Monday, June 11, 2012

Project Cookbook: Rhubarb-Thyme Jam with Goat Cheese

My aunt Paula and I took another cooking class from Becky Selengut at PCC. The theme of this class was Fisherman's Spring and we started out with this rhubarb jam as an appetizer paired with a selection of goat cheeses and homemade black pepper and fennel breadsticks. We ended the meal with a rhubarb star anise crumble (my next post). Everything in between was amazing!

Our class was on a Friday night and I made the jam on Saturday because we had friends coming for dinner and the crumble on Sunday to bring to a BBQ. Both recipes were that good and easy that I couldn't wait to make them. The other recipe that made a huge impression on me was scallops with tarragon beurre blanc, which I'll be making soon for a date night at home!

Just like last time, Becky rocked. She's a very knowledgeable, funny and delicious chef with a cool background. Some day I'd like to take advantage of her private chef services. And because I came home with a packet of recipes that will join my cookbooks on my cookbook shelf, this counts as part of my challenge.

Rhubarb-Thyme Jam
Recipe from Becky Selengut

Makes about 1 1/2 cups jam
Preparation time: 15 minutes
Cooking time: 30 minutes

3 cups rhubarb, medium dice (from about 3 large stalks)
1 tablespoon grated ginger
1 stick cinnamon (I didn't have a stick so I just put in a few shakes of cinnamon)
1 tablespoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/3 cup Champagne vinegar
1/4 cup honey
1 teaspoon lemon zest

Put all ingredients into a saucepan. Bring to a boil and reduce to a simmer and cook, stirring often, for about 30 minutes until thickened. Remove cinnamon stick and cool jam in refrigerator until ready to serve.

It will keep for 4 weeks in the fridge or for a long, long time in the freezer!

Serve with a selection of local goat cheeses (we just used a Kirkland Signature goat log) and crackers or homemade breadsticks.

Pairs well with Chateau St. Michelle's Eroica Riesling.

Recipe #6 from Project Cookbook: My 2012 New Year’s Resolution to cook at least one recipe from every cookbook I own.


  1. Wow! Looks great. I am getting increasingly excited to see you and be your cooking buddy again!

  2. Oh yay I got to taste this one! The jam with goat cheese and the crumble were both so delicious! Please feel free to test your experiments on me anytime.

  3. Thank you for posting a savory rhubarb recipe! I get rhubarb in our csa share and I can't eat another crisp, pie or cake. I'm so excited to try this.