Cheese and charcuterie with easy seasonal rhubarb ginger jam

Rhubarb is in season, and what better way to enjoy it than with all the cheese and charcuterie! I made this jam with a little dash of ginger to give it a little tart spice to calm the overwhelming sour and sweet flavour that rhubarb has naturally. I’ve popped the recipe below, and also listed all the gorgeous cheeses, meats and nibbles that I got on Farmdrop alongside the rhubarb jam ingredients, too! This jam is so easy, you can make it in less than 30 minutes, and enjoy it the same day.

Jam ingredients:
400g rhubarb, cubed
300g white caster sugar
1 tbsp ginger juice
½ lemon, juice

Pop two small plates in the freezer. Simply heat your rhubarb and lemon juice on the stove in a small pot until simmering and rhubarb has softened (about 10 mins), then add in your ginger juice and sugar. Bring to a rolling boil and then lower the heat slightly and simmer for another 20 minutes, scraping any foam off the top as it simmers. After your jam is starting to thicken, you can test how jammy it is by taking a tsp and popping it on one of your frozen plates, if it stays put, then it can be ready to pour into a jar or container to pop in the fridge, if not, let it go for a bit longer until it thickens. I let mine cool and then served it with a sprinkling of thyme on top!

For the cheese board:
- Cotswold brie, cut into triangles
- Lye Cross Farm Wensleydale, cubed
- White Lake Cheese Driftwood goat’s cheese log, sliced
- Saucisson slices
- Fennel salami
- Pears, sliced
- Greek roasted and salted pistachios
- Rosemary & thyme (to fill gaps)
+ optional - Red Leicester cheese

Did you notice my little salami flowers? Was quite proud of those!