The texture of these rhubarb-lemon preserves is somewhere between a jam and a marmalade, making them super spreadable and highly brunchable. Just add crusty bread, a nice cold bottle of rosé and lots of sunshine for the ultimate springtime spread.

This recipe makes one large, 16-ounce jar, but you can easily double the recipe for a larger batch and jar the preserves using the water bath canning method.

Makes 2 cups (one large, 16-ounce jar)

Ingredients

3 cups (350g) rhubarb, diced
2 (about 175g total) large Meyer lemons, halved, seeded and thinly sliced
1 1/2 cups (325g) organic granulated cane sugar
3 crushed green cardamom pods or 1 split vanilla bean (optional)

Directions

1. Combine the rhubarb, Meyer lemons and sugar in a medium saucepan, stirring to coat the fruit in the sugar. If you are adding any flavorings, stir those in as well.
2. Place the saucepan over medium heat and bring to a gentle boil, stirring frequently. Reduce the heat to medium low and let simmer, stirring occasionally to make sure the sugar doesn’t burn, until the preserves are thick and reach 217°F. This temperature will result in a luscious, spreadable texture. 
3. Transfer to a glass jar and let cool to room temperature. Keep in the refrigerator for up to a month.

We love pairing these lovely, textured preserves with soft-ripened Inverness, our smallest production cheese. You can find Inverness in our April Cheese Club (order by 4/5/21), at our our flagship Pt Reyes Cheese Shop & Creamery, and at select California retailers.