I am finding that the simplest of flavors such as wines are really quite good in shifting a fruit jam or preserve into a great batch that has some depth. Just as in cooking only use wines that you would drink and enjoy in a glass by themselves.
My rhubarb discoveries, sweet, savory and wonderful: Strawberry-rhubarb sauce; rhubarb, lavender, honey preserves; rhubarb chutney; rhubarb gooseberry strawberry rose petal (RGSR) preserves; Asian style rhubarb pickle and more.
I’m slightly ahead of the curve this time, giving you a preserves recipe before the strawberry season actually starts! These are simply the best strawberry preserves I’ve ever eaten. Check out the bonus sour cream ice cream recipe too!