I'm always looking for new and unexpected ways to use rhubarb. My latest obsession is pairing it with sweet cherries. In this recipe, a three to one ratio of rhubarb to cherries yields the perfect balance of tart and sweet. Half a vanilla bean and a generous splash of orange liqueur make for one fancy jam. Sure the ingredients are expensive, but rhubarb comes but once a year. And trust me, the results are well worth the splurge.
This jam is the perfect addition to any festive, celebratory brunch (hello, Mother's Day). It would be delicious over waffles with a dollop of crème fresh, or sandwiched in a biscuit with a wedge of brie.
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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 and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.