Strawberry Rhubarb Jam

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I love rhubarb.  It’s one of my favorite flavors of summer, but fresh rhubarb is really hard to find in Texas.  I imagine it must be hard to produce in the kind of heat that’s common to our area, because I know it isn’t hard to grow–in the Northwest, rhubarb literally grows like a weed.  In my dad’s garden, a single rhubarb plant always provided more than enough rhubarb stalks for pie, jam, and anything else my mom might have wanted to make with it. Meanwhile, in South Texas, fresh rhubarb sells for $6.99 a pound at the grocery store.  I love rhubarb, but not that much. Fortunately, I was able to find frozen rhubarb for $2.99 a bag at my local Sprouts grocery store.  (If you have a Sprouts in your area, I highly recommend it for its selection of gluten-free flours and frozen foods.)  I’d had enough trouble locating rhubarb that I was tempted to buy every bag they had in the freezer case.  I didn’t want to be a rhubarb hog, though, so I bought four bags and left the rest behind.  But I may well make another trip to Sprouts later this week, now that I’ve used up all four bags, and if there’s still rhubarb available at this point, it’s every Foodie for him or herself. . . .

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