Marmellata di Rabarbaro

rhubarb jam

Rhubarb is in season in Winter and Spring. Making this rhubarb jam is so easy and will last for 2 weeks in a container or jar in the fridge.

Spread it on toast in the morning for breakfast, use a scoop in your toasted muesli with yoghurt or use it to make a beautiful Rhubarb Jam & Strawberry Tart – See here for recipe

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