This Blackcurrant spread is my husband's go-to breakfast spread. When we lived in Sydney we always seemed to find somewhere to buy it, but here in Tasmania, no chance. My husband grows Rhubarb, and like most things he does he does it to excess and I think we could easily become a net Global exporter of fresh Rhubarb. As my husband has a very savory taste, I have developed a Rhubarb jam recipe that is very low in sugar and therefore a tad on the sharp side, which he loves. This has become his survival jam which gets him through the Global supply chain crisis. Regards, Marianne