The heart warming first signs of spring, the smell of fresh flowers, the awakening of the warmth and the excitement of new beginnings can be felt in this beautiful illustration by Croatian artist Vendi Vernic.
Spring is a wonderful time for produce in New York city… markets are overflowing with colour, greenery and my new favourite ingredient of the moment… edible flowers. Here’s a recipe that embodies spring time flavours, rocket flower and rhubarb jam.
Rocket Flower & Rhubarb Jam
- 1kg rhubarb
- 250g sugar
- pinch of salt
- juice of 1 lemon
- 1 cup arugula flowers
- 1/2 cup water
Roughly chop the rhuburb into cubes. Heat a saucepan, add rhubarb, sugar, salt and water. Bring to a boil, reduce heat, add lemon juice and cook for 10-15 minutes or until rhubarb breaks down. If you like your jam chunkier, pull it off the heat before it breaks down a lot, if you like a smoother consistency, cook until rhubarb has completely broken down.
Remove from heat and allow to cool. When cool, gentley stir in aurgula flowers.
The subtle nutty flavour of the flowers helps to balance the tart sweetness of the rhubarb. Serve with a nice sourdough, ricotta, goats cheese or sharp chedder.