|This jam is delicious on home made wholemeal soda bread|
- Wash and slice the rhubarb stems and simmer gently with the water.
- Add the grated ginger.
- Stir in the gour and sugar and boil for 20-30 minutes, stirring to prevent it burning on the bottom of the pan.
- Test for setting by dropping a little of the jam either into a glass of very cold water or onto a cold metal spoon. If it clumps together the jam has reached setting point and you can remove it from the heat and put it in sterilised jars.
- Try it with soda bread; recipes here and here.