Québec strawberries are starting to show up in grocery stores, which means it’s time to pull out all the strawberry recipes you’ve got. If you don’t happen to have any, here’s a super simple jam that can be used in pretty much anything!
You will need
- 2 cups of strawberries, chopped
- 2 stalks of rhubarb, chopped
- 1/4 cup white sugar
- 2 tbsp. lime juice
- 3 tbsp. cornstarch
Sauté rhubarb and strawberries in a glug of olive oil for 5 minutes. add in sugar, lime juice and simmer for another 2 minutes.
Add 3 tbsp. of cornstarch and some water (according to package) to make a slurry, and add this to the stewed fruits.
Let cool then blend with immersion blender.
This recipe is part one of two… we made poptarts to use this jam in, but the dough needs some work before being bloggable, so I’ll just tease you with a quick picture of what is to come!