Roasted Rhubarb Jam
- 1 pound Fresh Rhubarb, Trimmed And Cut Into 1 Inch Pieces
- 3/4 cups Vanilla Sugar (See Note)
- Kosher Salt
- 1 whole Lemon, Juiced
- 1 piece (about 1 Inch) Fresh Ginger Root
- In a medium-sized baking sheet, add in the cut rhubarb. Toss it with the vanilla sugar, a couple pinches of kosher salt and let sit for 10 minutes so the juice and extract.
- Squeeze in the lemon juice, toss and place in a preheated 350u0b0F oven and roast for 25-30 minutes. Remove and let cool.
- Peel the fresh ginger and place it in a garlic press. Squeeze gently over a clean bowl to catch the juices. Pour the ginger juice, about 1/2 to 3/4 teaspoons, through a mesh strainer to catch any ginger solids and discard. Stir and break up any large pieces of rhubarb.
- Serve as is over angel food cake or cheesecake. Or blend until slightly smooth and chunky for more of an apple-butter consistency.
- Enjoy!
- Note: The vanilla sugar can be substituted with 3/4 cup of sugar along with either half a vanilla bean scraped or 1/2 teaspoon of vanilla bean paste.
fresh rhubarb, vanilla sugar, kosher salt, lemon, fresh ginger
Taken from tastykitchen.com/recipes/condiments/roasted-rhubarb-jam-2/ (may not work)