A scant bushel of gigantic rhubarb from Jersey was first up this year– hey, no snickering, it is the Garden State for a reason, and though I still consider it all mostly a mystery, I did live there for 10 years.
This beautiful rhubarb produced the deepest-hued rhubarb jelly I’ve ever seen. Close to Hawaiian Punch color, incredible, and what we all need this spring.
Next up, rhubarb from Samascott in Kinderhook, about a half hour north here in Columbia County. Now the color of the jelly is returning to earth! 
But elsewhere, in a case of don’t judge a preserve’s flavor by its color…the rhubarb preserve with vanilla bean & Earl Grey is generally, decidedly…brownish. It was only ever so slightly less so with the Jersey rhubarb. But it is so damn good you won’t care about the color. Trust me on this. Rhubarb pie in a jar, no crust about it xo