Rhubarb, lemon and vanilla jam made using the most beautiful young and tender forced rhubarb from a local grower in worcestershire. This jam is packed full of fruit - a whopping 96g of rhubarb per 100g of jam. There is very little natural pectin in rhubarb, so this jam is loose set and utterly delicious swirled through a rich natural farmhouse yoghurt.

Pickled rhubarb with julienned kale, smoked gouda and candied walnuts. Tart, sweet, creamy and healthy! #rhubarb

Early homegrown produce can be tough to find in the northern climates which means we need to be growing & using rhubarb for perennial harvests.

Pinterest • The world’s catalog of ideas