I did post a picture of this jam last year but I do believe it is necessary again. There are two reasons for this. I really love this jam for it’s two ingredients, rhubarb and cardamom, and two, I did not give out the recipe last year.
500 g rhubarb
4 dl jam sugar (that’s what it’s called in Finland)
1/2 dl water
1/2 tl cardamom
1. Peel the rhubarbs and shop the up into a kettle. Add the sugar, water and cardamom. Bring it to a boil and peel the foam away.Let it boil until the rhubarbs are soft, approx. 10 mins.