I am so excited to say that the fresh rhubarb season is finally here. I have been watching my rhubarb grow in the garden for weeks. The crop is in and we had some tasty rhubarb dishes over the past few days.
Meg wanted to get busy in the kitchen so she made Strawberry Rhubarb Chia Jam. I liked this recipe from Bakerita because it used Chia seeds for natural thickening. I was also very excited to use my latest antique shopping find. I have been looking for a vintage canning funnel for years and finally scored one a few weeks ago. Isn’t it pretty?
This recipe makes an amazing jam with such fresh flavors. We had it on corn bread, we had it on ice cream and we were able to jar more to save for winter. I can’t wait to taste this in the middle of winter, summer in a jar!
We had more rhubarb so I made some rhubarb butter from Bon Appetit Magagzine (May 2015 Issue). The butter has rhubarb, ginger and orange. Another fresh recipe and we enjoyed it on asparagus the first night.
We liked it so much we used it on roasted sweet potatoes the next night. Both were delicious so I froze the rest of the butter. Again, that will be delicious some winter night with roast chicken and veggies.
So we have begun enjoying the harvests of summer and canning them to share later. We love sharing recipes and food with family and friends. When I was recently in Montpelier Vermont I saw this on the wall of restaurant. It says it all. Cheers!