Rhubarb is probably one of most abundant vegetable we have in the garden. We're lucky to have a rather old rhubarb plant growing by the south wall of the house. Nobody know how old that plant is since it's been there "since forever", making it robust and generous every springs, no matter how much we harvest.
The key in this recipe is to let the mixture macerate overnight. Personally, I could eat it with a spoon… Who would have knew that ginger and rhubarb tasted so good together?
Recipe: Ginger-rhubarb jam
Ingredients:
1,5 kg rhubarb, washed and cut in 2 cm slices or cubes
1 kg sugar
Juice from 1 lemon (5-6Tbs)
1,5 Tbs grated fresh ginger
Recipe:
Have all in the ingredients in a big bowl. Mix well, cover it with a towel and leave it overnight.
Transfer the mixture in a cooking pot and bring to a gentle boil. Stir regularly to not burn the sugar at the bottom. Let it simmer until the jam has thickened. As it cook it should also turn slowly to a pinkish-red colour.
When the rhubarb slices/cubes is dissolved, you can decide to continue to reduce the jam (so it get thicker) or you can pour it in jars (and it will still remain a bit runny).
Pour in clean jars and stock your freezer for the coming months.