But stewing renders the rhubarb jam-like, and you end up eating what’s technically compote. It’s not a bad thing, but I like it better roasted. Tossed with honey and a little extra-virgin ...

In a small bowl, combine the jam and honey, then brush over the rhubarb. Bake for 20 minutes, or until the pastry sides are deep golden and the rhubarb is softened. Allow to cool slightly.

Sue from Auburn says the women in her family have been canning up Rhubarb-Strawberry Jam for as long as she can remember. Jean from Morenci made her Rhubarb Meringue Pie for her grandmother’s ...

A ribbon of rhubarb peel makes a curly and fun cocktail garnish. This jewel-toned jam from Food & Wine recipe developer Jasmine Smith pairs rhubarb with strawberries, which add juicy sweetness and ...

It can be cooked down with a little honey and some Middle Eastern spices ... cream and icing sugar for a simple fool. Make rhubarb jam to smear over your scones. Last weekend I had a tot of ...

Rhubarb contains very little pectin and will benefit from using jam sugar, which contains a small amount of natural pectin, plus a little citric acid to make jam set. Place the rhubarb in a large ...

In a large skillet and off the heat, stir strawberries, rhubarb, sugar, and a pinch of salt until strawberries and rhubarb are coated in sugar. Cook this mixture over medium heat, stirring ...

But if it’s made from a vegetable, even just one, can it still be called jam? Rhubarb is an ingredient with an identity crisis. If it’s a vegetable, why is it always treated like a fruit?

Making your own strawberry rhubarb jam allows you to enjoy the season's best produce picks for months to come. All you need is 4 ingredients to whip together this sweet-tart spread that goes well ...

You can eat rhubarb in a number of different ways, including raw, blended into a smoothie, or cooked into a rhubarb jam. Other ways to enjoy the vegetable include: ...