Preserved: Rhubarb-Strawberry Jam
I look forward to rhubarb's first appearance at the supermarket as much as my husband looks forward to opening day at Citi Field. Both are signs that the cold months are behind us and spring is finally here in full force. But as much as I adore rhubarb's tart taste, I find that all too often it's overshadowed by other flavors like blueberry, raspberry, and—most often—strawberry. This week, I set out to create a jam that would reverse the usual strawberry-rhubarb ratio and put rhubarb in the driver's seat.
Tellingly, most of the recipes I researched were for "strawberry-rhubarb jam." Strawberry came first not only in the title, but also in the flavor. Most versions I tried tasted pretty much like tart-but-plain strawberry jam. Delicious? Absolutely. But I was looking to create the exact opposite: a rhubarb-forward jam with just a hint of strawberry.
A 3:1 ratio of stewed rhubarb to pureed strawberries did the trick. This jam has a fresh, sweet-tart flavor that is all about the rhubarb. It's not too sugary (I only call for 2 cups) and it has a perfect, slightly chunky yet still spreadable consistency. I've been swirling it into Greek yogurt and sprinkling it with granola (and, OK, stealing spoonfuls straight from the jar). Try it as a topping for vanilla ice cream or spread some over thick slices of banana bread. Its gorgeous, pale pink hue makes it a perfect gift for Mother's Day.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.