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This sweet, savory and tart jam is a great garnish for grilled pork or chicken, a condiment for turkey sandwiches or a surprising accessory to goat cheese and crackers.
- 4-5 small Cipollini onions (about 1 cup), thinly sliced
- 1 heaping cup organic rhubarb, trimmed and cut to 1/2-inch slices
- 2 tsp. grapeseed oil, divided
- 2 tsp. honey
- ½ cup lemon juice
- 2 ½ cups sugar
- 3 cups hulled, halved organic strawberries
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
Heat 1 tsp. of oil in a medium stockpot and add onions; toss well to coat onions. Sauté over medium heat, stirring frequently, until softened and beginning to brown, about 5 minutes. Toss rhubarb pieces in remaining 1 tsp. of oil and add to pot. Sauté for 2 minutes, or until rhubarb looks moist. Add honey, raise heat to med-high and cook, stirring constantly, until the onions brown and rhubarb begins to break down, about 10 minutes. Add lemon juice and sugar and bring to a boil. Add strawberries and return to boil. Reduce heat and simmer, stirring frequently, until liquid has thickened and darkened, about 20 minutes. Add lemon zest, salt & pepper (if using). Stir well, taste, and adjust seasonings if necessary.Recipes Home
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