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(post, Linda Ziedrich)
While my husband and I were visiting Tours, France, a few weeks ago, the owner of our chambre d’hote (bed-and-breakfast), served us jam that she had made just the day before from rhubarb growing in the long, narrow garden behind her row house. Brigitte’s rhubarb jam was the best I’d ever tasted. And it was green. Most garden rhubarb has skin that is all or mostly red and flesh that is all or mostly green. Cooks covet varieties that are red through and through, because they make beautiful jams, tarts, and pies. Green-fleshed, red-skinned rhubarb tends to cook up a pinkish brown. For this reason, many cooks combine their rhubarb with strawberries. Some doctor it with red dye. Brigitte’s rhubarb jam was the color of kiwi flesh. Her plant may have been of a variety called Goliath, which I’ve since found mentioned on a French website and in some British and Australian sources. Or perhaps it was Mammoth Green, which was popular in the United States in the late nineteenth and early twentieth centuries. These old varieties are said to be vigorous and especially tart and flavorful, but they are now rare. Most likely, Brigitte’s rhubarb was Victoria, today’s main commercial variety. Victoria comes in both red and green forms. Gardeners who buy rhubarb crowns for planting are sometimes surprised to see the stalks come up green. In these cases the crowns were usually sold simply as “rhubarb,” with no mention of color or variety. If your unnamed green rhubarb has pink speckles on the skin near the base of the stalks, and if the plant hurries to send up a seed stalk, it is probably Victoria. Remembering Brigitte’s beautiful and delicious green rhubarb jam, I wanted to make some like it. But my rhubarb plant—probably red Victoria—has red-skinned stalks with a little red pigment here and there in the flesh. I solved this problem by cutting the stalks approximately in half. The lower halves had pale flesh with occasional pink patches; the upper halves had grass-green flesh with almost no red pigment. I used the lower halves for strawberry-rhubarb preserves. With a paring knife, I skinned the upper halves, and these I turned into green rhubarb jam. As you can see in the picture, my jam is really a greenish gold; it’s not as green Brigitte’s. But the color is much prettier than pinkish brown, and the flavor is delightful. Here’s my recipe for green rhubarb jam: Peel the green-fleshed parts of rhubarb stalks, cutting away any pink parts, and cut the stalks crosswise into ½-inch pieces. In a big, wide, nonreactive pot, mix 1 1/2 pounds rhubarb pieces with 2 cups sugar. Let the mixture sit overnight; in the morning, the sugar will be nearly completely dissolved. Boil the mixture over medium-high heat until the syrup is almost all absorbed and the texture is jam-like.