'Round here rhubarb is the first sight of spring, and we sure have a good time celebrating it!
- 1/4 cup Kitchen Kettle Red Raspberry Reserves, Blueberry Preserves or Strawberry Preserves
- 4 cups fresh rhubarb
- 1/2 cup sugar
Cook rhubarb with sugar until tender. Add jam. Serve warm or cold over fresh fruit, ice cream, pound cake or your own great creation.
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