You’d think that after six years I’d develop my own recipe for the rhubarb vanilla jelly, but here’s the honest truth: jelly scared me. Today I’m sharing a homemade jelly recipe that’s not actually that scary after all.
We make lunches daily, so snacks run out fast around here. Fruit leather is wonderful, but hard to keep in stock as the seasonal fruits keep changing. Rhubarb makes a great stop-gap, especially because it’s free for the picking from the backyard.
Make a bright pink rhubarb refrigerator jam and then spread it over a shortbread crust and top it with a gingery streusel for an early summer dessert that will impress. Recipe makes enough for a tray of bars and one jar of jam to save for later.