A simple recipe using roasted rhubarb which intensifies the flavour and keeps the colour – everyone’s happy!
Get the roasted rhubarb recipe here
For the jam:
Put the roasted rhubarb and 3 tablespoons of juice into a small pan with the rest of the sugar and the grated ginger.
Let cook for about 10 minutes on low heat, stirring. It will jam and jelly and take on a shine.
You can add some ginger wine, ginger beer or any liqueur you like. You can thin the mixture to your tastes.
Refrigerate till ready to use
