Quick Rhubarb Jam

The flavor of rhubarb always reminds of a day in early summer:  sunny but not too hot yet, breezy and lazy.  My dad always has a couple patches of rhubarb growing near his garden and I have the privilege this summer of having access to all the good things he is growing.  Dad always makes the most delectable rhubarb crisp as well as rhubarb sauce for ice cream and the occasional rhubarb pie but I wanted to find a different use for the ruby red stalks.  I came across this recipe by Rachael Ray for a quick rhubarb jam that is meant to  be eaten warm, rather than canned and saved for later.  The whole recipe took about 20 minutes to make, from garden to table.  Deliciously  tart, yet gooey and sweet at the same time, this is the perfect recipe for showcasing the lovely color of the rhubarb.  If you have never used rhubarb before, I highly recommend trying this recipe, even if you don’t have access to garden fresh rhubarb.  Served with freshly baked biscuits or scones, this makes a wonderful, light, summery breakfast.  I also plan on trying the same recipe later this summer with blackberries in place of the rhubarb and maybe freezing some for later in the year.  My daughter loved this jam stirred into plain yogurt with a little honey.  The possibilities are endless with this versatile recipe.

Freshly picked rhubarb on a rainy summer morning