The addition of pomegranate juice and agave syrup give this rhubarb jam depth of flavour.
I’m Christina and I have been writing BuffyandGeorge.com for over two years. Originally intended as a blog about my dogs’ food heists and other shenanigans, my love for sharing recipes soon took over. I’m a local food enthusiast, and a self-described “lazy cook” who isn’t afraid of a shortcut while still cooking with ‘real food’ rather than convenience items. I stepped into the world of food allergies when my husband discovered he was gluten-intolerant and integrated gluten-free baking into the blog. The other man in my life, my young son, would eat chocolate pudding at every meal and often suffers from pickyeateritis. When I’m not cooking for family and friends, you’ll find me tripping over one dog (Buffy) while trying to stop the other (George) from stealing food off my Waterloo, Ontario kitchen counter.