I can't remember if I mentioned this in blogland before, but I don't like rhubarb. I don't like the traditional strawberry-rhubarb jam. I don't like cooked strawberries.
In my garden is a rhubarb plant. It was planted by someone who lived here before me. Every year I ignore it. I don't water it. I don't encourage it. And somehow the darned thing keeps growing prolifically.
A month ago, there was a rhubarb jam canning class offered by a lady from church. I signed up for 2 reasons. 1) I needed a night of socializing with other women. 2) I thought maybe, just maybe, she will present some new way of using rhubarb that I will be willing to tolerate, in order to be frugal and use what I have.
This particular recipe uses jello to flavor the jam, and after I helped cut up and process quite a few jars of strawberry-jello flavored jam, I mentioned that I absolutely could not stand strawberry-rhubarb jam. This wonderful woman said hey no problem, let's try another flavor! She ransacked her pantry and we sampled two other flavors. Lo and behold! I found a way to tolerate rhubarb!
Yesterday I decided I should take advantage of what remained of the plant, after having provided most of it to this class for others' use. I used strawberry-banana jello and oh man is it good. Healthy? No way... but you have to start somewhere.