Did I tell you I purchased a 25-lb box of rhubarb a few weeks ago? I’d been buying a few pounds at a time at $4/lb, and the girl at my favorite farm stand mentioned that they sold 25-lb boxes of rhubarb for $50. Half-price rhubarb? Yes, please!
Two of my amazing and wonderful friends were kind enough to come participate in Rhubarb Fest: chopping, bagging, freezing, and canning with me! We finished everything in two hours, including canning nine half-pints of rhubarb-blood orange jam.
I’m so in love with that jam. The color, the flavor, everything! You know it’s a good day when it starts with the giant box of rhubarb pictured first and ends with this:
Yes, that would be fresh rhubarb-blood orange jam over vanilla bean ice cream.
Since then, I’ve made rhubarb jam with lemon and lavender, as well as a rhubarb pie. The rest of the rhubarb is hanging out in my freezer, waiting to be paired with other fruits, including my preferred partner berry: blueberry!
4 Comments
Save some in your freezer to feed to me in July.
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Kat Reply:
June 9th, 2010 at 10:32 pm
I’m certain there will be some left in the freezer! If not, there will be plenty of jam…
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A girl I know moved to the south, and has been blogging about her enviable market finds. Glorious peaches early and late season, and cheap! Strawberries, ruby red and early! But then she discovered that rhubarb doesn’t grow there (it’s too hot) and she cried and I felt better. That jam looks heavenly.
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Kat Reply:
June 10th, 2010 at 7:54 am
One of the awesome things about jam is that you don’t necessarily have to can it; you could make a small batch and put it in a jar that goes into the fridge, and then you can have homemade jam without the insane hassle!
Rhubarb is so worth living up north, even though we have to wait longer for all of the amazing summer fruits!
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