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Author Notes: It's spring and the only time you can cook with fresh rhubarb. Darina Allen is the Alice Waters of Europe and runs a wonderful hotel and cookery school in Ireland, The Ballymaloe House. This recipe is so simple, just 4 ingredients and allows you to enjoy the special flavor of rhubarb all year long. —Bubba Mac
Makes 6 8 oz jars
- 2 pounds rhubarb
- 2 pounds sugar
- 1 lemon
- 1 2 inch piece of ginger root
- Wash and trim rhubarb, using only tender stalks. Chop into 1 inch pieces.
- Mix rhubarb, sugar, juice and zest of one lemon in non-reactive bowl. Let sit overnight.
- Smash ginger, tie in cheese cloth and add to rhubarb/sugar mixture in saucepan and simmer for 1 1/2 to 2 hours until rhubarb breaks down. Discard ginger.
- Store in refrigerator or process in water bath in canning jars for 15 minutes.
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