Roasted Rhubarb Jam

1. 1

   In a medium-sized baking sheet, add in the cut rhubarb. Toss it with the vanilla sugar, a couple pinches of kosher salt and let sit for 10 minutes so the juice and extract.

2. 2

   Squeeze in the lemon juice, toss and place in a preheated 350u00b0F oven and roast for 25-30 minutes. Remove and let cool.

3. 3

   Peel the fresh ginger and place it in a garlic press. Squeeze gently over a clean bowl to catch the juices. Pour the ginger juice, about 1/2 to 3/4 teaspoons, through a mesh strainer to catch any ginger solids and discard. Stir and break up any large pieces of rhubarb.

4. 4

   Serve as is over angel food cake or cheesecake. Or blend until slightly smooth and chunky for more of an apple-butter consistency.

5. 5

   Enjoy!

6. 6

   Note: The vanilla sugar can be substituted with 3/4 cup of sugar along with either half a vanilla bean scraped or 1/2 teaspoon of vanilla bean paste.

* Per serving · 4 servings · Values may vary.

No additional tips available.