Jammy Rhubarb at the Union Square Greenmarket

This morning we did a demo and made Jammy Rhubarb at the Union Square Greenmarket. We cooked down fresh rhubarb from Gorzynski farm with some Linden honey from Tremblay Apiaries. To give it some flavor, we added a touch of cinnamon at the end, but you can add ginger, cardamom, or whatever other spice you want. After the rhubarb has cooked down a lot, it gets really jammy and sticky from the honey. At that point we spread it on toast or crackers for a yummy snack.

My personal favorite cracker for this recipe is made by HRH Prince Charles. I had never liked him until a few weeks ago, when I learned about his cool projects (more on that later, this is about rhubarb), and now even his oaten biscuits are winning me over.

Everyone who tried it loved it, especially the kids. I think kids love rhubarb because they love eating sour candies, and that sour tang is very similar. Many women came over to reminisce about their mothers' rhubarb jam and/or strawberry rhubarb pie. I joined in. My mom used to make the best strawberry rhubarb pie when we were young, and now she doesn't. She never loved to bake, so we only got those treats every once in a while. Mom, if you are reading this, please make me some pie!