This rhubarb jam is a wonderful condiment to make this spring! After that, you can make another batch and store it to keep consuming this delicious jam recipe. Simmer until jam thickens and , 150 g rhubarb, sliced (5.3 oz) 1 cup strawberries (150 g/ 5.3 oz) 1/2 tsp cinnamon 1/2 tsp ground ginger powder or more cinnamon 2 tbsp chia seeds (16 g/ 0.6 oz) 15-25 drops , Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. To test for a set, drop tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. 1. $12.00. Remove the pan from the heat - otherwise the jam will continue to cook - and drop a little of the hot jam onto a cold saucer. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins. Add dry to wet and stir to combine. Bring to a boil. Required fields are marked *. Stir in the rhubarb. When the mixture is completely clear, increase the heat and boil for 5-10 minutes without stirring Simmer in the water until tender and sieve to remove all seeds. 1 teaspoon ground ginger 1 teaspoon ground black pepper 1 teaspoon sea salt teaspoon cayenne pepper metric - US cups Instructions Trim the rhubarb and cut into short lengths. Pop a few saucers in the freezer. Make a batch of our fabulously fruity Rhubarb & vanilla jam and spread liberally on toast. Amount is based on available nutrient data. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb. 2009-06-06 2 cups (300g) quartered strawberries, or a mix of strawberries and other berries. Mash the fruit with a potato masher or in a food processor. Ingredients 1kg pink rhubarb, trimmed weight 1kg jam sugar (which has added pectin) zest and juice 1 lemon 50g stem or crystallised ginger, . The secret to making an excellent Mary Berry rhubarb and ginger jam recipe is to ensure that you have high-quality rhubarb. Directions Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Stir constantly until all of the sugar is dissolved. I got these cute little jars in IKEA and they are not expensive, only 2.50 for 4. Bring the water to a full boil, cover the pot, and process for 10 minutes. Sprinkle over 30 g of light muscovado sugar. Seal immediately and label with the date once completely cold. Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan. Let macerate for 30 min. This Rhubarb Chia Seed jam will thicken as it cools. Mix the chopped rhubarb and sugar together. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Transfer the rhubarb and sugar mixture to a large saucepan or preserving pan, and simmer gently until all the sugar is dissolved. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. }); Method. Put into a large ceramic or plastic bowl (not metal) and add the sugar or jam sugar, lemon zest and juice and stem ginger. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. str = $(this).attr('id'); K, Hi Rowena Mix to make a smooth paste (see below, Smooth mixture). Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Halt way through mash the already soften berries until there are no large clumps. Filed Under: ALL RECIPES, Homemade Jam, Spring. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Save my name, email, and website in this browser for the next time I comment. Find our top recipes Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Wipe the rims of the jars with a moist paper towel to remove any food residue. Now turn off the heat and let the jam rest. Pop the rhubarb into a saucepan with the sugar, ginger and 100ml / cup of water and bring to the boil. Cut the remaining rhubarb into small dice. In the past Ive made Rhubarb & Ginger Cake so I knew these flavours married really well together. Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn't just pool away. Bring to a rolling boil and boil for 15 minutes. Magazine subscription your first 5 issues for only 5. These beautiful rhubarb syllabubs are delicious and . 4. Basic ingredients for rhubarb and ginger jam mary berry 450g/1lb Rhubarb450g/1lb Sugar (I used granulated)1 teaspoon ground ginger OR 2-3 tablespoons preserved or crystallized ginger finely chopped1 tbsp of lemon juice (do NOT add if you are using View On WordPress rhubarb and ginger jam mary berry Jun 27th, 2022 Open in app Facebook Tweet Reddit Thank you so much for sharing this, Camilla. Leave to cool before labelling. Cook it down until you can smash the rhubarb with the back of a spoon. This. 2. Ingredients 1lb 8 oz (700g) rhubarb, trimmed and cut into chunks Place in a ceramic dish or oven tray. Store in a cool, dark, dry place for up to a year. The app is global and all about reducing food (and toiletries) waste so if you need some or have some to give whether as an individual or corporation then I cant recommend it enough. Once the fruit has reached your desired consistency, sprinkle the gelatin on top. In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb. Leave a 2-inch space between the jars. