Preparation

• 在一个大碗中，将大黄，糖，酸橙汁，石灰皮和姜混合在一起，然后搅拌。用保鲜膜盖住并冷藏过夜，偶尔搅拌。

  Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Discard the lime zest and set the rhubarb aside. Pour the juice into a 6-quart pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the sugar has dissolved and the flavors have melded, about 5 minutes.

  加入大黄，煮沸。将热量降低到低，从表面掠过任何泡沫，然后轻轻慢火煮，直到大黄分解并变稠，40分钟至1-1/2小时；经常检查以防止过度烹饪。

  To test for doneness, chill a small dish in the refrigerator. Put a small dollop of jam on the dish, let cool briefly, and then run your finger through it. If the mark stays, the jam is ready; if it doesn’t, cook the mixture for a few more minutes and retest. Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage.

  为了可以果酱，将其分成灭菌的品脱或半品脱的罐子，留下¼英寸的顶空。用螺丝带擦拭轮辋，然后将盖子固定在罐子上，将其指尖紧身。将罐子放入装有架子的大锅中，并加入足够的水覆盖2英寸。用高火煮沸，然后轻快煮沸10分钟。

  Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids—if the lid holds, the jar is sealed. Store in a dark place for up to 1 year (you don’t have to screw the bands back on). If a seal fails, refrigerate the jar and use the jam within 2 weeks.

在将所有的大黄果酱布住在烤面包上之前，请尝试一些这些甜美和咸味的想法：

•将其搅拌成酸奶或燕麦片。
• Use it as a pancake or waffle topping.
• Serve a dollop with sausages or roast pork (in place of applesauce), or spread it on a roast chicken sandwich.
•过滤一些温暖的果酱，并将剩余的糖浆在鸡尾酒中或作为鸭子的釉中。
•将温暖的果酱撒在芝士蛋糕上。
•将其夹在两个糖饼干之间。
• Fold it into whipped cream to make a rhubarb fool.