Friday, April 22, 2011

strawberry-rhubarb jam

Just had to share a recipe featuring one of my favorite Spring treats: rhubarb! This strawberry-rhubarb stuff (jam? compote? all-purpose food-improver?) is quick, easy, and so, so delicious.

Strawberry-Rhubarb Jam
In a saucepan, combine 10 ounces of fresh or frozen strawberries and about 1.5 cups of fresh, chopped rhubarb. Squeeze in half a lemon, add a little zest if you're feeling, well, zesty, and add about a quarter cup of sugar. Then cook it up, cook it up, cook it up, until it looks good and jammy. Slather on bread, yogurt, face, whatever. Yum.

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