The combination of strawberry and rhubarb is nothing short of genius. Food needs to be balanced–salty, sweet, spicy, tart. The combination of sun warmed fresh strawberries and blood-red crisp rhubarb is the ultimate combination of sweet and tart. For me , it’s the perfect dessert. I LOVE dessert and would never skip it if I could. BUT, I’m also not a fan of super sweet things. I stay away from many pies, often laden with extra sugar. While a small square of dark chocolate is perfectly satisfying, I want nothing to do with milk chocolate. Strawberry rhubarb pie is pretty much my ideal dessert. But of course, its something only so perfect in season. A strawberry rhubarb pie in winter, filled with California strawberries and rhubarb from who knows where just isn’t the same. When I can’t enjoy something fresh year round, I preserve it. And my beloved pie now takes the form of jam.
Brooklyn is beautiful, but everyone needs to get away once in a while, even me. Our aunts were kind enough to give us a week’s stay at a family cottage up in Maine, and two years later, we’re finally cashing in. The cottage is beautiful—a 120 year old pine and spruce cottage, sitting on the lake, in the middle of the woods. No phones, cable and no internet (but a creative internet setup thanks to a healthy cellular connection).
We’re about an hour north of Bar Harbor, so there’s plenty of good food (read: seafood) in the area, but I love vacationing where I also have the opportunity to cook. As we were packing, I thought nothing would be better than enjoying tea and fresh scones for breakfast in our little rustic cottage. So I brought some of my homemade strawberry rhubarb jam and planned to make scones and fresh cream at the cottage.