Rhubarb is flourishing at the moment (at least in my garden!) and has become a staple in my fridge in compote form, ready to be used for breakfasts and desserts. 

Nutrient-wise, rhubarb is pinkly perfect when it comes to a good dose of folate, vitamins C and K, and an energy-releasing B vitamin boost. Calcium, magnesium and potassium are the main minerals in rhubarb, brilliant for bones, muscle function and a huge range of essential processes. 

Ginger is a health wonder in itself, linked in research to reducing inflammation, easing arthritis and a whole raft of conditions rooted in inflammatory states. Fresh ginger is, naturally, the best to make the most of the nutritional benefits, so a recipe that makes use of lots of rhubarb and the healthy boost of fresh ginger, while being utterly delicious, is perfect! Rustle up a batch, and enjoy on your toast, swirled through yogurt, or dolloped on top of coconut flour pancakes for a weekend treat the kids will love! 
 

Rhubarb Jam with Ginger

A kilo of rhubarb (the younger and pinker, the better) washed, and cut into small pieces (about 1 inch)

A kilo of jam sugar

2 inch piece of ginger, peeled and grated

1 lemon, juiced and zested

A couple of saucers, placed in the freezer

Place all the ingredients into a preserving pan, combine well, and leave for a couple of hours to infuse. Check occasionally to make sure the sugar is well mixed in and beginning to dissolve into the rhubarb juice. Put the pan on a low to medium heat, and stir gently to dissolve all sugar completely. Bring to the boil, cooking at a steady rolling high simmer to cook the rhubarb, and set the jam (around 20 minutes, but test after 15)

For novice jam makers, test by taking out a saucer and dropping a little jam on it - after 30 seconds or so, give the blob a prod; firm and wrinkling blobs mean the jam is at setting point! If not, keep cooking and test every couple of minutes until your blobs wrinkle…..

Take off the heat when ready, leave for a few minutes to cool slightly, and pour into sterilised jars.