Originally posted by Sarah – June 29, 2015
Just another her quick jam for you, rhubarb ginger jam! Chop 4 cups of rhubarb and put it into a sauce pan.
Add 1 cup of sugar, 2 Tablespoons of water, and 2 Tablespoons of freshly grated ginger or minced crystallized ginger.
Cook over medium heat stirring constantly until the sugar has melted.
Continue to cook until the rhubarb falls apart and it thickens, 15 minutes or so. Cool in the pan and then package it up for the freezer. If you prefer a sweeter jam, because rhubarb is a bit tart, adjust the sugar just make sure that you cook it long enough for the sugar to dissolve.
A few spoonfuls of this is totally going on Alex’s oatmeal in the morning with some toasted slivered almonds. Enjoy!