Katharine Lee has a Ph.D. from Northwestern, which led to her career as a neuroscientist. Kathy also has British in-laws, from whom she learned preserving and canning. She took such a liking to it that her Denver kitchen soon overflowed with jars of local produce tinged with surprising (and sometimes foraged!) herbs.
We've never tasted rhubarb like this – soft, spiced with fresh ginger, brightened with lemon juice. Super spreadable but addictively textured, with little bits of rhubarb stalk. A true preserve.
Per the label: Modern Gingham Preserves are "not just for toast!" Spread on French bread with cheddar cheese, then grill for an open-face melt. Pair with Reginald's Cashew Vanilla Peanut Butter in a big bowl of oatmeal.
Organic rhubarb, organic sugar, organic ginger, organic lemon juice, organic Madagascar vanilla bean. Comes in an 8 oz jar. Refrigerate after opening.
NOTE: Made in a facility that also handles eggs, gluten, dairy, peanuts and tree nuts. May contain pits and/or hard spices.
(if not, how abouta ginger ale?)