Spoon the tart jame over goat cheese, lamb chops and duck breast
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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