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 stalks rhubarb, chopped

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.