(apparently it re-seeded itself last fall), and then I have strawberries
growing and of course my rhubarb plants are doing extremely well. It is probably good that I haven’t planted
anything yet though, since it is a lovely 44 degrees out right now. While there are several cold weather
vegetables that would be fine with this weather, I tend to grow more of the
tomatoes/peppers/cucumbers, and they don’t enjoy the cold as much!
plants. Actually the same friend that
gave my mom her rhubarb when I was little – which also is still growing really
well! Glad to know the rhubarb will
stand the test of time!
preserving, so this past weekend I did just that. I picked a little bit to try my hand at
ended up preserving any of it. It always
went into delicious pies and rhubarb sauce for ice cream that was immediately
when we have such an abundance of it, would make sense. Especially in the middle of winter when I am
looking for a taste of spring again!
of sugar for each quart (4 cups) of rhubarb, and let it sit for several hours
to draw out the juice of the rhubarb, boil for one minute, then pack in hot
jars and process in a water bath canner for 15 minutes. It was the easiest canning I have ever done,
and I wish I had picked more rhubarb before the deluge of rain started.
sweeten up and dry out after the rain, and then pick it again. So that is what I plan to do. And then I will pick a lot more for
night, and we all decided it was delicious and could be eaten straight from the
jar as our dessert after dinner!
plenty of rhubarb for me to make some strawberry rhubarb jam, which is
something I have wanted to do the past several years, but never got to
making. A few more weeks before
strawberry picking time, and then we will be in full swing of the preserving
season here at Townsend House.
rhubarb? Do you use it for anything
besides pies? Rhubarb sauce over vanilla
ice cream is one of my favorite desserts!