One of my favourite parts of summer is visiting the local farms and hand picking the freshest fruits. Today we spent our afternoon cruising from farm to farm where we found rhubarb and strawberries to be the most popular. Growing up we knew it was summer when either my Grandma or Mom made stewed rhubarb, which inspired our dessert this evening.
This is one of the easiest dishes you can make and I like to make extra, jar it and use it as jam. You can always add pectin if you prefer a thicker jam but I like to keep it more natural and just add a tiny bit of water to the diced fruit, boil until it is broken down and then add sugar until it is as sweet as you would like.
These delicious scones are from Ottawa’s Scone Witch