Happy Thursday guys! Recipe of the day is Rhubarb Ginger Jam – super quick, easy and simple jam, perfect for your french toast and/or pancakes.
This is a really simple recipe for delicious rhubarb jam/spread that could be stored in the fridge for up to three days. Serve it on french toast, pancake and with cheese. It is actually so yummy with some cheese and crackers and a glass of vino (inevitably). 🙂
What you need:
- rhubarb
- ginger
- vanilla essence
- lemon zest
- sugar
Here’s how to make this delicious Rhubarb Ginger Jam
Ingredients:
- 200g fresh rhubarb, cut into chunks
- 100g ginger, grated
- 1 lemon, zest only
- 2tsp vanilla essence
- 120g caster sugar
Preparation:
- Heat a pot with the rhubarb, ginger and sugar and once the sugar is melted, turn the heat down and leave to simmer for about 40 minutes.
- Add the vanilla and lemon zest, stir well and leave for another 10 minutes.
- Remove from the hob and leave to cool. If you prefer smooth consistency, simply blend the mixture. Store in a jar in the fridge for 2-3 days.
Enjoy!
I hope you guys love this recipe as much as we do. Stay tuned for more quick, easy and tasty recipe coming soon.
Now that the weather is really sunny and hot, I have so many Summer inspired recipes to test. I’d love to know what kind of recipes you’d like to see. Let me know in the comments below or simply contact me. I’m all about using whatever is in season and Summer has so much to offer so really excited in that regards.
But first is a profiterole cake that I’l try making tomorrow for my baby boy. I can’t promise I’ll share it on here as I’m not sure if it’ll work. 🙂
I do hope so though, so stay tuned. xx
