by Chef Dan Barber of
Blue Hill – New York, NY
Adapted by StarChefs.com
Yield: Yield: 1½-2 quarts
Ingredients:
- 1100 grams rhubarb
- 550 grams sugar
- 25 grams lemon juice
Method:
Rinse rhubarb in cold water and cut into ½-inch lengths. In large
mixing bowl combine rhubarb with sugar and lemon juice, cover
with parchment paper, and rest overnight. The next day, strain,
reserving the liquid. Cook the liquid in a non-reactive pan to
119-120°C, then add the rhubarb and cook for about 10 to 15 minutes,
stirring frequently until it reaches jam consistency. Fill in
hot, sterilized jars.
