Rhubarb is one of those things that tends to grow wild and rampant around these parts. Rarely, if ever, have I had to actually buy rhubarb from a store or farmer’s market. I love the fact that I can just go outside and pick what I need from the patch behind my barn. Such a blessing! Each year I pick a bunch and make a lovely rhubarb and vanilla jam. it tastes so sweet and yummy! I love to eat it on freshly baked bread.
I’ll often send my children outside to pick the rhubarb because they love to help mama in the kitchen. Most of the time, they’ll come back with loads of it. They like to chew on the stalks, too. Such amazing little kiddos 🙂
Have a comment about this recipe? Maybe you made it and want to share how tasty it was. Let me know your thoughts in the comment section below. I always love hearing from you 🙂
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: This jam, when preserved, keeps for about 6 months or longer.