RUBARB JAM FROM HAUTS DE FRANCE

Rhubarb jam from Hauts de France embodies the authenticity and richness of the northern lands. The Fauchon artisanal recipe releases all the acidity of the rhubarb while retaining its sweetness. The stems are meticulously chosen at their perfect maturity to preserve and intensify their aromas and scents. To enhance the quality of the ingredients, Fauchon perpetuates the tradition through slow cooking in small quantities, with cane sugar, in copper cauldrons. This ancestral method brings out caramelized and honeyed flavors which are the signature of Fauchon jams. Fauchon presents the impostor of fruits among fruits in his best light. Rhubarb slips quietly among the bright fruits even if its vegetable nature catches up with it because of its edible stems. Not knowing where her place is, she plays the solitary in the shade of the flowering gardens of Hauts de France, behind her large leaves which protect her from prying eyes. She's certainly not the most sought-after in the vegetable garden, but she's a very shy girl with a big heart. Often perceived as acerbic, she can be gentle and attentive, especially when she is potted. In jam, rhubarb asserts itself and believes in its unique taste. At that moment, she knows her worth, and transforms herself, asserting her character. In this form, Fauchon propels it to the forefront of the gastronomic scene, to offer it a place of honor in your grandmother's recipes and seduce the palates of the most demanding. As old as time, rhubarb jam takes you back to your roots and knows it can confuse you in one bite.