Roasted Rhubarb Jam

In a medium-sized baking sheet, add in the cut rhubarb. Toss it with the vanilla sugar, a couple pinches of kosher salt and let sit for 10 minutes so the juice and extract.

Squeeze in the lemon juice, toss and place in a preheated 350ºF oven and roast for 25-30 minutes. Remove and let cool.

Peel the fresh ginger and place it in a garlic press. Squeeze gently over a clean bowl to catch the juices. Pour the ginger juice, about 1/2 to 3/4 teaspoons, through a mesh strainer to catch any ginger solids and discard. Stir and break up any large pieces of rhubarb.

Serve as is over angel food cake or cheesecake. Or blend until slightly smooth and chunky for more of an apple-butter consistency.

Enjoy!

Note: The vanilla sugar can be substituted with 3/4 cup of sugar along with either half a vanilla bean scraped or 1/2 teaspoon of vanilla bean paste.