Rhubarb jam with Canadian Brie
Capturing the taste of summer at its peak of perfection is so much more than just a flavour experience. Making your own preserves is a way of celebrating the season and making kitchen memories that last a lifetime. And you’ll be hard pressed to find something that makes a more satisfying pairing with your favourite Canadian cheese.
- Prep: 5 min
- Cooking: 25 min
Ingredients
- 3 cups (750 mL) rhubarb cut into pieces
- 1/2 cup (125 mL) honey
- 1/4 tsp (1 mL) ground cinnamon
- 1 oz (30 g) Canadian Brie per person
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Preparation
In a saucepan, mix together all ingredients except the cheese. Bring to a boil and cook on medium-high heat for 15–20 minutes. Transfer jam to a jar and let cool before refrigerating. Serve jam on a warm homemade or store-bought crumpet topped with Brie.
Tips
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Nutritional information
Per serving| Energy: | 78 Calories |
| Protein: | 1 g |
| Carbohydrate: | 17 g |
| Fat: | 1 g |
| Fibre: | 0.8 g |
| Sodium: | 44 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 41 mg |
| Vitamin C: | 5 % |
| Magnesium: | 4 % |
| Folate: | 3 % |
| Iron: | 3 % |
