
Rhubarb Fig Ginger Marmalade
Not everything you make with rhubarb has to be sweet, such as in a rhubarb barbecue sauce like this. This rhubarb fig ginger marmalade I have created is sweet, but not the dessert type of sweet. It goes great on grilled pork or chicken, but I like it best with goat cheese on a crostini. It’s very simple to make and you can preserve it in mason jars to keep it on your shelf for a long time.
Rhubarb Fig Ginger Marmalade
Here is the simple part of this recipe. In a sauce pan combine all ingredients and cook over medium heat for about 30 minutes, stirring occasionally, until thickened.
Preserve your rhubarb fig ginger marmalade in jars buy boiling them in a bath for 20 minutes. You can see step-by-step on how to preserve in my homemade salsa post. You don’t have to preserve the marmalade; instead you can use it right away on grilled pork or chicken, or with cheese and crackers!
Rhubarb Fig Ginger Marmalade
Ingredients
- 2 cups rhubarb finely chopped
- 1 cup dried figs finely chopped
- 1 cup brown sugar
- 1/2 cup white onion finely chopped
- 1/2 cup Mission fig balsamic vinegar you can use regular balsamic vinegar as well
- 1/2 cup bourbon
- 2 garlic cloves minced
- 1 Tbsp ground ginger
- 1 tsp salt
- 1 tsp ground allspice
- 1/4 tsp ground cinnamon
Instructions
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In a sauce pan combine all ingredients and cook over medium heat for about 30 minutes, stirring occasionally, until thickened.
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Cool and store in the refrigerator or preserve in mason jars.
Recipe Notes
Nice with grilled pork or chicken, or with cheese and crackers.