Succulents plants!
This is the first time I find at my local Farmer’s Market some fresh rhubarb, and since the Californian strawberries are still in season, so sweet and yummy, I knew that I will make some Rhubarb-Strawberry Marmelade at home.
At home, we love homemade Jam, Preserve and Marmelade. Right now my daughter eats all my last Summer fresh figs jam ( with bread and butter). She wants some Tartines of bread/ butter/ jam for Breakfast, morning snack and again for the afternoon snack. I can’t be happier! Last month she was in love with my Strawberries jam. I hope she will love this one too.
Rhubarb is so delicious as jam, tart, sorbet. Because it is tart you need to add some sugar.
Then on my way back at the end of the Market I discovered a huge booth/stand of Succulents plants and mini-cactus.
I could not resist. Bought some and they look great as a Table Center! Try is this is so cute!
Celine’s Rhubarb-Strawberries Marmalade
1 1/2 C. Organic Strawberries cut in half or small pieces
1 C rhubarb cut in small pieces
1/2 cup Sugar
1 tsp water
In a large saucepan add sugar then water, when boiling add the strawberries and the Rhubarb, let it boil then simmer for 10 minutes. This is ready. Can stay delicious between 1-2 weeks in the fridge. On cookies, or bread-butter Divin!
Jenta
Thank you for giving my children one of the best lessons of life…what to eat and how to cook it in a healthy way! We have had two camps with you and still have the recipes…and STILL cook those recipes! It is beautfiul to see Michael and Cadence light up when they cook something and I see a new confidence when they try something new in the kitchen. We look forward to attending some more camps or sessions. Thank you, Thank you! The kids LOVED it and so did I. (Especially taste-testing afterwards) ;~D
Jenta Kunkel
Kumi
Hi Celine! How are you? Your pics look great! Yum! We wish we could take your cooking classes, too. They look like a lot of fun! Hope all is well. Have a great week! Kumi