Everyone who has a vegetable garden will know that it’s both a curse and a blessing. It’s absolutely amazing to be able to eat something you’ve grown yourself. Only, once your harvest starts coming in, it usually comes all at the same time. And no matter how lovely that produce is, there is only so much you can eat of it, before it starts coming out of your ears.
That may be the reason why many gardeners have very large freezers.
We actually don’t have a large freezer (it’s a tiny Dutch kitchen, remember?), but we still try to stuff some of our produce into our fridge freezer. Rhubarb takes up a significant part of our freezer-space. Technically, rhubarb is “ripe” the entire spring and summer. But to ensure that our plant stays healthy, we only harvest twice a year. Especially this second, biggest, harvest ends up being frozen.
We do try to make it take up as little space as possible. We chop it all into slices and then boil it down into a chunky purée, which we then divide into dinner-sized portions. Rhubarb purée with mashed potatoes and sausage is something we regularly eat in winter.
However, I was looking for new and tasty ways to use our rhubarb purée stash. So I tried to make some jam with it. I’m actually a bit of a jam-novice, but my experiment turned out to be quite tasty.
Try out this recipe for ginger and rhubarb jam. See if it tickles your taste buds as well.