Rhubarb, usually confused for a fruit, finds its way into lots of desserts, especially pies and crumbles. Here is a great recipe for turning this versatile ingredient into a jam.
Makes 2 Cups
600g rhubarb, washed and cut into 5cm pieces
13⁄4 cup caster sugar
2 cinnamon sticks
2 tbsp water
1 Place all ingredient into a saucepan over medium heat; stir until sugar dissolves.
2 Simmer for 15-20 minutes or until thick and syrupy, stirring occasionally to prevent burning.
Pour jam into sterilised jars and refrigerate until ready to use.