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….

Strawberry Freezer Jam

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If you've never made jam, and are feeling hesitant about going through the whole cooking and canning process, and you just want to maybe dip your toe into the jam-making pool and see what temperature the water is, then this is the way to do that.

Strawberry Rhubarb Jam – The First Two Batches

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Alex – the jam afficianado in our house – has pronounced this jam "Not bad…it's actually pretty good."  With two approving nods of his head.  So I'm thinking I got about an A-.

As I'd mentioned after my trip to the Farmers' Market on Friday, I bought a total of 4 quarts of strawberries:  6 individual pints of berries from one farm, one quart from another farm.  All were gorgeously ripe and red all the way through.  I also bought 2 lbs of rhubarb from the Honey Stick Man.  So I figured I'd have enough for a batch of jam and a pie.  Happily, I was wrong – I got two batches of jam and a pie out of the deal.  Well, nearly two batches.  But I'm getting ahead of myself.