Since rhubarb made its Spring debut in my garden this week, I thought I’d share some favorite rhubarb recipes, starting with a delicious jam.

A cold-loving plant, rhubarb thrives in the North Country without a lot of fuss.

I got this simple recipe from the UAF Extension Service’s rhubarb recipes handout.

By the end of May, my rhubarb patch is in full production.

(They also publish a helpful flier on growing rhubarb.)

Rhubarb is a hearty perennial that produces well into August in my garden.

I’ve made this jam for over 14 years, and often wondered why it’s called “marmalade” when there isn’t any citrus peel included.

I picked nearly 10 lbs. of rhubarb to share at music camp last summer.

However, after searching online, I concluded that “marmalade” can simply mean any jam-like fruit preserve. Besides, rhubarb has a distinctly citrus-y taste.

"Give me spots on my apples, but leave me the birds & the bees, please!" - Joni Mitchell

Plus, it’s just fun to say “Apple Rhubarb Marmalade” out loud (go on, give it whirl…), so I’ll keep the name. Just know you won’t need any citrus peel for this preserve.

You will, however, need some apples. We have 3 old apple trees, so I try to use our own.

I make a game of trying to remove an apple's peel in one long spiral.

So, without further ado, I give you:

Apple Rhubarb Marmalade

Yields 6 half pints.

Putting up my own fruit preserves feels like money in the bank come winter.

Simple and delicious!

What about you? Do you have a favorite rhubarb recipe? Do you make other preserves?