Wild blueberries, fresh strawberries, and rhubarb. Because even berries preserve to be together. Because Even Berries Preserve to be Together! Wild blueberries, fresh strawberries, and German Wine Rhubarb, because even berries preserve to be together. This spread is inspired by a pie that we all dearly love! I just thought it would also be a wonderful flavour combination for a spread as well. It's always a bit of a juggling act with 3 fruits in this recipe; it makes things a little more complicated in the kitchen. There is rhubarb to chop and cook, strawberries to wash and hull, and wild blueberries to throw into the whole mix, but the end result is so rich and decadent without a drop of fat! Quick fact: Our spreads don't have enough sugar to be called a jam legally. All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts. Like all our preserves using wild blueberries, this one only uses #1 Nova Scotian berries, plus we add in German Wine Rhubarb that we grow ourselves naturally, and locally grown strawberries. The rhubarb is a beautiful red and is chopped, plus the strawberries are mashed, and the wild blueberries are left whole in this recipe. Once they are all simmered together some of the berries will burst, and the others will become more spreadable. In the end it makes one of the Galloping Cows Classics! All our spreads are fabulous on fresh breads and toast, or bagels. Try them in recipes like thumbprint cookies, or any other cookie or square recipe that calls for jam. You can also use a little to spark up some plain yogurt in a much more healthy way than the sweetened yogurts. Ingredients: blueberries, strawberries, rhubarb, sugar, lemon, fruit pectin.
