From Chef Molly:
Rhubarb is one of my very favorite things. It just reminds me of summer. On special occasions or particularly beautiful summer nights, my family often drives out to the coast of Westport, MA to our favorite seafood restaurant. In addition to the fresh seafood, they boast the most gorgeous, Norman Rockwell-worthy fruit pies. The flavors often change, but come summertime, Strawberry-Rhubarb is a near constant on the menu. Delish!
Rhubarb first appears in the spring and is available through late summer. It’s a vegetable, most often used like a fruit, with a flavor unlike anything else. Here we’ve made a delicious homemade jam. Rhubarb, undoubtedly, is the star.
Strawberry Rhubarb Jam ~
5 cups rhubarb (about 8 stalks), cut into 1/2 inch pieces
1 1b strawberries, quartered
1/2 lemon, juiced
1 1/2 cups sugar, or to taste
Place all of the ingredients in a medium saucepan.
Place over medium heat and bring to a boil. Reduce the heat to a simmer and stir occasionally. Simmer for about 45 minutes to an hour, or until the the fruit has broken down and started to thicken into a jam-like consistency. Remember, the mixture will continue to thicken as it cools.
Remove from heat and cool completely. Store in an airtight container or mason jar and keep in the fridge. The fresh jam will last about a week.
Enjoy with some lovely buttermilk biscuits and a cup of tea. The perfect start to a summer morning!
~ Recipe and words by Chef & Food Stylist, Molly Shuster. Photography by me.
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