Today is Friday, the day I set aside each week to write up a post with an eco-friendly focus.
Since the official first day of summer will be upon us very soon, I’m putting the spotlight on the seasonal foods of spring today.

I made this jam with what seemed to be the last of the locally available rhubarb. Instead of the more typical strawberry rhubarb combination, I tried blueberries in this batch (which was adapted from a recipe by Mrs. Wheelbarrow). I was so very pleased with the deep purple hue of these preserves, and I just love the subtle flavor of both the honey and the lavender.


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I could read other food blogs and look for recipes to share here for hours on end. If I somehow missed your spring recipe, though, please accept my apologies :)

Spring Deliciousness from Across the Web:

Savory Spring Recipes:
Asparagus Caesar Salad from Sassy Radish
Pickled Asparagus from Mrs. Wheelbarrow
My Shaved Asparagus Salad over at eHow
Asparagus with Butter and Soy from Lottie and Doof
Best, Easy Asparagus Recipe from Return to Sunday Supper
Pickled Garlic Scapes from Glutton For Life
Spinach Salad with Spicy Tomato Vinaigrette from Bunkycooks
Wilted Dandelion Greens with Toasted Mustard Seed from The Nourished Kitchen
My Spring Garden Greens Salad
Stinging Nettle Soup from A Little Zaftig
Melissa Clarks’s Prosciutto, Butter, and Radish Crostini at Gilt Tast
Bulgur Salad with Lemon, Radishes and Mint from Tastefood
Spring Panzanella from Happyolks
Fresh Pea Risotto From What’s Gaby Cooking
Sauteed Peas with Yuzu Kosho from White on Rice Couple
Sorrel Pesto from Healthy Seasonal Recipes
Salad of Morels, Fiddleheads, Ramps and Farro from Hunter, Angler, Gardener, Cook

Sweet Spring Recipes:
Homemade Elderflower Syrup from Georgia Pellegrini
Rhubarbaritas from The Local Kitchen
Strawberry Vodka and Strawberry Vodka Lemonade from Washington’s Green Grocer
Rainier Cherry Muddler from Sprouted Kitchen
Small Batch Strawberry Vanilla Jam from Food in Jars
Strawberry Freezer Jam with Moscato from Andrea’s Recipes
Spruce Tip Jelly from Hitchhiking to Heaven
Rose Petal Jelly from An Edible Mosaic
Lilac Ice Cream from Cookblog
Rhubarb Vanilla Compote with Coconut from Verses From My Kitchen
Rhubarb Mostarda from What Julia Ate
Strawberry Rhubarb Crisp from 17 and Baking
Strawberry Rhubarb Shortcake from Two Peas and Their Pod
Rhubarb Pop Tarts from Eating From the Ground Up
Rhubarb Almond Coffee Cake from Not Derby Pie
Cherry Clafoutis from Eat Live Travel Write
Cherry Basil Sorbet from Kitchen Confidante
Easy Strawberry Sorbet from Cookin Canuck
Faiselle Mousse with Fresh Berries from Tartelette
Blueberry Ice Cream Pie from Merry Gourmet


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  1. 1

    Cathy — June 17, 2011 @ 2:48 pm

    OH my that looks wonderful. I haven’t made much blueberry jam – I always wanted another flavor in there. I think you’ve done the perfect thing by mixing it with rhubarb and can’t wait to give this a try. YUMYUMYUM (beautiful photos, as always!)

  2. 2

    megan @ whatmegansmaking — June 17, 2011 @ 2:54 pm

    what beautiful jam! And I am loving all of the spring recipes – wish I had time to make them all!

  3. 3

    Maria — June 17, 2011 @ 2:55 pm

    Great recipe roundup! Thanks for including one of ours!

  4. 4

    LiztheChef — June 17, 2011 @ 3:02 pm

    Gorgeous color – we have yet to get any rhubarb in our markets. It is my husband’s favorite so I’m always on the lookout.

  5. 5

    Peter — June 17, 2011 @ 3:15 pm

    We’re enjoying our jar a great deal. Thanks again.

  6. 6

    mjskit — June 17, 2011 @ 4:05 pm

    This sounds really interesting! I love blueberry jam and I love lavender. I’ll have to give it a try very soon. Thanks for the recipe!

  7. 7

    Mairi@Toast — June 17, 2011 @ 4:15 pm

    Oh that looks wonderful! And all those beautiful spring recipes…thanks :)

  8. 8

    Bunkycooks — June 17, 2011 @ 4:31 pm

    That is one jam I haven’t tried. I will need to make some before the rhubarb disappears! BTW, that is a great list of recipes. Thank you for including one of mine.

