Rhubarb Ginger Jam
makes about 3 cups
This stuff is thick, spicy, complex, tart, tangy and sweet all at once. It can be eaten warm as a compote or chilled and used as a jam.
Read more about this recipe at the Washington Post.
2 pounds rhubarb, washed, trimmed and cut crosswise into 1-inch pieces
2 to 2 1/2 cups sugar, according to taste
1/2 cup coarsely chopped crystallized ginger
Zest of 1 lemon
prep: 15 minutes
total: 1 hour
medium, heavy-bottomed saucepan
1. Combine the ingredients in a medium, heavy-bottomed saucepan over medium-high heat.
2. Bring to a boil, stirring until the sugar has dissolved. Reduce the heat to medium and cook at least 20 minutes (it may take as long as 40 minutes), stirring often, until the mixture thickens and mounds on a spoon.
This recipe is from Rita Newell, Innkeeper at Rading House in Watkins Glen, New York.
