Strawberry Rhubarb Jam
Do you know what media training is? If you don’t, it’s when they teach people how to behave on television and radio. Media trainers work with politicians, business executives, and nowadays, a lot of chefs.
Cooking on tv is much harder, because instead of just sitting there having a casual chat, you need to be fielding questions at the same time as measuring out and explaining fourteen different ingredients to the weatherman, who is calling you on your phone that’s vibrating in your back pocket, wondering where that darned spatula you thought your brought to the studio is, and how you’re going to fold egg whites without one.
I once saw a cookbook author on television, preparing to make a rhubarb dessert on a morning news show. She’s confident and well-prepared. And just as she’s about to start, the host says; “Rhubarb? I hate rhubarb!”
For the next 3:30 excruciating minutes, the poor dear has to make a rhubarb dessert while the host continued his tirade again the sometimes-maligned ingredients. (Which technically, is a vegetable.)
So here’s a recipe for Strawberry Rhubarb Jam, which combines two ingredients that I happen to adore. It’s very easy to make and economical; one big bunch of rhubarb and a big basket of berries and, well, you’ve got jam. Although typically strawberries get paired with rhubarb, I think it’s often more interesting to add stronger-flavored and darker-colored berries, like raspberries or blackberries. And who knows? The bright red color might turn the tide for rhubarb-haters, and perhaps this jam can train them to do otherwise.
Roasted Rhubarb (Wednesday Chef)
Strawberry-Rhubarb Pâte de Fruit (Tartlette)
Rhubarb Pie with Lattice Crust (Michael Ruhlman)
Rhubarb-Grapefruit Preserves (Wednesday Chef)
Rhubarb Tart (Amateur Gourmet)
Rhubarb Jam & Jelly (Kitchen Parade)
Rhubarb Cobbler (Smitten Kitchen)
Rhubarb Sorbet (Simply Recipes)