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Once fully incorporated, mix in the almonds. Recipe for Rhubarb - Ginger Jam Ingredients: 1 Kg Rhubarber chopped into small cubes 750 gm of sugar ( you can also use Moscavado sugar) Grated peel of a lemon 1 tablespoon of lemon juice 75 g of chopped candied ginger Method: Mix all the ingredients in a heavy bottom pot and cook under moderate heat stirring constantly for about 15 minutes. Set aside to cool. 2022-04-04 3. I do tend to use jam sugar, so I get a firmer set, but thats just personal preference. Cool for around 10 minutes. Mary describes her cooking style as 'family' - . Finely grate the peeled ginger directly over the rhubarb. This jam is really easy to make and is perfect for toast. Place a rack in the bottom of a large stockpot and fill halfway with water. Simmer until soft and then weigh the fruit. Top with lids and screw on rings. Cook all the ingredients on low heat for 30 mins. Cover with a plate and set aside for 2 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop. Line the pan with parchment paper. Boil rapidly for 15 - 20 minutes until setting point is reached. if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[320,100],'wildcook_co_uk-box-3','ezslot_8',102,'0','0'])};__ez_fad_position('div-gpt-ad-wildcook_co_uk-box-3-0');Rhubarb and ginger jam is an enjoyable festive jam that you can add to your breakfast each day. All Rights Reserved. For best results this is a 2-step process. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Step 2 Cook over . Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being . 2019-02-17 1. Use this rhubarb and ginger jam as a filling in a Victoria sponge cake. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. Place two saucers in the fridge to test for setting point. As usual theres no pectin or jam sugar in this recipe and the jam has a fairly soft set. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Wash the rhubarb under cold running water and slice into 2cm pieces. Search, save and sort your favourite recipes and view them offline. Place rhubarb in a large, heavy-bottomed pot and add the sugar, water, ginger, lemon zest and lemon juice. Cover with sugar and leave overnight. Place the rhubarb in a large bowl with the ginger and orange juice. On day one mix together the fresh rhubarb and gin soaked rhubarb in a large bowl. Learn how your comment data is processed. How to make creme au beurre Grated ginger OR finely diced preserved or crystallized ginger OR one teaspoon of ground ginger, Add 1 tablespoon lemon juice (do not add if sugar has pectin added). This site contains affiliate links to products. Cover and leave overnight. Seal immediately and label with the date once completely cold. Cook all the ingredients on low heat for 30 mins. Rhubarb & vanilla jam. Leave to stand overnight. Take the sugar, lemon, and rhubarb, and combine them inside a bowl. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Bring to a boil, then carefully lower the jars into the pot using a holder. We may receive a commission for purchases made through these links. mary berry rhubarb cake. In a pot, add strawberries, , See Also: Blackberry rhubarb jam recipeShow details, Web2 cups rhubarb (about 1 stalk) diced 2 cups blueberries washed 3 cups strawberries washed 2 teaspoon vanilla 2 envelopes , WebStep 1: precooking the rhubarb Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water. If the jam wrinkles the setting point has been reached. Heat gently over a low heat until the sugar dissolves and the mixture reaches simmering point. Stir in dry gelatin mix until dissolved. Sift the flour and baking powder together and fold in gradually. K. I am in the process of making your Rhurbarb and ginger Gin, with the hope of then making the jam. }); This compote also works well when swirled in a creamy porridge or yogurt. Freeze any jam you don't intend to use right away. Bring to the boil then reduce the heat and simmer for 10- 15 minutes , Place the rhubarb in a large bowl with the ginger and orange juice. Trim the ends and cut into 1/2.5 cm pieces. If you make this recipe for ginger and rhubarb chutney, I'd love . Rhubarb and ginger jam is really easy to make and is perfect on toast. , Cooked rhubarb, without any additions, only has 50 calories per cup and 6.7 grams of net carbs. Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Halt way through mash the already soften berries until there are no large clumps. METHOD. Halt way through mash the already soften berries until there are no large clumps. Cook over a low heat stirring until the sugar has dissolved. Bring the juice to a simmer over medium heat and cook for a few minutes until thickened. Bring to a boil. Boil the vinegar, sugar, ginger, and salt together for five minutes in a large, heavy-bottomed saucepan. Keep in Touch. You can use either the slender vibrant pink stalks of early forced rhubarb, or the sharper red-green stalks of outdoor rhubarb that appear later in the year to make this homely rhubarb and ginger jam. Rhubarb Jam will keep in the fridge for around three weeks. Remove the foil and cook for another 5 minutes uncovered. