As the rhubarbseason has commenced, and to celebrate 80 years of freedom in the Netherlands: Ginger-Rhubarb marmelade (jam)!

Bought 2 kg rhubarb, added biovegan jellysugar, 100 gram chopped ginger and added 1(bio)citron (both the rasped skin as the juice). And after a couple of minutes of cooking, this is the result.

#rubarb #marmelade #homecooking