For as long as I can remember, there has been a huge rhubarb plant in the garden. It is abrasive and tries to overtake and suffocate the other plants. It is a conquering tyrant. My mother refers to it antagonistically as a weed.

Growing up, my family never ate rhubarb and that is the sad, sad truth. The rhubarb plant would sit, lacking attention like a middle child. During sunny afternoons, we could spot the neighbors eyeing our plant with green envy. And then, in the dead of night, they would sneak over with a pair of hedge clippers and steal as much as they could get away with. I kid you not.

I decided this desperately needed to change and so this rhubarb jam was born. It is quick, easy to make, and goes well on just about anything.

Because it was a hot afternoon, I was not about to spend my time canning in the kitchen. Since I am not looking to save up for winter, making one jar sufficed. It takes less than 15 minutes to have a tasty spread. The recipe can easily be doubled or tripled if necessary.

Simple Rhubarb Jam

Yields 1 jar of jam

10-12 stalks (3 cups) of rhubarb, ranging from 12 to 18 inches in length
1 to 1 1/2 cups sugar, to taste
1 lemon, juiced

Rinse rhubarb stalks, drain, and cut lengthwise. Dice rhubarb into small pieces.

In a saucepan, add rhubarb, sugar, and the juice of 1 lemon. Boil for 10 minutes. Remove from heat and let cool. Keep refrigerated.