Strawberry-Rhubarb Fruit Spread

Strawberry-rhubarb fruit spread. Two early summer fruits from Schleswig-Holstein, cooked down in equal parts.

Strawberry-rhubarb fruit spread by FrüchteMeer contains 25% strawberries and 25% rhubarb, both from Schleswig-Holstein. It is not pure strawberry jam or tart rhubarb compote, but a sweet-tart balance of both fruits.

Strawberry-rhubarb fruit spread is a fruit spread from the FrüchteMeer jam manufactory that makes two fruits with a short overlapping season available all year round. Rhubarb is traditionally only harvested until Midsummer Day on June 24. Field strawberries from the north ripen almost at the same time. If you want to combine both fresh, you only have a few weeks a year. This jar solves the problem: strawberries and rhubarb in equal parts, cooked down in Wankendorf. According to the label, both fruits come from Schleswig-Holstein. The manufacturer lists the variety among its most popular fruit spreads.

Berry sweetness meets clear rhubarb tartness

The strawberry-rhubarb fruit spread tastes fruitily sweet of strawberry, followed by a clear, slightly tart rhubarb acidity. The two fruits balance each other. The strawberry brings aroma and sweetness, while the rhubarb provides freshness and an almost lemony tang. Compared to pure rhubarb compote, the variety tastes rounder; compared to pure strawberry, it tastes livelier.

The jar reveals a bright red color with fine rhubarb fibers that have softened during cooking. The consistency is spreadable, with small pieces of fruit. Pectin acts as a gelling agent to bind the spread, while a little citric acid aids gelling and enhances freshness. The ingredients list does not mention any other additives.

Anyone expecting a mild, consistently sweet strawberry jam will find the rhubarb too prominent. Sugar is listed first in the ingredients, and the nutritional information states 54 g per 100 g. The spread is therefore not intended for a low-sugar diet. Children who only like sweet varieties will also likely prefer pure strawberry.

Pavlova, crumble and a spoonful in rice pudding

The tartness makes this spread a good partner for sweet, creamy dishes. On a pavlova or a piece of meringue with whipped cream, it provides a fruity counterpoint. Two tablespoons per serving are enough, stirred until lightly smooth. In warm rice pudding, a spoonful adds color and a hint of early summer.

For a quick crumble, fill small ovenproof dishes one-third full with spread. Top with crumbles made from equal parts butter, flour and sugar, plus a handful of oats. After about 15 minutes at 180 °C, the surface is golden brown. The variety also pairs well with cottage cheese pancakes or quark pancakes. Anyone who prefers strawberry on its own will find the pure strawberry fruit spread from the same manufactory.

A little something on the side: Stir a teaspoon of spread with some freshly grated ginger into Greek yogurt. Ginger and rhubarb are a classic combination, while the strawberry mellows the heat. The variety is less suitable for savory dishes such as roast or cheese platter than tart jellies.

North German fruits with a short season in a jar from Wankendorf

According to the label, the strawberries and rhubarb come from Schleswig-Holstein, home of the FrüchteMeer jam manufactory. The manufactory is located in Wankendorf in the Plön district, on the edge of the Holstein Switzerland. It was founded by Susanne Lucht-Thiesen in 1996, and she has since run the business with her husband, Karsten Thiesen. The family business produces its products by hand, and every jar passes through the hands of the team.

Rhubarb is a perennial plant whose tart stems push up from the soil in spring. The early harvest usually begins in April. After Midsummer Day, the plant is traditionally left to rest so that it can gather strength for the following year. Field strawberries follow from late May.

Good to know: The label states the fruit content exactly: 25 percent strawberries and an equal amount of rhubarb. Together, this makes up half of the recipe. Because the term fruit spread is not legally defined, this information makes comparison with other jars possible. FrüchteMeer states that it values how a fruit is grown and the path it takes to processing.

A jar of early summer for the whole year

What makes this variety special is its freshness. While many strawberry spreads taste mainly sweet, the rhubarb keeps it in balance. This also makes the jar appealing to people who otherwise find jam too sweet. Especially with rich accompaniments such as butter, cream or mascarpone, it shows how well the tartness balances the richness. A spoonful on a piece of butter cake is enough to taste it.

For breakfast with friends or coffee in the garden, the 210-g jar makes a small, uncomplicated gift. In autumn and winter, it reminds you of early summer in the north. Together with a fresh braided yeast bread and a piece of butter, it creates a breakfast present that needs no grand words.

Bring the early summer from Schleswig-Holstein to your table, even when the last rhubarb has long been harvested.