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Rhubarb-Thyme Jam

3 cups Rhubarb -- medium dice (from about 3 large stalks)
1 tbsp Ginger -- grated
1 stick Cinnamon
1 tbsp Thyme, fresh -- chopped
10 grinds Black pepper
½ tsp Salt
⅓ cup Champagne Vinegar
¼ cup Honey, or more to taste
1 tsp Lemon zest

Put all ingredients into a saucepan. Bring to a boil and reduce to a simmer and cook, stirring often, for about 30 minutes until thickened. Remove cinnamon stick and cool jam in refrigerator until ready to serve. Serve with a selection of local cheese. Pairs well with Chateau St. Michelle’s Eroica Riesling.

Note: You can also add a pinch of cayenne if you want a little heat. Try this jam on fresh bread with a young goat cheese, or paired with cold turkey or duck.