Forgive me for not making a video for this recipe. I wasn't even sure if it would turn out well, so I didn't document the process. But it did turn out, wonderfully so.
A few days ago, my friend Kym gave me some rhubarb from her garden. I'm no rhubarb expert, but I do know that sugar is its best friend, and that it tastes good on bruschetta. I found a rhubarb jam recipe and adjusted it a little. It came out thick, tart, and sweet. And delicious.
Easy Rhubarb Spread (yields about 1 cup)
adapted from Chollow
10 oz chopped rhubarb
1/2 cup sugar
3 tbsp orange juice
Combine all ingredients in a saucepan. Bring to a boil. Reduce heat to medium-low and cook for about 20 minutes, stirring occasionally, until the spread thickens. Spread on crackers, bruschetta, or enjoy by itself.
