jam

Be-bop-a-re-bop Rhubarb Jam!

t’s that time of year again --- the mornings are golden, the nights still chilly, the blue jays are calling in the trees out back and the rhubarb has broken through the earth like it has for ten thousand years. Actually, I wonder how old some of these rhubarb plants are. It wouldn’t surprise me if they were the same ones transplanted from the Garden of Eden.

On Saturday a friend gave me a huge bundle of rhubarb, on Sunday I cooked it up into the jam that my mother made every year and every morning since I have been eating it on toast with my coffee for breakfast.

Click through for recipes and ideas from Kathleen Valentine

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