Rhubarb Lavender Spoon Preserves

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Photo Apr 27, 1 22 11 PM.jpg
Rhubarb Lavender-28.jpg

Rhubarb Lavender Spoon Preserves

12.00

Deep within Orcas Island's bucolic Crow Valley, once planted as far as the eye could see in orchard fruit, lies JBS Farm's gorgeous patch of rhubarb.  We've selected their deep red Valentine variety for this batch of preserves- lightly infused with garden grown English culinary lavender buds.  The perfect balance of tart & sweet with just a touch of floral, this deep pink preserve is gorgeous with soft, creamy cow’s milk cheeses, a buttered baguette, or dolloped over panna cotta or ice cream.  Is your mouth watering yet? It's also been known to play nice stirred into a bit of bubbly for a special kind of 'toast'.  

 

ingredients:  rhubarb, organic cane sugar, organic lemon juice, lavender.

7.75 ounces.

Handmade on Orcas Island

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Our line of cutting and spoon preserves are tailor-made for sweet & savory pairing.  A natural accompaniment to cheese, our preserves upgrade your cheese platter to sublime.  They bring a sense of gravitas to any meal– an appreciation for tradition: for the bounty the land provides, and the simple human ingenuity that inspired us long ago, to preserve it.

Cutting preserves are ‘membrillo’ style highly concentrated fruit purees – perfect for cheese & charcuterie pairing.  Known as ‘fruit cheese’ in Europe, this classic, slow cooked recipe was originally used to take advantage of fallen orchard fruit.  Our recipe is softer than you’d find in Europe & spreadable– but holds it’s shape perfectly on a cheese platter (or layered between two cookies).  We don't add pectin to quicken 'set up' - we rely solely on the magic of fruit, sugar, time and evaporation to concentrate our preserves.  This means you get a heck of a lot more fruit.  Smooth and rich, these are also great flavor starters for glazes, vinaigrettes, sauces and fillings.

Spoon preserves, more like a traditional jam, have a softer set than our cutting preserves, but with lots of great texture.  Super fruit forward, these are made using classic French techniques, including a long soak to draw out the most from the fruit's juices.  They are equally at home on toast, dessert, cheese, or straight from the spoon (the way preserves were originally enjoyed - unadorned - all eyes on the fruit in the middle of a snowy winter).