Diaspora Co Collaboration: Kong Thao Rhubarb & Baraka Jam
Tart, voluminous, silky.
Origins: Kong Thao planted rhubarb this year and it came to fruition right at the time of the pandemic. Grown naturally, this rhubarb retains more of a greenish color versus the pinkish hue most people associate with rhubarb. With the closure of so many restaurants and the usual outlets for purchasing rhubarb no more, Sqirl made a commitment to buy all of Kong’s 2020 rhubarb crop. Then Sana called! She had 1.5lbs of Baraka cardamom and wanted to see if Sqirl could find a way to honor it in jam form. Jessica made a quick call to Samin Nosrat to riff on some possibilities and this combination is what burst from their lips first—the combination of rhubarb and cardamom has always been a delicious go-to in pies and cakes, and somehow had never been made into a jam at Sqirl…until now. The hibiscus concentrate is adds a beautiful tone to the jam as well as a silky texture.
Ingredients + Benefits
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
The journey of a piece of fruit from flower to jar touches many hands: at the farm, within Sqirl's kitchen, and finally to wherever a jar is squirreled away. Sqirl jam directly supports over 40 fruit farmers in California. Sqirl is dedicated to preserving unique varieties of produce—varieties with history and flavor vibrancy that are rare to find in the world of jam…in the world in general. This is so important to Sqirl: the way that rare fruits keep them engaged and working closely with farmers doing their extraordinary work, and in turn, how customers allow for that connection to continue to grow and for these fruits to continue to have a reason to be grown.