A simple and easy rhubarb jam to use up Spring’s abundant bounty. This delicious jam with chunks of rhubarb and citrus overtones is a delight to make. Spread thickly on toast, crumpets, croissant or your favourite breakfast bread or pastry. Use a generous dollop on scones with cream as an alternative to traditional strawberry jam, use as a tart, pancake and crepe filling or serve with ice-cream, cheesecake or waffles. A truly versatile jam that won’t last long in the pantry. Although most often eaten as a fruit, rhubarb is actually a vegetable. Oh, and is there a difference between red and green rhubarb? Apart from the colour difference, they taste the same. They are just a different variety. And where does it's tart flavour come from? It contains high is levels of naturally occurring oxalates. Read More . . .