I LOVE RHUBARB. And I’m not afraid to say it. I have been waiting so long for the first of the season, that isn’t flown in from some other country, and I am happy to say that it is finally here! In my mind I sound like Bubba naming off all of the different dishes and delishes that I can make with the magical stalk. So as not to overwhelm myself I have divided my rhubarbing into a few separate days and task lists.Day One: Inspiration and recipe collection
I started by looking through every cook book in the house and searching the index and pulling anything and everything related to rhubarb including rhubarb nectar that may be my new favourite mix for the summer! I'm thinking rhubarb and vanilla bean punch served on the patio. I totally wish that it was more than 8 degrees here and that the silly rain will go away.
So my intentions for the rhubarb are as follows; Rhubarb Nectar, Rhubarb Ginger Jam, Rhubarb Preserved in Syrup, and maybe a small batch of Rhubarb Chutney, and then lots for the freezer and a few feature desserts to come. Stay tuned, because I'm obviously off my rocker about rhubarb.
Heather~