  9. 9

    Jennifer and Jaclyn @ sketch-free vegan — June 17, 2011 @ 5:05 pm

    nice! love the colour :)

  10. 10

    Andrea Meyers — June 17, 2011 @ 8:14 pm

    Oh how pretty! I love the intense color of blueberry jams and preserves. It must taste fantastic with the lavender and rhubarb. We’ve been making making blueberry jam and butter this week, too. Blueberry season is one of our favorite times of the year.

  11. 11

    heather — June 18, 2011 @ 5:33 am

    I think rhubarb season is done in these parts, and blueberry season is petering out as well. We’re heading out to an area with farmers markets today, winding through prime farm-stand country on the route there, so maybe, just maybe, we can find both. I am already head over heels for this jam!



  12. 12

    gluttonforlife — June 18, 2011 @ 5:43 am

    The jam looks gorgeous, and this is a list to keep anyone busy for weeks to some! Thanks for the great roundup and the link to my pickles!

  13. 13

    merry jennifer — June 18, 2011 @ 6:24 am

    That jam looks incredible. I love the combination of flavors in it. I’ve not made jam yet, despite the abundance of fresh berries and fruits available to me here in Florida. I’m intimidated by the jar processing, I think. Just another thing I seriously need to get over.

  14. 14

    Mardi@eatlivetravelwrite — June 18, 2011 @ 7:30 am

    That Jam looks FABULOUS! You are so talented! And thanks for the shoutout in this incredible list of spring recipes – honoured to be included, excited to try a few of these dishes!

  15. 15

    marla — June 18, 2011 @ 9:15 am

    Winnie, this is such a creative jam. Sounds wonderful. Summer in a jar :)

  16. 16

    Lynda - TasteFood — June 18, 2011 @ 9:42 am

    Oh my, what a fantastic combination of flavors! Thanks for the link, Winnie!

  17. 17

    Charissa — June 18, 2011 @ 2:19 pm

    My sister has been begging me to make something with rhubarb…this just might be it! Looks amazing!

  18. 18

    Liren — June 18, 2011 @ 5:57 pm

    Winnie, what a gorgeous, gorgeous hue! This jam just screams of spring – and I will be very sad to see the rhubarb go when the season ends. Thank you, too, for mentioning my sorbet – there are so many amazing spring recipes to try before the season ends!

  19. 19

    Nutmeg Nanny — June 18, 2011 @ 9:46 pm

    Delicious! I love that you paired it with blueberries instead of strawberries. Yum!

  20. 20

    Faith — June 19, 2011 @ 6:09 am

    Thanks so much for the sweet comment you left on my blog, and thanks for adding my recipe to your round-up! My rose petal jelly was delicious but I have a confession…blueberry jam has always been my favorite! ;) Love how you paired it with lavender here.

  21. 21

    Rachel @ The Crispy Cook — June 19, 2011 @ 12:19 pm

    What lovely jam and photos.

    Just wanted to let you know that I sent you a WHB #288 submission via email. Thanks for hosting this week!

  22. 22

    Sherilyn @ Wholepromise — June 19, 2011 @ 9:19 pm

    This looks wonderful! A perfect transformation for the rhubarb i picked up at the market on Saturday.

  23. 23

    Johanna GGG — June 20, 2011 @ 6:07 am

    you use honey in your jam – sounds great – and I have some lavendar honey – wonder if it would go in such a jam

  24. 24

    Cookin' Canuck — June 20, 2011 @ 10:00 pm

    Why have I never thought of pairing rhubarb and blueberries together? Winnie, this is such a beautiful jam!

  25. 25

    Sylvie @ Gourmande in the Kitchen — June 21, 2011 @ 3:33 am

    Great combination of flavors, I love rhubarb and berries together.

  26. 26

    Lindsay @Cook.Vegan.Lover. — June 21, 2011 @ 5:14 am

    This recipe looks wonderful!

  27. 27

    Heidi — June 28, 2011 @ 2:18 pm

    How much honey is 3.5 ounces? A half a cup? I know exact measurements are important when canning. Thanks for any help.

  28. 28

    Winnie — June 28, 2011 @ 3:48 pm

    Hi Heidi,
    There are 8 ounces in 1 cup…so it’s a little less than 1/2 cup :)

  29. 29

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  30. 30

    Jenn — August 31, 2011 @ 1:28 pm

    Hi Heidi,

    Recipe looks great!! If you use frozen chopped rhubarb does that make a difference in the recipe?


  31. 31

    Winnie — August 31, 2011 @ 1:45 pm

    Hi Jenn. Winnie here. Not sure- there might be more moisture if the rhubarb is frozen, but it should cook off and be fine.

  32. 32

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  36. 36

    Tami — June 4, 2013 @ 6:23 pm

    This sounds like lovely jam! I was just wondering though where one would get “culinary lavendar”?

  37. 37

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  38. 38

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