By Lisa Cassell-Arms Recipes for Rhubarb-Ginger Jam abound. This one has only three ingredients and is foolproof. It’s sweet-tart, really tasty and you can use it in sweet or savory dishes. If you have a batch of rhubarb that's very red, you will get a lovely pink jam. Mine is mostly green, so hence- green jam. It turns out that the red color doesn't mean the rhubarb is sweeter or riper, it's simply a different variety - red or green, they both work equally well. Here I've used it to top a blue cheese crostini. The combination of sweet/tart jam with the salty blue is delightful. You can also use the jam on scones, muffins or toast, or swirl it into Greek yogurt. Or, use it as a glaze for pork or chicken, or as a foil for blue cheese or paté smeared on a baguette. The tart jam and salty blue cheese of this crostini call out for a lively and sweet aperitif- try a splash of Duet Ice Wine over ice.
4 cups Rhubarb, chopped 2 3/4 cups sugar 1/4 cup fresh ginger, finely grated
Put all ingredients in a heavy bottom saucepan and heat over medium-high. Stir frequently until sugar dissolves and mixture begins to bubble. Bring to a boil and then reduce heat to medium-low and stir frequently for about 20 minutes, allowing mixture to thicken.
Test the temperature with a candy thermometer- when it reads about 220 degrees F, remove the pot from the heat and pour into clean jar or heat-proof bowl and cool.
Rhubarb-Ginger Jam and Blue Cheese Crostini
1/2 baguette, thinly sliced 1 tablespoon extra virgin olive oil 4 oz. good blue cheese Handful of fresh arugula 1/4 cup rhubarb ginger jam
Toast the baguette slices in a grill pan over medium high heat. Brush each slice with olive oil and top with crumbled blue cheese. Arrange a leaf or two of arugula on the cheese and top with a small dollop of rhubarb-ginger jam.
Serve with Duet Ice Wine over ice.
Check out Lisa's blog at: Seasonsinvermont.com