Rhubarb is available. I've never prepared it before, but I knew exactly what I wanted from it, thanks to C.Ferber's "Mes Confitures".
This recipe takes less effort than many others in the book: just macerate overnight, then cook it in the morning. Need to remember to have fewer distractions next time, though. I knocked a jar over towards me while filling it, and I immediately leaned forward in a lame attempt to salvage the spill, yet much of the hot mass glopped onto the floor. Gah.
|Rhubarb and Rosemary Preserves, 5C instead of 6C|
The flavor combination is incredible.