Spicy Rhubarb Jam


I love rhubarb. My father loves rhubarb. His father loved rhubarb. (You get the picture.) This recipe has a southwestern flare to clear your senses. Use it to spice up a charcuterie board or to dress up a cheese plate. 



2 stalks rhubarb

1 jalapeño

1/4 cup light brown sugar

1/2 cup apple juice

1/2 cup water

Pinch of salt



Slice rhubarb into 1/4″ strips and place in a medium sauce pan. Finely mince jalapeño and add to the pan. Add remaining ingredients to the pan and bring to a boil over high heat.


Once contents come to a boil, reduce heat to low and continue to simmer for 45 minutes. (The rhubarb will break down and due to its natural pectin, become jammy.) Remove from the heat and cool completely. Use as often as possible.