If you've never made jam, and are feeling hesitant about going through the whole cooking and canning process, and you just want to maybe dip your toe into the jam-making pool and see what temperature the water is, then this is the way to do that.
It's thick and rhubarb- tart and cooked-sugar-sweet and has a little heat from the fresh ginger and a little something friendly from the vanilla.
It's terrific. I'm already thinking of ways to use this, and I'm also already thinking I should have made more.
Guess I'll just have to keep my fingers crossed when I go to the Farmers' Market on Friday.
But back to the beginning....