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Rhubarb Ginger Preserves

June 24, 2010

I love rhubarb. I love strawberries. But…I don’t like them together.

There, I said it.

Finding good rhubarb recipes that don’t include strawberries can be challenging. The recipe for these preserves is one of my very favorites.

Rhubarb Ginger Preserves

Adapted from Christopher Kimball’s The Yellow Farmhouse Cookbook.

Ingredients

One pound rhubarb, about 4 cups, cut into 1/2” dice
1 cup granulated sugar
3 T fresh ginger, minced

Preparation

  1. Bring ingredients to boil.
  2. Reduce heat to medium. Simmer 20-25 minutes, until mixture reaches 215 – 220F.

Makes two cups.

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