Simply Scratch · by Laurie McNamara★ 5.0 (1)
Roasted Rhubarb Jam
NUTRITION · PER SERVING45M COOK
CAL 2%·PRO 1%
CARBS 10G100% OF CAL
1G FIBER9G ADDED0G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick roasted rhubarb jam infused with fresh ginger and vanilla. Chunky enough to top ice cream or smooth enough to spread on toast.
condimentamerican🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 pound rhubarb (trimmed and cut into 1/2 inch pieces)
- 3/4 cup sugar
- 1 pinch kosher salt
- 1 large lemon (juiced)
- 1 inch piece ginger root (peeled and squeeze for juice (about 1 teaspoon juice))
- 1 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 45M
CAL 2%·PRO 1%
CARBS 10G100% OF CAL
1G FIBER9G ADDED0G INTRINSIC1G OTHER9G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 26mg
- Total sugar
- 9g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 87mg
- Calcium
- 25mg
- Iron
- 0.07mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.