By: Chef Laura Bonicelli
Rhubarb Ginger Marmalade it tart and sweet, and it carries a little kick from the ginger. I love it, in particular, with my Rhubarb Cardamom Scone recipe, but I also use it on cheese plates with brie and on my sourdough toast.
The Rhubarb and Ginger Combination!
Crystallized ginger is ginger root cooked until softened, and then it’s coated in sugar. It’s tastes like a spicy candy with a soft gummy bear-like consistency. Ginger helps with colds, indigestion, and nausea. It’s easy to make your own crystallized ginger, and I like to keep mine in the freezer. I love to have it on-hand.
I grow rhubarb at home but frequently end up buying extra from my favorite Farmers Market. We can’t get enough of it during this time of year! Aside from baking it into pies, and scones, we love this pasta dish and this cake! Of course, making this Rhubarb Ginger Marmalade is a Spring tradition in my house.
About the Recipe
There’s a little upfront time in this recipe. The rhubarb needs to macerate with the sugar to pull the water out of it. I allow three hours for this process, but it could be overnight if that’s more convenient. It jumpstarts the cooking process and also builds the ginger and lemon flavor. The mixture, at this point, smells fresh and fantastic. The heavy use of citrus (lemon) is why I call it a marmalade. I love that you can taste the lemon, the ginger, and the rhubarb.
Macerating the fruit will decrease the volume substantially, almost by half. Stir the mixture occasionally to aid with the process.
Once you get it all in the pot and simmering, you are looking at an hour or more to gel the marmalade. You can tell it’s getting close when the color darkens, and the consistency is thick. My go-to test is to put a small teaspoon of marmalade on a chilled plate. If you run your finger through it and it doesn’t run together – you’re done!
I hope you love this recipe! Buon Appetito!
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Step by Step Instructions
Rhubarb Ginger Marmalade
Ingredients
- 2 pounds young rhubarb chopped
- 1/2 cup chopped crystalized ginger
- zest of 2 lemons
- 4 cups sugar
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- juice of 2 lemons
Instructions
- Mix the rhubarb, ginger, lemon zest, and sugar in a bowl or container and let stand for 2 to 3 hours to macerate. Stir the mixture every 30 minutes.
- Pour the mixture into a 4-quart sauce-pan. Add the lemon juice and cook over medium heat, stirring frequently, until thick and jammy. You can test the doneness by dropping a teaspoon of the sauce onto a chilled plate and let it sit for 10 seconds. If it leaves a clear path when you run your finger through it, it's ready. This can take as long as an hour.
- Pour into still-hot sterilized jars. At this point, you could seal and can the marmalade. Alternatively, cool completely, put the lids on the jars, and store in the refrigerator. The jam will keep in the fridge for up to three months.
Notes
"Chef Laura Bonicelli"
Nutrition
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