I didn't even add any lemon juice!)