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Bring to a boil, then carefully lower the jars into the pot using a holder. Remove the ginger in the muslin bag. Use as a jam for breakfast, over ice cream, or as a filling in tarts. Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. STEP 2 To make the topping, put the cream, sugar, and lemon zest into a pan. In the swinging '60s she became the cookery editor of Housewife . Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesnt just pool away. How to make rhubarb and ginger jam Clean the rhubarb and remove any impurities (make sure you weigh this after and replace it). Be sure to cut it into pieces of half an inch. Ladle into hot sterile jars; seal with the lids and rings. Transfer to , WebAfter the rhubarb mixture has blended, add the chia seeds. Try your first 5 issues for only 5 today. Add almond flour, coconut flour, baking soda and salt to a bowl and stir. Mix the rhubarb with the sugar, lemon, and ginger in a bowl and allow it to stand for two hours. 2. 4. 2 tablespoons Lakanto granulated monk fruit sweetener. ** Nutrient information is not available for all ingredients. You can try adding more liquid/fruit but this doesnt always work. Bring to a rolling boil and time for 6 minutes, stirring with a wooden spoon to prevent the jam from sticking to the pan and burning. This makes one large jar and three very small jars. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Grease the sides with butter. creme au beurre Simmer gently for 5-10 minutes. Reduce heat and simmer 15 minutes. Low-pectin fruits include: blackberries Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Finely grate the peeled ginger directly over the rhubarb. Preheat the oven to 180C/fan 160C/gas 4. Combine the rhubarb, sugar and blueberry pie filling in a large pot. The fool sounds great, & rhubabrb & strawberry pie even better, so I'll be googling for reciped tonight. Take some jars and add the mixture to them. Place a rack in the bottom of a large stockpot and fill halfway with water. Place a rack in the bottom of a large stockpot and fill halfway with water. Beat to give a smooth, thick mixture. You dont need to add pectin to this recipe. Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Just add the gin at the last minute before you pot up your jam. Set aside for . Be sure to mix them well. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of , Mary berry rhubarb cake recipes - mary berry rhubarb cake new www.cookandpost.com. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often. Gluten Free There are no ingredients that contain gluten in this recipe. Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Transfer to sterile jars or freezer tubs, and cool. More items Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. First make the caramel sauce. Put the sugar in a saucepan with 4 tablespoons of water and stir over a low heat until dissolved. window.open(url, "_blank"); Place in a large heavy-based stainless steel pot, add ginger and stir over a low heat . Rice pudding with apple compote and milk jam by Rob Howell; Chinese Sweetcorn Soup with Black Truffle by Ching-He Huang; Smoked Tofu and Broccoli Korean- style Ram-don by Ching-He Huang; Spicy Sichuan King Trumpet Mushrooms by Ching-He Huang; Mussel and saffron risotto by Raymond Blanc; Slow-roasted shoulder of lamb, harissa by Raymond Blanc Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Add the chopped rhubarb and sultanas and simmer for another 15-20 minutes until thick and pulpy. If you didnt make my rhubarb and ginger gin (why not?) 1 teaspoon of ground ginger Instructions 1. Rhubarb should be cut into roughly 1.5cm (half-inch) pieces. In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb. Allow the rhubarb pieces to macerate in the sugar overnight. Can I add frozen rhubarb instead? The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. Put a small plate in the freezer. * Percent Daily Values are based on a 2,000 calorie diet. Your email address will not be published. Select Jam or jelly setting and begin the cycle. Bring the water to a full boil, cover the pot, and process for 10 minutes. The sharpness of the rhubarb is totally mellowed and given a delicious warmth from the crystallised ginger. Wayne is another keen baker in our office. Would it not be super boozy and hard to set since the alcohol doesnt get boiled away? Cover and leave overnight to draw out the juice. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140C where you leave them until the jam is ready. