Gaby Bartai’s recipe for rhubarb and ginger jam is best using naturally produced rhubarb stalks than forced early ones. Rhubarb is also used in these unusal but non-the-less delicious flapjacks as well as a rhubarb and custard cake.
MAKES 2 × 454g (1lb) JARS
- 700g rhubarb, chopped
- 700g sugar
- 40g crystallised ginger, finely chopped
- 2 tbsp lemon juice
1 Mix the rhubarb and sugar together in a bowl and leave them to sit for several hours (or overnight).
2 Put the rhubarb and sugar into a heavy-bottomed pan over a moderate heat and stir until the sugar has dissolved. Add the ginger and lemon juice.
3 Increase the heat and boil rapidly until setting point is reached. (Test for this by letting a few drops of the syrup cool on a saucer. If the cooled surface wrinkles when pushed with a finger, it is ready.)
4 Transfer the hot jam to warmed, sterilised jars and then seal.