Roasted Rhubarb Jam

Ingredients

• 1 pound rhubarb (trimmed and cut into 1/2 inch pieces)
• 3/4 cup sugar
• 1 pinch kosher salt
• 1 large lemon (juiced)
• 1 inch piece ginger root (peeled and squeeze for juice (about 1 teaspoon juice))
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Preheat your oven to 400℉ (or 200℃)

2. 2

   In an oven-safe dish add in the rhubarb, sugar, a pinch of salt and lemon juice. Toss well and let sit for 10 minutes.

3. 3

   Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.

4. 4

   Remove and let cool.

5. 5

   Peel an inch piece of fresh ginger and place it in a garlic press. Squeeze gently over a bowl to catch the juices. Remove any pieces of ginger before pouring it (about 1 teaspoon) into the roasted rhubarb. Lastly add 1 teaspoon vanilla.

6. 6

   Stir and break up any large pieces of rhubarb and leave chunky or blend it until thick and smooth, kind of like the consistency apple butter.

7. 7

   Serve (chunky or smooth) over cheesecake, angel food cake or pound cake. Or spread on biscuits or buttered toast.