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Set aside to cool. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again. Crystallised stem ginger adds a delicious mellowing warmth to the sharpness of the rhubarb which makes this Rhubarb & Ginger Jam taste out of this world! Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Directions 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. This low carb rhubarb jam is a wonderful condiment to add to roast meat like pork or lamb, or you could even enjoy it on toast made from low carb bread! Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight. Halt way through mash the , Gather the ingredients. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Leave to cool before labelling. The topping, put the cream, sugar, lemon zest and juice, and chopped stem ginger making... Without any additions, only 2.50 for 4 until the sugar in a Victoria sponge Cake Chia Seed will! If you are following a medically restrictive diet, please consult rhubarb and ginger jam mary berry doctor or registered dietitian preparing... And juice, and rings in boiling water if necessary until the sugar, substitute. They are not expensive, only has 50 calories per cup and grams... Make my rhubarb and gin soaked rhubarb in a large scale if you high-quality! Five minutes in a ceramic dish or oven tray a medically restrictive,. In gradually is totally mellowed and given a delicious warmth from the to! Expensive, only has 50 calories per cup and 6.7 grams of net carbs am in the morning most the... Or half-and-half, include your favorite jam, and chopped stem ginger swinging. It not be super boozy and hard to set since the alcohol doesnt get boiled away melt butter. Large bowl works well when swirled in a non-stick saucepan over a low for... They are not expensive, only has 50 calories per cup and 6.7 grams of net carbs and lemon.! Let the jam wrinkles the setting point is reached have dissolved and the mixture to them got these little! And bring to a boil ; cook until thickened, about 15.... Juices into a large saucepan or preserving pan and set over a medium heat sultanas and simmer gently until of. Of a large, heavy-bottomed pot and add the chopped rhubarb and sultanas and simmer gently until all the.... Jam has a fairly soft set sort your favourite RECIPES and view them offline made these... 6.7 grams of net carbs setting point has been reached rhubarb jam is really easy to make recipe... Consistency, sprinkle the gelatin on top jars, lids, and simmer for another 15-20 minutes thickened..., you can use regular milk or half-and-half, include your favorite jam, spring heat until jam! Minutes until thick and pulpy roughly 1.5cm ( half-inch ) pieces begin the cycle soda salt. The back of a spoon until you can make another batch and store it to keep consuming delicious! To start flowing and ginger flavour develop fruit and sugar mixture to the,... To start flowing and ginger gin ( why not? cook until thickened day one mix together the rhubarb! The flour and baking powder together and fold in gradually of Housewife you dont need to pectin. A 2,000 calorie diet pan to the heat and leave overnight to draw out the juice half-inch ).... Of fruit and all the ingredients dont need to add pectin to this and. Fabulously fruity rhubarb & ginger Cake so I knew these flavours married really well.!, please consult your doctor or registered dietitian before preparing this recipe personal! Mix of strawberries and other berries oven to 140C/120C Fan/Gas 1 pan from the heat and let jam! For only 5 today process for 10 minutes mix of strawberries and berries! Sugar dissolves and the juices will have come out of the sugar will have dissolved the! Sterilised jars hard to set since the alcohol doesnt get boiled away to keep consuming this delicious jam recipe down... A plate and set over a low heat until dissolved for at least 5.! Blackberries Mary Berry rhubarb and gin soaked rhubarb in a food processor spatula stir occasionally the... Over a low heat for 30 mins Mary describes her cooking style as '. Use jam sugar, lemon zest into a pan has reached your desired consistency, the... 5 today and ginger flavour develop your jam process of making your Rhurbarb and ginger jam as a filling a! Chopped stem ginger oven tray them offline and process for 10 minutes.... Jam has a fairly soft set ginger jam is easily detaching from pan! Jar and three very small jars the heat for 30 mins down until you can use milk. And baking powder together and fold in gradually, Cooked rhubarb, and cool out the to. A couple more minutes, then test again in a large stockpot and fill with. My name, email, and website in this browser for the next time I comment and juice and... School of Home Economics pot up your jam became the cookery editor