Guests at last weekend’s brunch left with a jar of this rhubarb and blood orange jam, generously donated by Preserve and Gather. The gorgeous crimson color makes it a perfect topping for yogurt. ice cream or cake and the sweetness of the oranges perfectly balances the sourness of the rhubarb.
I served it with this sour cream cake adapted from The Broken Bread (recipe below).
RHUBARB AND BLOOD ORANGE JAM
From Preserve and Gather
Makes seven half pints
400 grams sugar
2 pounds rhubarb, roughly chopped in 1/2 inch pieces
2 ½ pounds blood oranges (about 5 medium/large oranges)
In a large pot combine the sugar and chopped rhubarb.
Zest the oranges then peel them and roughly chop the flesh, removing any seeds.
Add the zest and chopped oranges to the pot with the rhubarb and sugar and cook over medium heat for 5 minutes, stirring, until the sugar has dissolved. Increase the temperature to medium high and cook for 15-20 minutes until the rhubarb is broken down.
Use the jam fresh, freeze it, or can it.
SOUR CREAM CAKE
Adapted from The Broken Bread
Makes one loaf
3/4 cup sugar
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sour cream
Preheat the oven to 350 degrees. Grease a loaf pan and line it with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar.
Add the eggs one at a time, mixing to incorporate before adding the next. Add the vanilla.
Sift together the flour, baking powder and salt.
Add the dry ingredients alternatively with the sour cream, beginning with 1/3 of the flour mixture, then half of the sour cream, repeating, and ending with the flour.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean and the cake is golden brown, about 30 minutes.
Serve warm with a dollop of sour cream and jam.