Ingredients 

1 pound of Rhubarb 

200 mil of water 

1 pound of sugar. (jam sugar if preferred but not necessary). 

1 Microwave oven. 

1 jam jar and lid. 

1 conventional oven. 

Method 

Set your microwave to ¾ power. 

With a sharp knife finely slice your rhubarb into ½ cm slices. 

Place into a microwave dish with lid. Use glass Pyrex. Don’t use plastic. 

Place Rhubarb in dish with the 200 mil of water. 

Zap in the microwave for 5 minutes covered. 

Stir. 

Zap in the microwave for 5 minutes covered. 

Stir in 1 pound of sugar. 

Zap in the microwave for 5 minutes covered. 

Stir. 

Zap in the microwave for 5 minutes uncovered. 

Stir. 

In the meantime heat your jam jar and lid in the conventional oven for 5 minutes at 150 degrees C. 

With a spatula (last lick) and using a stainless steel jam funnel, if you have one, guide the Rhubarb jam into the jam jar, screw the lid on, and place back into the now turn off conventional oven and leave to cool. 

Place in the fridge and use liberally. It will make about a pound and a half of jam. I find I use it up in about 5 days. 

Remember boiling sugar is 180 degrees C. It will stick and scald very easily so always be safe. Always use tea towels and oven mittens when dealing with the jar the jar lid the jam. 

If you would like to tweak it then you could always add a finely grated thumb size of ginger.

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Roy Winton, May 2020