Rhubarb Jam

A rhubarb patch is always part of an old-fashioned fruit and vegetable garden. My friend Bob, who grew up in northern Minnesota near the Canadian border, remembers his mother making plenty of rhubarb jam every spring from juicy bundles of stems gathered in a neighbor’s yard. The plant has long, red stalks—the edible part—and large leaves, but the leaves are poisonous. This jam is delicious on whole wheat toast or biscuits.