By Sarah Walker Caron. Bangor Daily News
A few weeks ago, it first appeared — several ribs of red and green rhubarb at the farmers market. It’s one of the first signs of the impending summer harvest season, and a glorious tart element that adds a tasty balance to spring sweets. I bought some, imagining all the things I could use it for.
Pies and cakes and bars, oh my.
Though I only cooked with rhubarb for the first time last year, I’ve quickly fallen in love with it. And although there are so many things I want to make with it this year, the first on my list was jam — a classic strawberry rhubarb jam.
This jam recipe is based on my go-to one. It makes a small batch — just one jelly jar’s worth — and doesn’t take a lot of fruit. It’s flavor is a pleasant sweet-tart, but not too sweet or too tart. Click here to continue reading.
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