tag:blogger.com,1999:blog-9006717863954067428.post7260476344134637826..comments2023-10-14T06:27:18.536-07:00Comments on Foodies Without Borders: more RHUBARB!mashenka@dchttp://www.blogger.com/profile/08480016471351240346noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-9006717863954067428.post-10070261030046448902007-06-20T11:30:00.000-07:002007-06-20T11:30:00.000-07:00Mari, a rhubarb obsession like that requires spend...Mari, a rhubarb obsession like that requires spending June in Maine. <BR/><BR/>(For the record, May is also a mighty fine month if you discover as I did, the obssessive power of fiddleheads -- by far my favorite new sophisticated vegetable to play with.)<BR/><BR/>So -- I think you are on to something with the roasting. I am purist when it comes to my jams, so pectin and starches are out completely. If I can taste them in my pies, I can certainly taste them in jams, which, if they are going to be good should be light and elegant. I actually don't appreciate the food word "jammy" unless its describing a glass of wine.... sigh... wine...<BR/><BR/>Rhubarb jam requires sauteeing the rhubarb as it is; roasting would concentrate the sugars but help keep form and allow me to cut down on the amount of sugar added -- giving that natural taste. <BR/><BR/>I will give it a shot as soon as I finish moving. I froze (another great thing about rhubarb) enough for another batch.Eli Stefanskihttps://www.blogger.com/profile/18407613066783767800noreply@blogger.com