Rhubarb Berry Jam Recipe

Thursday, June 16, 2011


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 >>

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*Note: My Internet was out since 9:00 this morning and I just got back online about 15 minutes ago! My apologies for posting this so late. It couldn’t be helped.

I have to admit that I wasn’t all too excited to make this …

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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