I’m so happy! The farmers markets are back in Chicago!
This weekend, Chris took Vivian and Mack while I enjoyed some much needed quiet time at home with Evie. The three of them brought home a bounty of fresh romaine lettuce, asparagus and a good bundle of rhubarb. I used three rhubarb stalks to bake a rhubarb cake today. It was a nice Memorial Day dessert following a dinner of Chris’ BBQ chicken. The kids requested that we add a candle to it, and since it was no one’s birthday we lit a candle in honor of the soldiers who died protecting America’s freedom. Evie and Mack both said sweet prayers of gratitude before blowing out the candle together.
With the leftover rhubarb, I thought it would be nice to prepare a batch of rhubarb jam. It really is such an easy way to preserve a taste of summer. Perfect on spread toast, dolloped on homemade biscuits or smeared on homemade pancakes.
Rhubarb Jam (makes about 1 cup, but recipe can easily be doubled or tripled)
3/4 cup sugar
dash of salt
1 teaspoon fresh lemon juice
Mix rhubarb, sugar and salt in a small sauce pan. Set over low heat. Stirring often, bring to a boil. Cook for ~20 minutes, until fruit is soft and the mixture reaches a jam-like consistency. Remove from heat.
Stir in lemon juice. Let cool and transfer to a glass jar for storage.
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