It’s rhubarb season again and back in my kitchen I decided to go for a rhubarb jam to preserve the taste of spring! (In German)

Rhubarb Fig Jam, naturally sweetened with honey. Small batch recipe, no water bath canning required. (pectin-free)

Rhubarb Jelly

Light, sweet tart with almond cream and a thick paste of rhubarb. The recipe from a French pastry chef Philippe Conticini. (in Russian)

Rhubarb-Quark Mousse Cake