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Rhubarb Bacon Jam<\/p>\nRhubarb Bacon Jam<\/p>\n
<\/p>\n
3 – 5 slices bacon<\/p>\n
2 cup finely chopped red onion<\/p>\n
2 cup chopped fresh rhubarb<\/p>\n
\u2153 cup pure maple syrup<\/p>\n
3 T. apple cider vinegar<\/p>\n
1 lemon (1 tsp. zest; 1 T. juice)<\/p>\n
Crusty bread<\/p>\n
Whole milk ricotta cheese<\/p>\n
<\/p>\n
Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 T. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits. Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture. Serve warm with bread and ricotta. Makes 14 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rhubarb Bacon Jam 3 – 5 slices bacon 2 cup finely chopped red onion 2 cup chopped fresh rhubarb \u2153 cup pure maple syrup 3 T. apple cider vinegar 1 lemon (1 tsp. zest; 1 T. juice) Crusty bread Whole milk ricotta cheese Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 T. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up…<\/p>\n