Rhubarb Jam

• 500 grams rhubarb, chopped

• Juice from 1 large mandarin

• 2 teaspoons mandarin peal finely chopped

• 1 cup sugar

• 1/4 cup water

Place chopped rhubarb, mandarin juice and 2 teaspoons chopped peal to blender. Gently purée leaving many larger pieces (do not liquify).

Place in saucepan, add sugar and water. Gently simmer for 45-60 minutes, stirring occasionally.

Store in airtight container in refrigerator.