My husband picked 6 fresh rhubarb stalks from our garden for me. Since I didn’t have any fresh strawberries, I decided to try making a small batch of jam with organic frozen raspberries I use for smoothies. It tastes AMAZING!
– 4 cups fresh organic rhubarb, cut into small cubes
– 2 cups organic frozen raspberries
– 1 3⁄4 cup sugar
– fresh juice from 1 organic lemon
Combine all ingredients in a large saucepan over medium heat. Once the mixture starts to bubble, reduce heat to low. When the liquid continues to slowly bubble, cook for approximately 60 minutes until the jam has thickened, stirring occasionally.
It made approximately 3 cups of jam. It will taste good kept in the refrigerator for about a week. Since it is still early in the rhubarb season, I like making small batches of rhubarb dishes, rather than canning large batches until the end of the season.
I made a gluten-free lemon cake yesterday without icing, so I used this as a topping. You can also add this to vanilla bean ice cream or your morning toast with organic cream cheese as a treat!