With each morning's spoonful of Bonne Maman's Rhubarb jam edging closer to the bottom of the jar, I feel the inevitable sadness of knowing I can't go and pick up another one anytime soon. This jar comes straight from France via my luggage, a ritual I've held since first introduced to rhubarb's delightful flavor more than 10 years ago inside my husband's grandmother's tiny kitchen in Saint-Germain-les-Belles. I'd never even heard of rhubarb before then, but one taste of its golden-brown goodness locked in my current obsession. Rhubarb jam is a perfect mix of subtly tart and mildly sweet. It reminds me of tamarind, a tropical fruit pod widely used in Asian cuisine for its sweet-sour flavor.
Over the years, I've religiously scanned the rows of Bonne Maman jams in supermarkets waiting for Confiture de Rhubarbe to make its debut in the United States. No luck yet, though it's finally available online (yay!) at Frenchy Bee and Simply Gourmand.
Thought I'd try one more thing: on the off chance that I could get some inside information from - and really just chat with - esteemed author and pastry chef David Lebovitz, I asked (via tweeter because Mr. Lebovitz also happens to be a super tweeter) why Bonne Maman's Rhubarb isn't stateside... he kindly responded with an enthusiastic, "Make your own!" and generously offered a link to his recipe for Rhubarb-Strawberry jam, which I may just try one day. Now I did inquire whether the recipe could be made without strawberries, and David said he hasn't tried it without them because he "likes em in there." Too bad for me really as the pairing is deliciously popular and easy to find. It's just a bit too sweet for me...
Are you a fan of Bonne Maman jams, jellies and preserves? What's your favorite flavor?