A summer spread from Toronto food shop Ruby Eats.
1 lb. sliced rhubarb
1-1/4 cups sugar
3 tbsp chopped crystallized ginger
1 tsp freshly grated lemon zest
Step 1: Combine all ingredients in a saucepan. Stir over medium-high heat until the sugar dissolves. Bring to a boil. Reduce the heat and simmer until the jam thickens and mounts on a spoon, stirring often to prevent scorching, about 20 minutes.
Step 2: Transfer to a bowl. Cover and chill.
See more recipes from Ruby Eats.
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