This rhubarb jam is made by first roasting rhubarb in the airfryer to concentrate its flavour, then simmering it with a sweetener instead of the usual sweetening agent. Using a diabetic-friendly sweetener means the classic sweetening ingredient is never added.
Spread the sliced rhubarb in the airfryer basket and roast at 180°C for 10 minutes, until the edges lightly caramelise; if you do not have an airfryer, you can roast it for the same time in an oven preheated to 180°C.
Transfer the roasted rhubarb to a pot, stir in the sweetener, lemon juice and grated ginger, and simmer over low heat for 15 minutes until thickened.
Lightly mash the mixture with a fork to leave a chunky texture; it does not need to be completely smooth.
Ladle the jam into clean jars while hot and seal the lids tightly, then let it cool to room temperature.
Never use the rhubarb leaves, only the stalks are edible; the leaves are toxic.
Tatlandırıcıyı tarifte yazan ölçüde kullandım ama sonuç benim damağıma göre hâlâ fazla ekşi geldi, tatlandırıcı miktarını artırmak kıvamı bozar mı acaba, yoksa limon suyunu mu azaltmalıyım?
Tatlandırıcı miktarını artırmak kıvamı bozmaz, sadece tatlılığı değiştirir; yarım su bardağı daha ekleyip birkaç dakika daha kaynatabilirsiniz.
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