This one tastes like spring in a jar. Think sun‑warmed strawberries meeting the first tangy stalks of Vermont rhubarb, all simmered down with a squeeze of lemon until it’s equal parts bright, jammy, and just‑sweet‑enough. Every spoonful delivers that classic strawberry shortcake vibe—with a zing that reminds you rhubarb is finally back in season and the garden’s waking up.

Swipe it through a thick layer of our Maple Creemee cashew butter for a strawberry‑rhubarb “pie” on toast. Spoon a ribbon over Greek yogurt with a drizzle of our unsweetened New Favorite nut butter for a 60‑second parfait. Feeling savory? Brush it onto grilled pork chops or whisk it into a quick pan sauce that begs to be mopped up with crusty bread. And for dessert heroes: spread between cake layers, fold into scone dough, or swirl through vanilla ice cream before it sets.

Handmade by our friends at Blake Hill Preserves in Windsor, VT, this Strawberry Rhubarb Preserve is the spring fling your nut butter has been waiting for. Stock up while the rhubarb’s still blushing.