In the early spring, an amazingly underrated, sweet fruit begins to sprout in New Jersey. We decided to harvest some rhubarb just after we picked some of our own fresh strawberries at a local farm in early June – before the weather became too hot. So, really, what else was I supposed to do with a house stocked full of strawberries and rhubarb. Sure, I could have made pies and cookies, but that is so cliché. Instead, I opted to try a new spread. Though it tastes a bit like a jam, the consistency of our Strawberry-Rhubarb spread is a bit different than regular jams, so I’ll just keep calling it a “spread”.
Most regular jams and jellies are filled with tons of white sugar. However, since I wanted to keep things fresh and healthy, we decided to try some local, organic honey instead. The mixture is exactly the right combination of freshness and sweetness, and I am almost positive it was love at first bite for me. I can’t believe I lasted this long without having this deliciousness in my life, to be honest.
Since its inception in our kitchen, I have tried this spread on just about everything: toast, biscuits, bagels, waffles, ice cream, and even right out of the jar (don’t judge me), and I just can’t seem to get enough. In addition to its amazing dessert-like presence in my kitchen at any given time, simply opening the jar fills the house with such an amazing summer-time aroma. I might even have to look into creating some other versions of this combination – maybe some candles, or salad dressings, or room sprays…the options are endless! Just trust me on this one: try this spread – now! You can get yourself a jar in this month's Out of the Woods Apothecary Box!
