When I was growing up, for special occasions in the summertime, my mom would bake a raspberry-rhubarb pie. It had a buttery crumb topping flecked with cinnamon and ginger. The pie inevitably turned into a puddle of fruit and crust on the plate, but I loved it nonetheless.
This jam features all the same great flavors as that pie: tart rhubarb, sweet raspberries, and spicy ginger. A few tips: I find the best way to grate fresh ginger is on a microplane. Be sure to catch any extra juice. If your rhubarb stalks are especially fat, halve them lengthwise before chopping them. The goal is to break them down as quickly as possible to preserve the fresh flavors. I used lemon zest and juice in this recipe because that's what I had on hand, but lime would work equally well.
The flavors of this jam are big and bold, so it would work best with straightforward baked goods that won't compete. Skip the cakes and muffins and pair it with simple buttery croissants, whole-wheat toast, or brioche.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.