As a tiny bakerina, I used to eat quantities of a rhubarb and strawberry dessert that was a specialty of my Swedish great-grandmother’s.  I don’t know whether it was meant to be a cold fruit soup or a compote; we always called it Rhubarb and Strawberries, as in “Do we have any rhubarb and strawberries left?” This jam, while a bit sweeter and richer than Rhubarb and Strawberries, nonetheless evokes all the magic of that beautiful old dish, and reminds me once again, as if I’d needed reminding, that rhubarb and strawberries were born to play together.  As with most jams, this is very good on toast, but it’s also nice stirred into yogurt, spread onto a fruit pizza or a jam tart, or simply dollopped onto a fluffy, savory buttermilk biscuit.