Rhubarb, Ginger and Pink Grapefruit Preserves
July August 2011
Rhubarb and grapefruit are similarly tart, and together make delicious pink preserves. Spiking them with ginger adds a little warmth.
4-5 rhubarb stalks, chopped
2 pink grapefruits, peeled and chopped
2 c. sugar
1 small knob of ginger, peeled and sliced
In a large pot, combine the rhubarb, grapefruit flesh, sugar and ginger and bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the mixture is soft, thick, and jam-like.
Cool the jam, pluck out any large chunks of ginger if you want – they’ll wind up semi-candied – and store in the fridge.
Makes about 2-1/2 cups.