Tart, voluminous, silky.
Kong Thao planted rhubarb this year and it came to fruition right at the time of the pandemic. Grown naturally (not forced), this rhubarb retains more of a greenish color versus the pinkish hue most people associate with rhubarb.
With the closure of so many restaurants and the usual outlets for purchasing rhubarb no more, we made a commitment to buy all of Kong’s 2020 rhubarb crop.
Then Sana called! She had 1.5lbs of Baraka cardamom and wanted to see if we could find a way to honor it in jam form.
Jessica made a quick call to Samin Nosrat to riff on some possibilities and this combination is what burst from our lips first—the combination of rhubarb and cardamom has always been a delicious go-to in pies and cakes, and somehow had never been made into a jam at Sqirl…until now.
The hibiscus concentrate is adds a beautiful tone to the jam as well as a silky texture.
This small batch jam features a beautifully designed sticker by our new in-house designer Stephen Bogdan. Only 100 available.
Kong’s rhubarb, *cane sugar, *lemon juice, Diaspora’s Baraka cardamom