Skip to content

From the Kitchen: Rhubarb Preserves

June 7, 2011

Rhubarb season is in full swing! Last week I bought a bunch in hopes of finding the time to make rhubarb crunch but to no avail. So, to not waste it, I whipped up a batch of preserves using  1/4 of this recipe. It’s sweet and tart and pairs really well with cream cheese on toast. I think it would make a great filling in puff pastry or even as a topping on pancakes or french toast. I’m making it a serious point to find the time to make the Parsons recipe for  rhubarb crunch this weekend so please stay tuned for that, it’s the best! xoxo!

About these ads
2 Comments leave one →
  1. June 7, 2011 8:09 am

    Yum. Definitely need to go make this. I love rhubarb anything, but especially when it stands alone. I don’t muck it up with strawberries–give me tart!

    • June 7, 2011 8:59 am

      Yes! Definitely try this recipe, it’s so good. And I totally feel the same way about the “muck”. I love strawberries, by rhubarb alone is perfectly fine by me!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 13,471 other followers

%d bloggers like this: