‘Tis the season. Not Christmas, sillies, the season for farmers markets and beautiful, bountiful produce!! Rhubarb is an unsung hero at the farmers market and I think many people are unsure of how to use it. Here is a simple and delicious recipe for a jam that I love to make. Spoon it over yogurt, oatmeal, vanilla ice cream or just spread on some perfectly toasted bread. Just enjoy it!

When you are looking for rhubarb make sure you get bright red and smooth stalks, pop them in the fridge and use them up within the week. If you have extra rhubarb try looking for a cake recipe or something with custard, so delicious!

Strawberry Rhubarb Ginger Jam

gluten free, free from the top-9

• 2 pounds sliced rhubarb
• 1 c. chopped strawberries
• 2″ piece ginger, grated
• 1 c. coconut sugar or organic cane sugar
• 1 apple, grated
• juice from 1 lemon

Directions

1. Place the rhubarb, strawberries and ginger in a medium, heavy bottomed sauce pan. Toss with the cane sugar and set aside for 30-60 minutes, stirring occasionally.
2. Add the grated apple and lemon juice to the pot and place over medium heat. Cook until fruit is softened but jam is nice and thick (it should coat the back of a spoon and you can run your finger down the middle leaving a clear trail). This should take about 15-20 minutes.
3. Then, either process in sterilized jars in a hot water bath for 10 minutes for storage or pour into clean jars and keep in the refrigerator for 2-3 weeks. Either way you are sure to enjoy it sooner rather than later!

Happy Foods are the Best Foods