- 2 pounds of your grandmother’s (or someone’s grandmother’s, the older the plant the better the rhubarb) rhubarb
- 1 pound local ripe strawberries
- 3 cups not-too-hopped wheat beer
- 1½ cups sugar
- 2 teaspoons lemon zest
- Juice of 1 lemon
- 1 Boone County bloomy (Or other mild flavorful cheese such as goat cheese, gouda, or an easy to melt cheese)
- ½ cup Traders Point Creamery fromage blanc
- ¼ cup milk
- Salt and pepper to taste
First, make your jam:
Combine all jam ingredients in a short-sided saucepan. Bring to a simmer. Turn off heat. Let mixture marinate overnight, or for as long as 5 days. This allows flavors to mingle and helps with the next step in retaining chunks of fruit in your jam.
When ready, strain fruit out of liquid and reserve. Bring liquid to a boil over high heat, stirring occasionally until it registers 215°F. Return fruit mixture to pot and cook at high heat until mixture coats the back of a spoon or is back to 215°F.
Second, make your bloomy:
Heat oven to 400°F.
Place all bloomy ingredients in large bowl. Mash together well with hands until a solid mass of cheese forms. There can still be chunks and it may not be completely smooth.
Work into a buttered 8-ounce cast iron pot or an oven-safe ramekin.
Bake until cheese begins to bubble.
Serve bloomy hot with grilled pumpernickel and homemade strawberry-rhubarb jam. Freeze or can remaining jam mixture for use later in the summer.