Rhubarb-Ginger Jam

The Washington Post, May 21, 2007

• • Course: Condiment
• • Features: Fast, Kid-Friendly

Summary:

This can be prepared in 45 minutes or less. It can be eaten warm as a compote or chilled as a jam. The recipe appeared in the July 1997 issue of Bon Appetit magazine.

Makes about 3 cups

Ingredients:

• • 2 pounds rhubarb, washed, trimmed and cut crosswise into 1-inch pieces
• • 2 to 2 1/2 cups sugar, according to taste
• • 1/2 cup coarsely chopped crystallized ginger
• • Zest of 1 lemon

Directions:

Combine the ingredients in medium, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Reduce the heat to medium and cook at least 20 minutes (it may take as long as 40 minutes), stirring often, until the mixture thickens and mounds on a spoon.

Recipe Source:

From Rita Newell, innkeeper at Reading House in Watkins Glen, N.Y.

42 calories, n/a fat, n/a saturated fat, n/a cholesterol, 1mg sodium, 11g carbohydrates, n/a dietary fiber, n/a protein.