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Grilled Cheese with Rhubarb Peach Jam

May 30, 2019

 

Summer is just around the corner and each box is looking more and more like it! I can almost see the juicy, ripe farm tomatoes from here. While we wait on those, let's celebrate the beautiful corn that we've been getting and how about this week's weird wonder- Rhubarb!

 

 

Everyone sort of knows what rhubarb is and also still can't really define it. That's totally ok! You've got questions and we've got the answers!

Here are a few tips//
1. Although you can eat it raw, it's very bitter- you'll want to cook it with something sweet, like the ever popular strawberry rhubarb pie.
2. Only eat the stalk, never the leaves.
3. Rhubarb is in season from April-June.
4. You can roast, stew, simmer or freeze your rhubarb for a lot of recipes!

 

 

Today, we're making a Perfectly Imperfect Rhubarb & Peach Jam, which is the perfect sweet partner to a salty grilled cheese. Using just our PIP peaches, rhubarb and a drizzle of honey to make the jam- you can use any fruit you like to pair with the rhubarb. You can use the leftover jam to sweeten iced tea, as a fruity topping for a yogurt bowl, or a jammy base for a fruit cobbler. Let's dig in!

Grilled Cheese with Rhubarb Peach Jam
makes 2 sandwiches with lots of leftover jam
Ingredients
2-3 stalks Perfectly Imperfect rhubarb, chopped
2 Perfectly Imperfect peaches, chopped
1/3 cup honey
1-2 T water
4 slices of bread

4 slices of cheese- I used a combo of Mozzarella & Brie
1 T Butter

 

 

Directions
1. In a sauce pot, combine chopped rhubarb and peaches, honey and 1-2 T of water. Simmer over low for 15 minutes, stirring occasionally, until the fruit is softened. Set aside and chill.
2. In a skillet, spread butter on one side of the bread, and place in pan, set to low. Add slices of cheese to each piece of bread and cook over low until bread is toasted and cheese is melted. 
3. Spread 1-2 T of the reserved jam on the toasted grilled cheese halves and flip them onto each other to make a sandwich. The jam is the perfectly sweet layer in the middle to cut through the delicious and fatty cheese flavor.
4. Store remaining jam in fridge for up to two weeks and add to smoothies, oatmeal, yogurt bowls, or as is on toast! Enjoy!

 

 

We hope you love this summery recipe as much as we do, and be sure to tag us on instagram, @perfectlyimperfectproduce, so we can keep up with your foodie journey! We love to see you get creative in the kitchen. Thanks for another great week!

 

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