My parents visited us a few weeks ago and brought a ton of rhubarb from my grandparent’s farm. I was stoked. Jon was overwhelmed. What on earth would we do with all of that rhubarb? Naturally, I sent out a Tweet asking for suggestions and received a myriad of responses from pies to cakes to jams. Jam won. Jon made 3 kinds. First up: Raspberry Rhubarb.
Raspberry Rhubarb Jam
- 4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
- 6 ounces of raspberries
- 1 cup sugar
- 2 tablespoon fresh orange juice
- zest from 1orange
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 30-40 minutes. Transfer to bowl. Cover; chill. Can be prepared 1 week ahead. Keep chilled.
A Ginger in the Kitchen 
That sounds super delicious! And simple! Gonna have to bookmark this. Thanks for sharing the recipe!