Spiced Rhubarb

Ten cups of diced rhubarb simmered with sugar, apple cider vinegar, cinnamon, and allspice for over an hour until it breaks down into a thick, spiced preserve. This is one of those recipes that serves two completely different purposes: spread it on biscuits like jam, or brush it over ham as a tangy glaze.

The apple cider vinegar is the ingredient that makes this work as both a sweet preserve and a savory condiment. It adds a sharp tartness that keeps the sugar from being cloying and gives the rhubarb a chutney-like quality.

The long simmer (60-70 minutes) is what transforms the rhubarb. It starts as chunky, fibrous stalks and finishes as a smooth, spoonable spread. The sugar dissolves into the released juices and the whole mixture thickens as the water evaporates.

Pour into pint jars and refrigerate. This keeps well for weeks.

Kitchen Tips

• Use fresh or frozen rhubarb. Frozen works just as well since everything cooks down completely.
• Stir occasionally during the long simmer to prevent scorching on the bottom as the mixture thickens.
• The preserve thickens more as it cools. If it looks slightly thin when hot, it will set to the right consistency in the fridge.
• Start checking consistency at 60 minutes. It should coat a spoon and hold its shape briefly.

Variations

• Strawberry rhubarb: Add fresh strawberries in the last 15 minutes for a classic fruit combination.
• Ginger spiced: Replace allspice with ground ginger for a sharper, more warming preserve.