Spoon the tart jam over goat cheese, lamb chops and duck breast
To learn more about this recipe, see our related story, The Jar Star Speaks, in our Chicago edition.
Yield: Makes seven ½-pints
Cook Time: 1 hour (plus overnight refrigeration)
3 pounds rhubarb, diced
3 cups wheat beer
1½ cups sugar
2 tablespoons lemon zest
Juice of 1 lemon
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