My kiddo loves to create this and share as gifts. I had a go and it’s amazing!

Remember that time I stumbled across that charming little farmer’s market stand overflowing with fresh rhubarb? Well, today, I’m bringing a bit of that rustic charm into our kitchens with a recipe for Slow Cooker Rhubarb Sweet Chili Jam. This unique twist on traditional jam combines the tartness of rhubarb with the heat of chili, making it a wonderful condiment that spans the gap between sweet and spicy. It’s perfect for those looking to jazz up their breakfast toast or add a gourmet touch to cheese platters.

This rhubarb sweet chili jam is incredibly versatile. Spread it over a piece of crusty bread topped with goat cheese for a delightful snack, or swirl it into your yogurt for a spicy-sweet start to your day. It’s also fantastic as a glaze on grilled chicken or pork, adding a burst of flavor that’s sure to impress at your next barbecue.

Servings: Approximately 20 servings

4 cups of rhubarb, chopped
1 cup of sugar
1/4 cup honey
3 garlic cloves, minced
1 red chili, finely chopped
1 tsp salt
1/2 cup cider vinegar
1/2 cup water
1 lemon, zest and juice