Kong Thao planted Rhubarb this year and it came to fruition right at the time of the pandemic. Iit's grown naturally, not forced, and retains more of a green color than a pinkish hue. With restaurants closed and the usual outlet for purchasing rhubarb gone, we made a commitment to buy all of Kong's 2020 Rhubarb crop.
Then, Sana called - she had a 1.5# of Baraka Cardamom and she wanted to see if we could find a way to honor it in jam form.
I made a quick call to Samin Nosrat to riff on some Jam ideas. This was what came out of our mouths first. The combination of rhubarb and cardamom has always been a d delicious go to in pies and cakes and somehow has never been made as a jam at Sqirl. The hibiscus concentrate is more for color and to add a silky texture to the jam. Only 100 available.