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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!

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!

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