roasted rhubarb and rose water jam

my favorite way to take rhubarb through the seasons

you might already know that rhubarb holds the key to my heart, and i think one of the best ways to keep this seasonal vegetable on hand all year round is through jam. i consider this particular recipe my love letter to the sweet and sour stalks, a marriage of blushing rhubarb and rose that’s as classic as they come.

while i prefer to keep this jam simple with just the subtle, floral notes of the rose water to complement and deepen the mellowed sweet and sour flavor of the gently roasted rhubarb, the recipe is written to allow for variation. this hands-off jam can be souped up with different combinations of flavors, think vanilla bean, star anise, ginger or cardamom. the natural pink and burgundy color is enhanced with darker red and purple tones thanks to dried hibiscus flowers, but this is completely optional; simply leave them out if desired.

enjoy it in any place you might use jam—over a bowl of yogurt or ice cream, swiped on toast, beside a warm biscuit, layered between sponge cakes, swirled into cookies or over custards, tucked into french toast, et cetera.

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roasted rhubarb and rose water jam

makes about 600 grams (1 3/4 cups)

600 grams rhubarb

300 grams sugar (if you like your jam less sweet, drop down to 200 grams)

5 dried hibiscus flowers (optional)

100 milliliters hot water

1 tablespoon lemon juice

1 tablespoon rose water

1. trim ends and tops off rhubarb stalks and cut into 1 inch (2.5cm) lengths. add to a roasting pan and toss with sugar; if you want to add other flavors to the jam (think vanilla beans, sliced ginger, cardamom pods, or star anise), now is the time. let the mixture macerate for 30 minutes. add hibiscus flowers and hot water to a small bowl and set aside to steep while the rhubarb is macerating.

2. once the rhubarb has rested, preheat the oven to 180°C/350°F. remove the hibiscus flowers from the water, add to the macerated rhubarb and mix to combine; if you’re not using hibiscus, still add water to the rhubarb.

3. bake the rhubarb for about an hour, stirring halfway through. the rhubarb should be very tender all the way through (test this by pressing gently with the back of a spoon, it should squish easily with no resistance) and the liquid should be relatively thick, syrupy and reduced. if these things are not true, keep roasting the rhubarb, checking in 15 minute increments, until they are.

4. remove from the oven and add lemon juice and rose water. mix well to combine, transfer to an airtight container, then leave uncovered to cool to room temperature; you might think there’s too much liquid but don’t worry, the jam will thicken up as it cools.

5. once cooled completely, cover and store in the fridge for two to three weeks. you can also freeze it for up to 6 months; transfer to the fridge for at least 24 hours to thaw before serving.