Tasting notes: Alaskan neighbors share their rhubarb harvest almost as lovingly as they share their salmon, and while rhubarb pie is the star of summer, it's a tart and fruity rhubarb preserves that makes for a spreadable addition to a variety of winter bakes and protein-packed charcuterie boards.
Serve it up: Add a dollop to vanilla ice cream, then use with poultry or spread and bake on salmon. 'Cause dessert first.
Ingredients: Rhubarb Puree (Rhubarb, Water,) Sugar, Pectin.
Size: 4.8oz