Chinese Medicine traditionally recommends eating according to the season. At the moment we are in the late summer season, harvest time. This is the time when we should take particular care of our digestive system. The best is to have the food cooked, especially yellow and orange food, like pumpkin, carrot and apples. The “Spleen” is how our digestive system is called in Chinese Medicine (at least this is the translation), likes a bit of sweet taste but this kind which we can find in vegetables and fruit. Refined sugar and carbohydrates (white flour) are bad for it. I will come back to it in future posts and now I have for you a recipe for a rhubarb-ginger jam, because this is also a time to make the winter supplies. In winter the jam will warm us up perfectly. I got the recipe from a man who was hosting me one winter during the Christmas.


1 kg rhubarb cut into 2-3cm pieces

1 kg pectin sugar

zest + juice 1 lemon

50 g stem ginger, finely chopped

about 4 cm root ginger, grated


1. Wash rhubarb, shake off excess water. 

2. Put in pan and add sugar, lemon, ginger (stem and root).

3. Cover and leave for about 2 hrs – stir occasionally. 

4. Boil over medium heat about 30 min. 

5. Test on cold saucer (in freezer), consistency. 

6. 1/2 teaspoon on cold saucer, leave 30 secs. 

7. Push with finger wrinkles when set.

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