I have to be honest. Rhubarb is not a vegetable (even though it’s treated as a fruit) I am familiar cooking with.  So, when I received a large bunch of it in my weekly CSA basket, I put it in my refrigerator and conveniently ignored it until I had to use it.

That’s when I went online and started looking for recipes, most of which were rhubarb pies, crisps and cakes.  I didn’t want to make a dessert with it.  Instead, I made jam…a sugar free jam.  Here’s my recipe…

Sugar Free Rhubarb Jam
This jam is delicious with just about anything:  mixed into a yogurt parfait or oatmeal, spread on your favorite bread or biscuit or even just plain with nuts mixed in.  I personally love it with one of my favorite bread recipes – the gluten free Pecan Raisin Bread from The Gluten Free Almond Flour Cookbook by Elana Amsterdam. 

Have you got a rhubarb recipe or serving suggestions to share? Please do.  I’d love to expand my rhubarb repertoire, and I’m sure others would, too.

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