Fiona's fathers' favorite dessert topping from a farm in Orkney pairs sweet native rhubarb with native elderflower cordial. Very few things grow to maturity in the chilly wind of Orkney, but potatoes and rhubarb do survive. The island, and the families that farm the sheep there get quite creative with both foods. This jam is one example. Try it as a sauce on pork, heat it up and serve it on ice cream, or just spread it on toast. Delicious! Made by Fiona and her team at Galloway Lodge Preserves in small batches to insure the fruit carmelizes with the sugar for a rich home-made taste. 12 oz. glass jar.