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Rhubarb has always been Wendy’s favourite and it just happens to be grown in Yorkshire where Matt Wilkinson (our Culinary Director) grew up too. The tartness of the rhubarb, along with the sweetness from the strawberries is the perfect match for this gloriously pink-hued jam. Terrific as a toast topper or level up your at-home Devonshire tea experience. Also brilliant as a base ingredient for desserts and cocktails.
Keen to try before you buy? We’re using it to make Strawberry Ripple Ice Cream in The Restaurant this summer.
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