The rhubard jam is really the star of this recipe!!

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From Michaela Hayes of Crock & Jar:

Happy anniversary, Sweet Paul!

What a beautiful five years it’s been. And spring is a wonderful season in which to celebrate When Paul told me this was an anniversary issue, I naturally wanted to bake a cake. And since this column is all about preserving the seasons, I set out to create a jam worthy of a fruit-filled cake for a Sweet Paul celebration.

Rhubarb is one of my spring favorites. Botanically a vegetable, rhubarb breaks the rule that vegetables are low acid foods by being almost as acidic as citrus. As it cooks down, this jam turns a brilliant shade of pink, the apples, sugar, and vanilla add sweet and sultry notes; and the salt brings out the acidity. A rule-breaker jam that’s beautiful, tart, and sweet—sounds like Sweet Paul to me!

Of course, you can enjoy this jam in a multitude of ways, from topping toast to pairing with pork (Paul’s suggestion!), and it is just sublime in this almond sponge cake with dark chocolate icing.

Sweet Paul's cookbook:

Get the Almond Sponge Cake & Chocolate Ganache recipes from the Crock & Jar website:click HERE

For the rhubarb jam:

4 medium apples, peeled

7 cups rhubarb, diced

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1/4 teaspoon salt

  1. Core and finely chop or purée apples. In a wide saucepan, mix with rhubarb, sugar, vanilla, and salt.
  2. Cook over medium heat until the jam is thickened and starts to appear dry, about 20 minutes.
  3. Cool jam and refrigerate. Or, to can the jam, pour it into warm, clean jars and process for 10 minutes in a boiling water bath.


The rhubard jam is really the star of this recipe!!
Photography by Food+styling Michaela Hayes, Crock & Jar | Photography by Paul Lowe

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