Every year around this time, I find myself feeling out of the loop and a bit frustrated. It seems like all the other food bloggers are surrounded by a bounty of fresh rhubarb and are proudly flaunting their mouthwatering rhubarb creations, while I remain pathetically rhubarb-less. I’m not sure why, but I rarely ever find fresh rhubarb in my local markets. And, the once in a while that I do stumble upon some, it’s always just a few sad, little, washed out stalks that, honestly, I’d be embarrassed to put in my shopping cart. So imagine my near delirium when I was placing my weekly order with SunCoast Organics and saw that rhubarb was on the list. I ordered two pounds. Squeeeeee!
In anticipation of receiving my booty, I scoured the above mentioned bloggers’ sites for some rhubarb inspiration. Since I have very little experience with the this reedy Rheum rhabarbarum, I wanted to explore its possibilities. I also wanted to choose a recipe that would give me the most bang for my buck, as I didn’t know when I would find it again (and also because it was .00 a pound). All of the rhubarb pies, tarts and galettes looked tempting, but short-lived. A few bites, and they’re gone. Yes people, pastry is fleeting, but jam, on the other hand, is forever – or at least a lot more long lasting. So, I decided to turn my rhubarb into a jam that could be spread on hot, fresh bread, added to chutneys and morphed into an assortment of luscious baked goods. read more >>