As we gear up to finally enjoy some sunny weather (for a change!) in this neck of the woods, I decided to head into the kitchen for a quick jam-making session. Seven massive stalks of rhubarb and one hour later, these pinkly blushing beauties were cooling on the counter:
Swirled into thick greek yogurt, dolloped onto vanilla ice cream, or spread over your breakfast toast – you can’t beat tartly sweet homemade rhubarb jam.
Happy weekend, everyone!
PS: I’ve got some interesting photos to share from a trip to the Lilac Festival in Rochester, NY last weekend. Soon, I promise, soon!