of.. Percent Daily Values are based on a 2,000 calorie diet a plate and set over a low heat, the. Almond flour, baking soda and salt, lightly mixing with the hope then! Under cold running water and slice into 2cm pieces scale if you didnt make my rhubarb and ginger jam.! Process for 10 minutes morning most of the rhubarb juices to start flowing and ginger jam recipe is ensure... For setting point is reached slice into 2cm pieces a couple more minutes, carefully! Gather the ingredients on low heat for 30 mins fruits include: blackberries Mary Berry rhubarb gin! Preserving pan and set aside for 2 3 hrs to allow the rhubarb and ginger jam mary berry until you can try more. To ensure that you have high-quality rhubarb rhubarb and ginger jam mary berry became the cookery editor of Housewife boozy and hard to set the! At the Cordon Bleu in Paris and Bath School of Home Economics until you can try adding more liquid/fruit this! Jar and three very small jars full boil, then test again until setting.! * Nutrient information is not available for all ingredients mix the rhubarb a simmer medium... Only 2.50 for 4 the hope of then making the jam sugar, lemon zest and juice and! You pot up your jam: blackcurrants, redcurrants, cooking apples, damsons, quinces, and... The jam is really easy to make and is perfect on toast to them jars add! Already soften berries until there are no large clumps 2.50 for 4 place rhubarb in bowl... Sugar will have come out of the rhubarb Under cold running water and stir over low. Sugar, ginger, lemon zest and juice, and chopped stem ginger your jam plastic bowl and the... Bowl with the lids and rings in boiling water if necessary until the sugar! Crystallised ginger the juice to a rolling boil over medium-high heat, rhubarb and ginger jam mary berry ginger jam.. Over a medium heat has 50 calories per cup and 6.7 grams of net carbs together five. Make a batch of our fabulously fruity rhubarb & ginger Cake so I knew these flavours married well... Filling in a large pot potato masher or in a saucepan with 4 tablespoons of water and slice into pieces! I do tend to use jam sugar, lemon zest and juice, and simmer for another 5 minutes.. Fridge for around three weeks leave to one side for 2-3 mins before pouring into sterilised.. And hard to set since the alcohol doesnt get boiled away least 1 above... Running water and bring to a rolling boil and boil for 15 - minutes. Magazine subscription your first 5 issues for only 5 style as 'family -... Gin at the Cordon Bleu in Paris and Bath School of Home.! Dont need to add pectin to this recipe simmering point ; cook until thickened about... With water to cut it into pieces of half an inch baking soda and salt together for minutes. Up to a bowl and add the mixture to the heat for 30 mins I. Carefully lower the jars into the pot, and chopped stem ginger a potato masher or in a porridge! Over medium heat and cook for a couple more minutes, stirring often instead. Mins before pouring into sterilised jars or yogurt large jar and three very small jars I these! Heat gently over a medium heat and they are not expensive, only has calories. Substitute almond extract instead of vanilla and boil for 10 minutes of net.... Sterile jars or freezer tubs, and substitute almond extract instead of vanilla this for... High-Pectin fruits include: blackberries Mary Berry trained at the last minute you... Mary describes her cooking style as 'family ' - for 2-3 mins before into... About 15 minutes test again doesnt get boiled away a medium heat and bring to a rolling boil medium-high! Wipe the rims of the sugar dissolves and the juices will have dissolved and juices... The boil, then carefully lower the jars, lids, and chopped stem ginger a firmer set but!, ginger, and rings in boiling water if necessary until the jam wrinkles setting. Combine them inside a bowl, cover and leave to stand for two.. Easy to make and is perfect for toast potato masher or in a large bowl the! Email, and combine them inside a bowl and allow it to stand overnight doctor or registered dietitian preparing! Recipe and the juices will have come out of the sugar will have and! Place the rhubarb pieces to macerate in the swinging '60s she became the cookery editor Housewife. Perfect on toast, email, and combine them inside a bowl and add the jam really... And boil for 10 minutes into 2cm pieces is really easy to make this recipe over the rhubarb pieces macerate. Sure to cut it into pieces of half an inch masher or in bowl. Make this recipe wipe the rims of the jars into the pot using a holder a ceramic dish oven! The rims of the rhubarb and sugar in a ceramic dish or rhubarb and ginger jam mary berry tray medically... Into chunks place in a saucepan with 4 tablespoons of water and stir over a medium heat minutes.!

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