I was wandering around the garden looking for new colour, when I started thinking about using the then abundance of rhubarb in the vegie patch, and pairing it up with some of the beautiful crimson roses covering one of the arbors as it was providing a lovely show with a very heady scent.
Wash the rhubarb and trim the ends before cutting it into 1 cm (1/2 inch) pieces.
Put the rhubarb into a medium, non-reactive pan, sprinkle over the sugar and drizzle with the lemon juice. Cover with the lid and place on a very low heat until the juices start running. Gradually increase the heat, stirring until the sugar has dissolved, and bring to the boil.
Add the rose petals and stir to evenly distribute them throughout the rhubarb mixture. Boil rapidly, until the jam reaches setting point. Once setting point is reached, remove the pan from the heat and skim off any scum and discard it.
Pour into warm sterilised jars, and seal. Once cooled, lable and store in a cool, dark place.