I was on a "can't stop won't stop" feeling with rhubarb and I wanted to put it in everything. I brought some from my garden to put on top of the cheesecakes I make at work. I got together with my dear friend and we used her entire lil backyard bounty to make jars of homemade rhubarb jam! You could say I was on a roll.
A JELLY ROLL. WHAT!
Rhubarb Jam in the making. It takes a lot of sugar, and a lot of laughing to make a fabulous jam. Melissa did most of the work. I sat and watched and occasionally tried to help until i discovered I was doing the wrong thing. Somehow she still gave me a few jars of the sweet ruby pink sludge that I so love to spread on my toast in the morning :)
It was also delicious rolled up into a soft spongey cake dolloped with vanilla whipped cream!
My first Jelly Roll cake. I made it a little small so it was tricky to roll, but I think it turned out pretty darn great anyways. It will not be my last jelly roll.
You can use whatever jam or jelly or spread you like or have on hand. But over here, it's Rhuby Season :) Also a wee bit of ginger, because a little spice is nice. YUM!
Rhubarb Ginger Jelly Roll
Recipe adapted from Fika
Tiny Tea Party
It's about celebrating the tiny things.
© 2015 Larissa Costella
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(All images and content are my own unless otherwise noted)