Rhubarb jam

If you had asked me 7 years ago, what rhubarb is, I wouldn’t have had an answer.

I discovered rhubarb when I lived in Paris. I was in a bakery shop and  I saw some delicious pinky cakes: the rhubarbe tarte…I could not resist to taste them: fruity tang, sweet, hot, sour…a real explosion in  my mouth.
 
In Italy especially in the South rhubarb is little known and in the North is not so easy to find it and the price…oh my gosh…very high around 10-15 Euros per kilo. When I find it, I prefer to prepare jam rather than cakes so here’s below my special and natural rhubarb jam.

500 gr rhubarb
120 gr brown sugar
80 gr sugar
Lemon zest
Grated ginger

The night before cut into slices the rhubarb and mix with sugar, lemon zest and let it covered.

The morning you will find in your bowl a  lot of water. It is very very good because this liquid will be our jelling agent. Grate the ginger and put on the stove over medium high heat for 10 minutes afterwards cook for 30-40 over low heat. Your jam can need extra time to be ready if it is not so dense as it should be (or as you prefer it is).