On a recent trip to Washington, I was lucky to have the opportunity to pick fresh rhubarb from a friend’s patch. I flew it back to New York in my handbag (as one does) and spent a few days mulling over how to do it justice. In the end, I couldn’t resist a strawberry rhubarb jam–but with a twist. At the beginning and end of cooking, I added in two amaros from my collection. These two amaros–a strawberry amaro from the brilliant Matchbook Distilling Co and the classic Italian Cocchi Vermouth di Torino, which includes rhubarb in its herbal blend–harmonized with the flavor, and also added a beautiful, mild herbal note that sales over the top of this not-too-sweet, mouthwatering ruby gem of a jam. Early summer in a jar.