Strawberry Rhubarb Balsamic Preserves (Low Sugar)

I've gone back and forth about calling this a jam/preserve or calling it a spreadable fruit.  I decided that because this recipe has some sugar in it that spreadable fruit isn't a true description.  But it has too little sugar to be a jam so it must be a preserve.  Whatever it is, it's damn good.  Like eat out of the  jar good.  Like...crave in the middle of the night good.  I mean it's so good that I baked a loaf of fresh bread just to have something to eat it on.  And do I'd stop feeling like a glutton as I ate it with a spoon.

It's pretty straight forward and easy to make.  I water bath canned mine...but should have skipped that part because everyone I shared it with to taste test ate it all up within a day or so.  One taste tester said that the balance was so right on it that she could see it being used on top of savory dishes (chicken or pork for sure) as well as buttered toast.  And she's right...it really could go either way.  And please don't be scared by the use of the balsamic.  I promise with all my heart that this one is a keeper for sure.  Enjoy!

Funky Rhubarb Fact:
While the stems of the plant are delicious to eat and very nutritious, the leaves are not safe to eat at all.  The leaves are full of oxalate crystals which when eaten break down to release the highly poisonous acid oxalic acid.    Most cases of oxalic acid poisoning are mild and present with nausea, vomiting, burning of the mouth and throat, and muscular twitching. Large amounts may be lethal or, at the very least, cause permanent liver and kidney damage.  But rhubarb leaves are safe to compost!  So don't throw them away, add them to your compost bin and use the compost to help your rhubarb plants grow strong and tall. 

A reader just e-mailed me to tell me that the leaves are very acidic, and great to use as mulch around anything that wants acid, like blueberries.

Blueberry-Juneberry-Rhubarb Jam (low sugar)

I love homemade jams and jellies. I hate the amount of sugar some of the recipes call for! I live with two diabetics and the idea of having something with that much sugar makes me cringe...almost as much as the cost for buying one small jar of the spreadable fruit at the grocery store. We try to stay away from fake sugars here and go for more natural options like stevia so the recipes calling for sugar substitutes don't work for me either. Looks like I have a mission! Especially because my friend Kathy and I bought a brand new All-American Stainless Steal Pressure Canner to use this garden season and we hope to do a wee bit of canning.

So I researched some, played some, thought some and finally just dove in and tried something out. I used a high acid fruit so I didn't add any extra acid like lemon juice or vinegar. I was a little worried about it setting up so I had a couple of friends taste test and everyone has agreed so far that it was perfect. And it's so sweet one even asked me if I was sure it was low sugar! Score one for me. Here is the recipe I made this weekend. More to follow as I make them up this spring. Enjoy!

Strawberry Balsamic Preserves

For my birthday this year my good friend Kathy made me a wonderful dinner, bought me a cool new cheese knife and some schmancy measuring cups and gave me a jar of preserved gold! I can't think of a better summer dessert than fresh strawberries macerated in balsamic vinegar and served as is or over ice cream. We have it quite a bit here and everyone loves it...even the kids.

But Kathy 'kicked it up a notch' and made Strawberry Balsamic Preserves. WOW. What a treat. I've tried it on the classic PB&J, spread on whole wheat toast and even swirled into some Greek Yogurt. Every way has been a treat. I may never go back to plain strawberry preserves again. It just won't be the same.

I asked Kathy if she would share her recipe and she did. She even said I could share it with everyone else. So here it is. Enjoy!

Cranberry Rhubarb Chutney

I posted a similar recipe in June. I had gotten it from a mom at Mom's Night Out and it was to die for good. I figured I'd post it in the height of rhubarb season so people could enjoy it. I didn't get the chance to try it myself until today and I didn't like the recipe as much as I thought I would. I also realized that the other mom must have played with it too...because what I made didn't taste like what she served.

So I played around a bit and finally came up with something really yummy. I took it to our neighborhood swap and it was a huge hit. I served it to my family, my dad and my friend Colleen when they stopped by today and they loved it too. So I think we have a winner. Enjoy!

Yes, I am a Rhubarb Addict

I love rhubarb and this year I have been blessed to receive lots of rhubarb, both from our veggie CSA and from my neighbor who has 3 plants that all stem from the same plant that is about 80 years old! I am a lucky girl!

So this weekend I processed 39 cups of rhubarb! 33 are stashed in my deep freeze and the other 6 I made into the delicious sauce I have below. It was great on it's own, mixed with yogurt and granola for a parfait and even better on vanilla ice cream. I hope you like it and gobble it up as much as we did. Enjoy!

Balsamic Rhubarb Sauce

6 cups chopped rhubarb

3/4 cup sugar

1/4 cup balsamic vinegar

Place all ingredients in a medium sauce pan and cook over medium low heat until mixture is bubbly and has reduced to a nice saucy consistency. Should take about 20 minutes.

Store in sealed container in fridge for up to a week (if it lasts the long) or can as you would normally can sauce or preserves.

Red Wine Cranberry Rhubarb Chutney

This has to be one of the best things I've ever tasted. Last summer about this time my friend Mandy brought this to Mom's Night Out and I about died from Culinary Heaven. She played with the basic recipe (which is what I have posted) to add in some extra rhubarb and a little less onion I think. But whatever way you prepare this, if you're a rhubarb lover like I am you will not be disappointed. Enjoy!