RECIPE: Strawberry Rhubarb Refrigerator Jam

      Rhubarb — one of the first vegetables of the local growing season — is coming soon to a supermarket or farmers market near you. It looks like an exotic and burly pink-tinged celery stalk, but don’t be fooled. And don’t pass it by, either. Strawberry rhubarb jam is incredibly easy to make and is the perfect balance of tart and sweet. And my version is made for the fridge: no gelatin, no pectin, no heating or canning.

      NOTABLE EDIBLES: Hail Rhubarb

      Rhubarb is a much-maligned plant. It prevails partly because of its utility (it’s prolific early in the year and this “pie-plant” helps thicken and stretch pies, jams, and similar dishes) and partly because it is perfect when done right.