Rhubarb Marmalade
About 2 pints

Rhubarb Marmalade

Hint

It is virtually impossible to guess how tart freshly cut rhubarb will be, so sweetener amounts in recipes really are experience based guesses. In this case a balance of sweet and sour is essential, so taste before you decide it is finished. How can you tell if it’s “balanced?” If you like it, it’s right.

Ingredients

1# rhubarb, washed and sliced thin or chopped (about 4 big fat stems)
½ cup red onion, peeled and chopped
1 tsp. dried thyme or 2 tbs. chopped fresh thyme leaves
¼ cup aged Balsamic vinegar
½ cup honey
2 tbs. granulated sugar
5 pieces candied ginger, minced or 2 tbs. pre minced
½ tsp. pure vanilla extract
¼ cup rhubarb, minced

Procedure

1. Put all ingredients except the last minced rhubarb in a saucepan, stir and simmer on medium low until rhubarb is just softened. Remove rhubarb with a slotted spoon and simmer liquid until it thickens slightly.
2. Carefully (sauce will be tongue-scalding hot) taste the sauce; it should taste like rhubarb and have a good sweet-sour balance. If it is puckering tart, add a little honey. If it is jam sweet, add a little vinegar.
3. Return cooked rhubarb to the sauce, add the minced rhubarb and simmer for about 2 more minutes.
4. Transfer to a non-metallic bowl and cool to room temperature. If you have more than you will use at one time, store it refrigerated in a covered jar.