Rhubarb Raspberry & Vanilla Bean Jam 245g


Delicious combination of the ever popular raspberries and rhubarb with the added sweetness of vanilla. To be enjoyed alone or on scones or toast, can be added to a sponge.

SKU: yvrrvbj Categories: , ,

Additional Information

Weight 0.245 g
Suggested Usage

Enjoy alone, spread on toast or scones, or add to sponge cake.

Ingredient Declaration

Sugar, rhubarb (33%), raspberries (21%), lemon juice, vanilla bean infusion.

Country of Origin

Made in Australia from at least 99% Australian ingredients


Gluten free

Best Before

24 months

Serving size: 10g
Servings per package: 24

Average Quantity per Serving Average Quantity per 100 g
Energy (kJ) 88kj 882kj
Protein (g) 0.1g 0.9g
Fat, Total (g) 0.0g 0.2g
– Saturated (g) 0.0g 0.1g
Carbohydrate (g) 4.9g 48.7g
– Sugars (g) 4.9g 48.6g
– Sodium (mg) 0mg 5mg

Baked Cheese Cake with Rhubarb Raspberry & Vanilla Bean Jam

250g crushed plain biscuit Melted butter to make the base 500gr Cream Cheese 3 Eggs 1/2 cup Caster Sugar 2 Lemons (juice and lemon zest) 1 tsp Vanilla Syrup 1/2 cup Sour Cream 1 tbsp Rhubarb Raspberry & Vanilla Bean Jam
  • Press crushed biscuits into the base of an 8” spring form tin
  • In a blender mix all ingredients except the jam
  • Pour on biscuit base
  • Bake in a moderate over for one hour or until set
  • Using a skewer, swirl jam on top of the cake

Vanilla Syrup

  • 1 Vanilla Bean
  • 1/2 cup Caster Sugar
  • 1/4 cup Water
Scrape seed from vanilla bean – place seeds and bean in pot, add sugar and water and boil until a golden colour. Pour over cake and serve with cream.