As the rhubarb is running rampant I decided to do something with it and make jam (we’ve nearly run out of blackberry and apple jam). The recipe was simply equal amounts of fruit and sugar (in weight) with a bit out ground ginger. This is simmered until its all mushy then boiled rapidly until setting point is reached (it wrinkles on a cold plate). Making jam is so easy and it didn’t take long, not sure why anyone would want the supermarket stuff with all its preservatives in it.
Homemade stuff always tastes better as well!