Monday, May 21, 2007

Rhubarb-Ginger Jam

Makes about 3 cups

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.

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

2	pounds rhubarb, washed, trimmed and cut crosswise into 1-inch pieces
2	to 212/cups sugar, according to taste
12/	cup coarsely chopped crystallized ginger
	zest of 1 lemon

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.

NUTRITION {vbar} 42 calories, 0 g protein, 11 g carbohydrates, 0 g fat, 0 saturated fat, 0 g cholesterol, 1 mg sodium, 0 g dietary fiber. Recipe tested by Rose Jacobius; e-mail questions tofood@washpost.com.