Years ago, when my mum would come to visit, I always thought of what I’d make for her. Lunches and dinners were usually pretty easy, but breakfast she didn’t enjoy a lot of the usual things: cereal, eggs, pancakes, etc. At least she didn’t enjoy it regularly.
I knew she enjoyed cheese and especially chevre, so it was a summer day like today and I had a ton of fresh summer fruit. The most voluminous of summer fruit is always rhubarb. I started with a pile of rhubarb and filled the rest with an assortment or “riot” of other fruits.
Right now, the fruit “riot” is heavy on cherries and berries, but as the summer goes along, peaches, apples, pears or plums could be in the mix.
This is one of those easy jams that you may not can for later consumption, but it freezes well and having a fresh burst of summer fruit is always welcome on a hot day paired with your favourite spreadable cheese, like chevre when I came up with the recipe, or fresco, a sheep’s milk cream cheese, that I enjoy now.
Rhubarb Riot Jam and Fresco Sandwich
For the Rhubarb Riot Jam:
4 cups fresh rhubarb, chopped
4 cups your favourite summer fruits (like I mentioned, I used two kinds of cherries, blueberries and strawberries in no particular volume of each. Just enough to accumulate to 4 cups total)
3/4 cup water
In a large pot, add the rhubarb, summer fruit and water. Bring to a simmer over medium high heat. Cover with a lid for five minutes to soften. Take off the heat, reduce heat to medium low and simmer for a further 40-45 minutes or so until the mixture is thickened. Set aside to cool.
For the sandwich:
4 slices whole wheat sandwich bread, toasted (crusts cut off if you’re feeling fancy)
100g/4 oz fresco cheese (or chevre or cream cheese)
1/2 cup Prepared Rhubarb Riot Jam
Spread the fresco on the toasted bread and spread the jam thickly over the top. Serves 2-4 depending if it’s part of brunch or just a light breakfast.