Rhubarb Pear Jam

One of the first fruits of the season; which is technically a vegetable,  is the ever-gorgeous rhubarb. Vermillion stalks boast jurassic leaves, and although the leaves are toxic, the stalks are packed with a zingy tartness like no other. Paired with the gentle sweetness of pears, this jam will leave your taste buds in the abyss of springtime bliss.

In a deep saucepan combine the following ingredients:

3 lbs of chopped rhubarb

2 lbs of pared and cored pears

juice of 2 lemons

3 cups of sugar

1 packet of pectin

1 cup of water

Bring to boil then reduce heat and let simmer until fruit becomes very soft (45min - 1 hour)

Spoon into sterilized jars and let stand until lids are sealed and jam has cooled.

Spring Fever Salad

Spring has sprung at long last! Blushing teacup magnolias await their fill while tulips taunt the buzzing bees. Fresh spring rains invite an appetite for light eats bursting with fresh fruity flavour. Got a sweet tooth but tired of Easter chocolate?  Toss together the following and enjoy!

Freshly washed spinach

peeled ruby red grapefruit sections

strawberry slices

crumbled feta

cubed avocado

walnut halves

Dressing:

3 ripe strawberries

3 ruby red grapefruit sections (peeled)

1 cup of plain yogurt

1/8 cup of balsamic vinegar

blend together with hand blender and pour over salad servings

Garnish with balsamic glaze for added flavour and presentation