Strawberry Rhubarb Jam

I am literally eating jam straight out of the jar with a spoon. I don't think I've ever done this before in my life but I just can't stop myself. I guess you could say my first attempt at jam was a sweet success.
Actually I'm not a fan of overly sugary jams and this one tastes pretty darn close to my personal version of jam heaven. I really think the salt and lemon juice are crucial and really enhance the flavour of the fruit.

If you've never tried making jam, what are you waiting for? It's surprisingly easy and quicker than I had imagined. Check out my favourite preserving book,  "The Beginners Guide to Preserving Food at Home" by Janet Chadwick and start canning!

Strawberry Rhubarb Crumble

Dear Strawberries and Rhubarb

You make such a wonderful pair, I hope you two never part. 

Sincerely, 

Your biggest fan

Rhubarb Shortbread

Summer feels like pie season to me. While I do make seasonal fruit pies all year long, it's only in the summer that it feels so right. Maybe its rolling out the dough with a warm summer breeze blowing into my kitchen, or showing up to a BBQ with a freshly baked pie, or the oodles of fresh fruit that I tote home from the market that beg to be eaten with a flaky crust; that make pies such a summer friendly dessert. 

However as I'm sure we can all agree, sometimes you just don't have time to make pie and in those (hopefully) rare moments you can make this fantastic shortbread instead. It's one of those staple recipes you can adapt with any fruit for any occasion. It feels light enough to eat more than one piece, but decadent enough to satisfy your sweet tooth on a belly full of a summer supper.