Here’s another rhubarb recipe, – this one’s for rhubarb marmalade. Yes, that’s right, I’m up against the wall with rhubarb and have resorted to making jam. Although our Wisconsin spring is ending, the rhubarb keeps coming. It arrives in Community Supported Agriculture (CSA) boxes. It beckons in home gardens. Wisconsin cooks have likely already made rhubarb pie, rhubarb coffee cake, rhubarb cobbler, rhubarb fool, and even rhubarb slushies. But the rhubarb keeps coming. Perhaps your children are saying, “No more rhubarb!” BUT:
You can’t waste rhubarb! Rhubarb only comes in spring. Period. Sure you can freeze the fibrous stalks, but then they thaw as mush. Not too appetizing. I decided to put up rhubarb in some more tempting form. That’s why I made rhubarb marmalade.
I’ve never made jam before. Truth is, I don’t like marmalade. But there was all that CSA rhubarb and my CSA cookbook has a recipe for rhubarb marmalade that sounded so easy even I could make it.
(My 7-year-old just walked in and asked, “What are you writing about?”
“Rhubarb,” I said.
To which he replied, “Rhubarb, rhubarb, too much rhubarb.”)
The nice thing about rhubarb marmalade is that you can give it away. Rhubarb marmalade can be a thoughtful gift as long as your friends don’t think too carefully about it. So keep reading for the rhubarb marmalade recipe and more rhubarb recipes. (And be sure to keep enough of this rhubarb jam for yourself. You’ll like it. I did!)