Rhubarb Jam



Mamma's little baby loves rhubarb, rhubarb,
Beebopareebop Rhubarb Pie.
Mamma's little baby loves rhubarb, rhubarb,
Beebopareebop Rhubarb Pie.

If any of you listen Prairie Home Companion, then you know exactly what I'm singing about!  I just kept humming this little melody while chopping the beautifully pink vegetable.  Admittedly though, I'm not making rhubarb pie, but jam is just as delicious!  And boy, for a rainy day, I can't think of a better way to warm up the kitchen than with a sweet, cinnamon smell of roasting rhubarb!

So, to lay it all out, I had never made jam before this moment.  But let me tell you it was so quick and easy that I'll probably start making jam much more!  It is just so delightful to spread warm jam on some morning oatmeal, crackers, or my personal fave: chocolate chip cookies!


Rhubarb Jam

1 pound rhubarb, tough ends removed & cut into large chunks
1/4 cup brown sugar
scant 1/2 teaspoon cinnamon

1. Preheat oven to 400ºF. Remove tough ends of the rhubarb and chop the stalks into chunks.

2. Toss rhubarb with brown sugar and cinnamon in a nonstick baking dish. Roast for 20 minutes until thick and bubbly. Keep an eye on it since this is a sugary dish thus it can burn easily.  (Even if it does burn, the jam is not ruined, just don't scape the burnt bits off the bottom.)

3. Remove the sweet rhubarb from the oven and scrape contents into a small mixing bowl.  Mix the pink goodness well, then let cool completely. Transfer to jar that can be sealed tightly. 

Since this recipe does not go through the process of sterilizing jars for sealing, this jam recipe can store in the frige for up to two weeks...if it lasts that long!