How to turn limp rhubarb into tasty jam

March 5, 2026

TL;DR

Raw honey is crucial for fermentation because it contains wild yeasts, beneficial microbes, and active enzymes.
Pasteurized honey is unsuitable for fermentation as heat treatment destroys these essential components.
Honey-fermented rhubarb can be used in both sweet (yoghurt, porridge, pancakes) and savory (with cheese) dishes.
It's presented as a healthier alternative to traditional jam, as honey contains prebiotic carbohydrates and antioxidants, unlike sugar which can be inflammatory.
The recipe involves mixing 250g of diced rhubarb with 250g of raw honey and optional aromatics, stirring daily for a week, then sealing and refrigerating.

Continue reading the original article