Comments on: Rhubarb apricot jam

By: Liz

Liz — Tue, 09 Jun 2009 11:09:09 +0000

Now you know I think you’d definitely enjoy trying it. I guess I just never noticed it before.

By: Aviv

Aviv — Tue, 09 Jun 2009 07:08:23 +0000

Wow, saw that sold many times, didn’t have a clue what it was (red celery? )

By: Liz

Liz — Mon, 08 Jun 2009 17:43:08 +0000

Believe it or not, this is also my first time with rhubarb (that I can remember, at least). I liked it. So it’s never too late!

By: Ben

Ben — Mon, 08 Jun 2009 15:34:12 +0000

Yet another rhubarb post and I have never had them in my life. We need to change that, right?

By: Liz

Liz — Sun, 07 Jun 2009 22:23:47 +0000

Linda, glad you stopped by! Let me know how the grape leaves come out.

By: Liz

Liz — Sun, 07 Jun 2009 22:22:49 +0000

I’ll be finding out, since I still have more left

By: Soma

Soma — Sun, 07 Jun 2009 22:20:09 +0000

Delish! I think rhubarb would pair with any fruit.

By: Desmone007

Desmone007 — Sun, 07 Jun 2009 17:37:33 +0000

Looks amazing! All that's missing is nice warm slic of toast! Thanks for sharing. I just came across your blog and I'd love to direct Foodistacom readers to your blog. If that's ok with you, just add your choice of widget to this post and you're all set!

By: ciaochowlinda

ciaochowlinda — Sun, 07 Jun 2009 14:58:27 +0000

Thanks for stopping by my blog and allowing me to find yours, which is terrific. Love the rhubarb recipe – one of my favorites now that spring is here. I want to try your stuffed grape leaves too. all looks wonderful.