in desparation I used pickled ginger - works a treat!

This is the second ""rhubarb season"" that I've made this recipe. It is quick, easy and I've had fabulous reviews from friends and family. The ginger adds a little something but doesn't over-power the rhubarb. I also add a little lemon zest (about a tsp.) for a really fresh taste. More people should try to make homemade jam. You just can't get this fresh flavor from the market. The effort is worth it, and your family will love you!