My oh My! Food orgasm, big time! This jam is so perfect that I am totally out of words (I am even having a hard time writing right now because my focus is on the firework in my mouth). This is a must try! Like, RIGHT NOW…(I am not kidding, if you are cooking today, this is the dish you want to make!!). The combination of the sharp and tart rhubarb, the sweet and fruity orange and the freshly cool mint can be summed up in one word. A.M.A.Z.I.N.G!!
You might know by now that I get quite excited about almost everything I make. However, do not let my enthusiasm fool you into believing that I am exaggerating in any way. I am not. I simply love fresh and healthy food that is bursting with energy! That said, this is one of the most delightful food experiences I have had in a long time, and I am still having a hard time grasping how the flavors compliment each other so perfectly. What stand (ehm, stood) before me is nothing but a fabulous food miracle.
How come it is possible to make something so good and luscious in less than 20 minutes? Yeah, you heard me! This is not the kind of jam you spend several hours making (unless you have a garden filled with rhubarb and want to make this recipe times 15. In that case, I suggest you call in some friends to help you peel the rhubarb). Making a couple of jars however, is a quick fix (it doesn´t take that long to peel the rhubarb anyway), and the result is to die for!
Rhubarb is not only a safe sign of spring, it also has a crisp and pleasant smell, mouth-watering flavor and lots of healthy nutrients. The root has been used for medicinal purposes for thousands of years, especially in Chinese, Greek and Roman medicine, and is said to aid against digestive problems, amongst many other illnesses. It is not only the root that is beneficial however. One cup of rhubarb stalks contains 45 % of the recommended daily value of vitamin K, and 16 % of vitamin C. Rhubarb is also a rich source of potassium, calcium and manganese, as well as antioxidants and dietary fibers.
With every bite of this heavenly jam it feels as if I am indulging in something out of this world, when in truth, it is as earthly as it gets. It consists of only natural ingredients with lots of nutrients and groovy plant energy. There is no need for refined sugar or other unnatural sweeteners because the dates are nature`s gift to every sweet tooth out there, and they make the jam just sweet enough. After all, you don´t want the result to end up so sweet that you can´t taste all the magnificent flavors harmonizing perfectly with each other. When adding the mint you want to be a bit careful. I used Moroccan mint, which is quite aromatic, and so for the whole recipe I added only 4 leaves. You should definitely start with this amount, and add more if you want a stronger mint flavor. Personally, I like it when the mint is playing harmonically around with the rhubarb and orange, hinting that it is there, instead of razing dominantly around on my taste buds without any consideration to the rest of the ingredients.
If you are preparing this for more than one person, I would definitely recommend you to at least double (if not triple) the recipe. Otherwise chances are you will end up having to play “rock-paper-scissors” for the last spoonful (fair warning: it might come down to that anyway). While writing this post I managed to finish off the whole jar of jam myself because I simply could not stop! It is totally addictive. Good thing it is also totally healthy!
Makes about 1 ¼ cups (3 dl)
250 grams rhubarb
100 grams dates
¼ cup (½ dl) water
3-5 leaves of fresh Moroccan mint
Peel the rhubarb and the orange, and cut everything into small bites. Add it to a casserole together with the dates and the water. Let it reach boiling point while you are stirring. Then, put a lid on and let it simmer on low heat for about 8-10 minutes until the rhubarb is tender. Stir every third minute or so. Turn off the heat. Crush the Moroccan mint between your fingers and add to the jam. Stir well, and let it cool for a while.
* Be aware that the leaves of the rhubarb are toxic to humans, and can be fatal. The stalks are safe to eat, but stay away from the leaves!