Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put a couple of small plates in the freezer for testing the jam later. Toss the rhubarb and chillies with the sugar and leave at room temperature for 1 hour, stirring a few times throughout.
Tip into a pan with the orange juice and ginger, and heat gently, stirring, until the sugar dissolves. Bring to the boil then keep cooking until the mixture reaches jam setting temperature (105C). To test, spoon a little jam onto one of the frozen plates then run your finger through. It should wrinkle and have a jammy consistency. If not, keep boiling and testing. Pour into small sterilised jars and seal.