Strawberry Shortcake with Rhubarb Sauce

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My mother used to make me strawberry shortcake for breakfast on my birthday when I was a kid.  My birthday is in early July, which was at the end of strawberry season around here, but no matter – if she couldn’t get ripe local berries, she’d buy what was available and macerate them in some sugar for a while before making the shortcake.

I also remember that sometimes instead of the traditional biscuit, she’d get those spongy yellow mini-cakes (you can find them near the strawberries in most grocery stores this time of year).  I loved those little cakes.  Light and fluffy, they reminded me of another childhood favorite – Twinkies.  Yep.  Twinkies.  I think my introduction to those has been blamed on my paternal grandfather. 

But I digress….

Rhubarb Ginger Jam

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It's thick and rhubarb- tart and cooked-sugar-sweet and has a little heat from the fresh ginger and a little something friendly from the vanilla.

It's terrific.  I'm already thinking of ways to use this, and I'm also already thinking I should have made more.

Guess I'll just have to keep my fingers crossed when I go to the Farmers' Market on Friday.

But back to the beginning….