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Rabarbarasulta (rhubarb jam): recipe illustration
Sauces & basics

Rabarbarasulta (rhubarb jam)

A tart and sweet jam made with rhubarb, very popular in the islands, especially with skonsur. Its bright pink colour and slightly sour taste make it an essential accompaniment for afternoon snacks.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

430 kcal per serving

Protein
1.3 g
Carbohydrates
102.5 g
of which sugars
102.4 g
Fat
0.4 g
of which saturated fat
0.1 g
Fiber
4.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the rhubarb stalks, trim the ends and cut them into pieces about 1 cm long.
  2. Put the rhubarb in a large saucepan with the sugar, the lemon juice and zest, then leave to macerate for 30 minutes.
  3. Add the water and bring to the boil over medium heat, stirring regularly.
  4. Lower the heat and let it simmer for 25 to 30 minutes, until the rhubarb breaks down and the jam thickens.
  5. Check the texture: a drop placed on a cold plate should set slightly.
  6. Pour into sterilised jars while still hot, seal and let cool.

Variations and tips

With strawberries. Add 250 g of chopped strawberries towards the end of cooking for a fruitier jam.

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Original Ecomely recipe.