Rhubarb jam

I’ve seen many food bloggers talk about eating condiments with a spoon. My initial reaction is “oh that must be good” and then I think “really, you don’t have the patience to put it ON something?”

 

 

I’m sorry fellow food bloggers. Saturday after sampling this rhubarb jam I found myself… sampling it again… and again… and giving up and eating a spoonful.

 

 

Seriously, this jam is THAT good. And I wouldn’t just say that. Sure, I love charmoula but I want it with grilled chicken or on top of potatoes.

But this… this is wonderful, made even more so by the simplicity of preparation. Chop, toss, roast, stir, eat by the spoonful (and stop judging others for doing the same).
 

 

Rhubarb jam
From In Jennie’s Kitchen

2 lbs rhubarb
1 cup sugar

Preheat oven to 400. Clean rhubarb and remove the ends. Cut into large chunks and toss with sugar in a 9×13 nonstick baking dish. Roast for 20 minutes until thick and bubbly. Stir to mix well, then let cool completely in the baking dish. Transfer to tightly sealed jar and store in refrigerator for up to two weeks.

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