Tangy Serenade: Rhubarb Jam

Have you already tasted Ubaye rhubarb jam? 

If not, you are likely missing out on a delicious and unique flavor that will thrill your taste buds. 

Rhubarb is a vegetable that is mainly used in sweet dishes because of its tangy taste. 

Its tangy and sweet taste takes on all its flavors during cooking to delight your toast and desserts. Preparing Ubaye rhubarb jam is surprisingly easy and requires only a few simple ingredients. 

All you need is fresh rhubarb from Ubaye, sugar, lemon juice and pectin. 

The rhubarb is cut into small pieces, then cooked with the sugar and lemon juice until it becomes soft and jammy. 

Pectin is added to help the jam thicken and set, creating the perfect consistency. The result is a gorgeous, vibrant red jam that's bursting with flavor. 

Ubaye rhubarb jam is not only delicious, it is also an excellent source of vitamins. 

It contains vitamin C (12 mg/100 g) and thus has tonic and anti-anemic properties. 

The sweet taste of summer will accompany you throughout the year. Probably one of the advantages of Ubaye rhubarb jam is its versatility. 

On toast or scones, mixed with yogurt or oatmeal, or even used as a topping for a cake, rhubarb jam will be your best indulgent partner. 

It also makes a great addition to a cheese board, pairing well with hard cheeses like cheddar or goat cheese. In conclusion, Ubaye rhubarb jam is a delicious and unique flavor that is perfect for anyone who loves sweet and tangy flavors. 

Thanks to its very easy and versatile use, this jam is a classic to have in your cupboards. 

So why not try it and see what all the fuss is about? 

Your taste buds will thank you! Our artisanal rhubarb jam has a tangy side and a strong taste. It’s reminiscent of our grandmothers’ jams.    From preparation to potting, follow our know-how.   Gastronomic pairings ‐ breakfast on toast, ‐ in a revisited strawberry plant, - at the bottom of an apple pie, ‐  to accompany yoghurts, fromage blanc and fromage frais, ‐  on the topping of a cheesecake, ‐  in rhubarb and vanilla muffins, ... is part of the box to compose