Confession time: I'm in love with Rare Bird Preserves. In the last few months, I've been working with Elizabeth Madden, the founder, on some writing projects. I was already enamored with the flavors but hearing Elizabeth talk about jam making made me want to take one of her seasonal jams and highlight it in our Summer menu.
Strawberry rhubarb feels so deliciously summer. I don't think I knew what rhubarb was until my 30s and I'm still not totally confident baking with it (remember when I coined rhubris?) so having it provided to me in lovely jam form made my week. (Also, we left some for the folks we're house swapping with along with some passionfruit curd!)
I mentioned loving food that has a story in our hummingbird cake post. Heidi Swanson of 101 Cookbooks tells a great tale about these Vintage Jam Tarts. And, she mentions that these tarts are made with a biscuit base. Um, yes.
Summer this year has been more "summer" than anything else. Still, the dough needed attention so I kept it in the fridge in between sessions. I think they wound up poofier than intended but
The tarts became our family breakfast, lunch and dinner and everything in between. They stay delightful for days.
As we got to know our guests, I knew a gluten free and vegan jam treat would be appreciated. Oh She Glows had a thumbprint cookie made with almond flour and brown rice flour that, while she uses raspberry jam, would certainly showcase some strawberry rhubarb. It's rolled in coconut, which I almost omitted but am glad I didn't. Almond butter is expensive store-bought as a head's up.
There's something silly triumphant to having people say they like the "adapted" cookie as much as the tart. Universally they were both well received with some folks saying they liked the gluten free, vegan one the best! Either way you bake with a lovely summer jam, you can't lose.