During our holiday visit to California, Grammy gave me two bags of rhubarb! Thanks to the relatively temperate weather in Sebastopol, her rhubarb produces in the winter. What a special treat for us to take home. I cleaned and chopped the pinky-green stalks (they feel so acidic and rough on the fingers), then boiled them with sugar to make jam. It is fabulous on toast, muffins, in yogurt, or just eaten on its own, and it freezes well too.
I'm jealous, I LOVE rhubarb! I need to find someone with a good bunch and transplant some to my yard.
ReplyDeleteWhile my rhubarb never seems to do great - I do have some that never gets eaten. This year I'll save it for you and Molly! Patrick
ReplyDeleteI wonder why it doesn't do well, Patrick? It grows like crazy in New England.
ReplyDeleteIt grows like crazy in other people's yards on Kodiak too. But not mine for some reason. Patrick
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