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Roasted Rhubarb Jam
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Description
The baby loves this by the spoonful. I prefer a thin smear of butter before spreading mine on toast. My older daughter skips the butter. Funny how different we are, even though we share the same gene pool.
Ingredients
- 1 pound Rhubarb, Tough Ends Removed And Cut Into Large Chunks
- ½ cups Sugar
- ¼ teaspoons Cinnamon (optional)
Preparation
Preheat oven to 400ºF. Toss rhubarb with sugar and cinnamon, if using, in a 9-inch by 13-inch nonstick baking dish. Roast for 20 minutes until thick and bubbly. Stir to mix well, then let cool completely. Transfer to a tightly sealed jar and store in the refrigerator for up to two weeks. May also be processed in a hot water bath using sterilized glass jars.
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