⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A quick Swedish rhubarb marmalade with warming cardamom and aromatic vanilla. Perfect on toast or as a tart filling.

Ingredients

  • 500 g rhubarb
  • 500 g jam sugar (syltsocker)
  • 2 tsp ground cardamom, or 10-12 whole pods (crushed)
  • 1 vanilla pod, or 1 tsp vanilla powder, or 2-4 tsp vanilla sugar

Instructions

  1. Prepare: Rinse and slice the rhubarb. If using whole cardamom pods, crush them in a mortar. Combine rhubarb with jam sugar and cardamom in a saucepan.

  2. Add vanilla: If using a vanilla pod, halve it lengthwise, scrape out the seeds, and add both seeds and pod to the pan. If using vanilla powder or sugar, add it now.

  3. Cook: Bring to a boil and cook for 5 minutes.

  4. Finish: Skim off any foam. Remove the vanilla pod (if used). Blend lightly, leaving some texture.

  5. Jar: Pour into clean, hot jars and seal immediately.

Notes

Storage: Store in a cool, dark place. Refrigerate after opening.

Serving suggestions: On toast, as a tart filling, with yogurt, or alongside cheese.

Source: Dansukker - Rabarbermarmelad med kardemumma och vanilj