Ingredients:

  • 3 cups (450g) fresh rhubarb, chopped into ½ inch pieces
  • ½ cup (100g) granulated sugar
  • 2 tbsp (30ml) water
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1g) salt
  • ½ tsp (2g) vanilla extract
  • ½ tsp (1g) ground cinnamon

Instructions:

  1. Combine the chopped rhubarb, sugar, water, and lemon juice in a medium saucepan, stirring well to ensure sugar is evenly distributed.
  2. Place the pan over medium heat and bring the mixture to a light boil, then immediately reduce to a simmer.
  3. Stir occasionally for 8–10 minutes until the rhubarb softens into a jammy, translucent consistency.
  4. Remove from heat. For a smooth glaze, whisk or pulse briefly with an immersion blender. Stir in the vanilla extract and ground cinnamon.