Rhubarb and Ginger Jam

1 1/2 pounds rhubarb stalks (about 4 cups chopped)

3/4 cup maple syrup (white sugar or brown sugar work too, but you may need to use more)

1 tablespoon fresh lemon juice

1 tablespoon grated fresh ginger

Place all the ingredients in a medium-sized pot over low heat. Cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat.

Taste and add additional maple syrup if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb.

Allow to cool before using or storing. Serve on toast, over vanilla ice cream, or with roasted meats! Store in an air-tight container in the fridge for up to 2 weeks or in the freezer for up to 6 months.

GF V veg DF

Yield: 12 servings