Strawberry rhubarb jelly blends the sweetness of strawberries with the tart bite of rhubarb, giving you a classic spread that’s always a hit. Using liquid pectin makes this easy strawberry rhubarb ...

For more delicious recipes from the Midwest Nice Blog visit midwestniceblog.com. Ingredients: For the rhubarb compote: 1 1/2 cups sliced fresh rhubarb 1/2 cup sugar 2 teaspoons lemon juice For the ...

Tune in to GMQC at 11 a.m. on Friday to find out how you can make the award-winning jam during our Sustainable Servings segment!

Strawberry rhubarb bars (gluten free) | Recipe of the Week Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this ...

Feeling bored with plain toast during chai time? This quick and easy homemade jamun jam adds just the right kick to your snacks, without preservatives, and is packed with flavour.

Rhubarb pie is tasty but ubiquitous. Here are 8 other recipes for Alaska rhubarb. Our recipe writers have lots of ideas, including cocktails, a shrub, tiramisu, pavlova and a tart inspired by M.C ...

The versatility of rhubarb is truly undeniable. The tart, acidic flavors of rhubarb are most commonly used in pies, crumbles, and other desserts. But it can also be the perfect complement to a savo… ...

Why put jam on toast when you could put it in Frosted Jam Bars? This easy recipe is from The Columbian’s 1993 employee cookbook. (Monika Spykerman/The Columbian) Photo Gallery ...

This old-fashioned pudding cake begins in a skillet with rhubarb compote, then a layer of cream and eggs lightened with fluffy whites goes into the pan. When it bakes, the batter creates its own ...

Learn more about the 2025 festival to be held June 6-7. Prospective competitors in the cook off are encouraged to fine tune submissions for the June 7 event.

Dollop heaping scoops of the rhubarb jam over the top of the batter, and then use a toothpick or a butter knife to gently swirl the jam into the batter.

Rhubarb is an ingredient with an identity crisis. If it’s a vegetable, why is it always treated like a fruit? More importantly, what other vegetables can be turned into sweet-tart compote?