Ready. I am so ready for the new fruit season and all the jam making that comes with it. I ease into things with rhubarb. Getting my sea legs before things get serious in another month or so when berries are raging.
Poaching the fruit until it is barely knife tender is how I like to start. Then it can be enjoyed over yogurt (or ice cream), chopped and folded into a cake, or tumbled into a galette over ricotta for a quick bake.
I like to poach my rhubarb in a mix of lemon juice, cane sugar, and grated ginger. It’s a nice combination of sour, sweet, and sassy.
SARAH FITZGIBBON 