I know rhubarb is supposedly a spring thing, but mine starts in May and doesn’t quit until the end of summer. Today I picked over 3 pounds, and I know exactly what I’m going to do with it—make rhubarb-ginger jam. Rhubarb bread and muffins are good and all, and I’ve been meaning to try some British recipes for rhubarb fool or trifle, but you just can’t beat this jam, which is so easy to make and turns out perfect every time. It’s a lovely balance between sweet and tart, and the ginger and orange flavors make it a little unique. Try it with some melting butter on a warm English muffin.
Rhubarb-Ginger Jam
Ingredients 1 pound sliced rhubarb
1 1/4 cups sugar
1/3 cup chopped crystallized ginger (about 2 ounces)
1 teaspoon grated orange peel
Preparation
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.)
Makes 1 1/2 cups. Adapted from Bon Appétit.
1 comment:
At least you've got some rhubarb... Have been dreaming about making pies and jam, but the last transplant carked it a few weeks ago. What about something similar with lemongrass?
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