Rhubarb & Rodenbach Grand Cru Jam

Rhubarb-Rodenbach-Jam-2-96This recipe plays with the wonderful flavors of rhubarb.  While a vegetable, rhubarb is commonly combined with strawberries to make a sauce, a pie and jam.  With the Flanders Red Ale, the flavors of strawberry, raspberry, cherry combine with a oaky element along with the different Belgian yeasts that create harmony with rhubarb, mush like the strawberry addition provided.  This sweet | tart flavor combo is a wonderful addition to any cheese board, served with pancakes, waffles or even served with a charcuterie selection.

This recipe was developed for the Brewers Association’s World Beer Cup Grand Banquet Menu in 2010.  For Chicago, Randy Mosher and I wanted to highlight the flavors, history and food traditions of Chicago.  With the first course, our goal was to give a selection of different ethnic flavors to the table with charcuterie from these different cuisines for the first course.

This is the recipe that was used for that dinner.  The total attendance was 2000 guests from 44 different countries.  To prepare enough for each table to have a jar, 10 people at each, we needed over 200 jars for just one meal.  This recipe can be scaled down to a more manageable size by using the scaling option below.  To make one bottle of beer worth of jam, scale the recipe from 264 to 17 jars and the recipe will adjust to the right scale for home use.

Makes:  264  four ounce jars

Rhubarb & Rodenbach Grand Cru Jam
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Using the red fruit flavors of this iconic Flanders Red Ale and combining it with tart rhubarb, to make a wonderful jam.
Servings Prep Time
264 jars 30 minute
Cook Time Passive Time
1 hour 24 hour
Servings Prep Time
264 jars 30 minute
Cook Time Passive Time
1 hour 24 hour
Rhubarb & Rodenbach Grand Cru Jam
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using the red fruit flavors of this iconic Flanders Red Ale and combining it with tart rhubarb, to make a wonderful jam.
Servings Prep Time
264 jars 30 minute
Cook Time Passive Time
1 hour 24 hour
Servings Prep Time
264 jars 30 minute
Cook Time Passive Time
1 hour 24 hour
Ingredients
Servings: jars
Units:
Instructions
  • Before beginning this recipe, have all the jars washed and placed into a 180°F/82°C oven, onto sheet trays, jars facing up. Bake for 20 minutes, then keep warm. This will sterilize the jars. Have a large pot of water, boiling and all the lids ready to be dipped. The rings should be in a separate container near by.
  • In a large stock pot or steam kettle, add the prepared rhubarb, 12 bottles of Rodenbach Grand Cru and salt. Place over a medium heat and bring to a slow simmer. Cook fruit for 30 minutes, scraping bottom to prevent any burning.
  • Add sugar to the kettle and stir well, dissolving the cyrstals and cook another 30 minutes. Open the powdered pectin boxes and empty into a container. Add the last 4 bottles of beer to brighten the beer flavor, mixing well and letting simmer another 3 minutes. Then pour all the pectin into the pot and stir to combine. Bring mixture back to a boil for 2 minute. Turn off the heat and work quickly. Skim any foam into a bowl using a ladle. Remove the jars from the oven, one tray at a time. Using a canning funnel and a 4 oz ladle, fill the jars almost to the top, leaving about 1/4 of an inch of head space. Have someone follow with a rag to whip any jam from the rim. Next quickly boiled the lids (use a strainer basket, filling some of the lids and shaking in the boiling water for 30 seconds. Then place sterilized lid on each filled jar and seal with a ring. Repeat with remaining sheet trays of jars, one at a time till finished. Let sit to cool. Test the jars after 2 hours, a seal should have formed, shown by an indent in the lid.
Recipe Notes

Rhubarb-Rodenbach-Jam-1-96

Here is a list of all the winners from the 2010 World Beer Cup.

Sean Paxton

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