Mmmmmm. . . strawberry rhubarb . . .
One of the things I didn't learn from her, but wish I had, was how to make strawberry rhubarb jam. Thankfully, there are recipes galore online for this sweet and complex jam that goes well on toast, pancakes, oatmeal, sandwiches, ice cream, vanilla cake, or waffles.
I tried 3 different jam recipes last year and wanted to share 2 of them with you before the June-bearing strawberries ripen. PLUS, a fantastic, cannot get enough of, good-thing-rhubarb-is-seasonal, strawberry rhubarb crumble pie recipe. Last year was the first time I made Crumble Pie and I fell in love with making a pie I didn't have to roll out a crust for!
http://kitchenlane.com/2010/04/strawberry-rhubarb-freezer-jam-spring.html
I also tried a pectin-free strawberry jam, which came out more like a sauce for me, but was still yummy enough to keep the recipe on hand: https://www.allrecipes.com/recipe/222688/pectin-free-strawberry-rhubarb-jam/
I may give it a go again this year bearing in mind some of the tips shared by Northwest Edible Life on how to make a pectin-free jam.
I did make a honey-sweetened jam with pectin which set up well and had a beautiful color, but I just didn't love the honey-ish taste, so I'm not sharing that one with you (it was out of a book). I am a bit finicky about this as I prefer to use maple syrup over honey in any recipe with a liquid sweetener or else my tongue hyper-focuses on the honey flavor, so don't let my ways deter you from experimenting!
And last, but not least, here is the Crumble Pie: https://pureella.com/strawberry-rhubarb-crumble-pie-gluten-free-and-vegan-recipe/
Our family was HOOKED on Pure Ella's crumble pie last year, to the point that my three boys started asking about it when rhubarb plants began to pop up in the sunshine this spring.
Final note, if you've never had strawberry-rhubarb anything, please, immediately add it to your bucket list. Homemade only, store bought cannot do it justice.