Laowai

I made some rhubarb vanilla jam the other day. The recipe reminds me of this town:

It’s town called Altdorf in Switzerland. When we took a little trip there a few years ago the hotel had rhubarb vanilla jam for breakfast. After the trip I searched for recipes and found one that tasted just like what we had at the hotel. It’s so yummy – the vanilla really makes it special. 

And here’s some of my little rhubarb – it’s only a couple years old.

I cut a few little stalks – maybe next year I’ll have enough of my home grown rhubarb to make the recipe.

Here’s the recipe if you want to try.

Rhubarb Vanilla Jam

• 2 to 3 cups rhubarb
• 1 cup sugar
• 2T water
• 1 vanilla bean

Finely chop rhubarb and place in saucepan with sugar and water. Split vanilla bean and scrape seeds out. Add the seeds and the pod to the pan. Stir over medium heat until the sugar dissolves. Continue cooking about 20 minutes. Jam will thicken as it cools. Remove vanilla a bean before spooning into jars.

And here’s what my little munchkins looked like when we first had Rhubarb Vanilla Jam in Altdorf.