Perfectly ripe strawberries are simmered in a rhubarb and lemon base. The tartness of rhubarb is an ideal partner for sweet early summer strawberries and offers a classic taste of the start of summer in Vermont! We love this preserve as a delicious glaze for red snapper, perfect atop vanilla ice cream, and delicious included in pies, tarts and scones. Check our Cooking with Jam series for "Strawberry Rhubarb Victoria Sponge Cake" and over 100 other recipes showcasing how to make simple dishes special with a jar of Blake Hill jam! Non-GMO | Gluten Free | Kosher | Vegan | Dairy Free | Nut Free | Less Sugar, More Fruit