Thursday, May 19, 2011

Rhubarb-Rose Conserve with Cherries

Used this morning's precious nap hour to make rhubarb-rose conserve with cherries. This is the first recipe I've tried from the award-winning Blue Chair Jam Cookbook--with its intriguing recipes and gorgeous, color-saturated photography--and it's a winner! Deep and sweet with just enough tartness to make your mouth water, with a floral edge from the cherries and rose. So easy to make, too. Today, lunch will be Greek yogurt and granola topped with a big scoop of this jam.

4 comments:

Michaela said...

So when should I expect my jar in the mail?

Kate said...

Let me see what I can do.

Gretchen said...

Oooo - very yummy! You may have just inspired me to finally do something with that rhubarb that I keep fighting back away from the peas!

Kate said...

Yes, you should make some jam! It's so very easy. And if you don't feel like making the effort, I'll make some for you!