1 pound sliced rhubarb
1 1/4 cups sugar
1/3 cup chopped crystallized ginger (about 2 ounces)
1 teaspoon grated orange peel
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.