Submitted by: Michael Land
After mowing today I hesitate to suggest spring has arrived. I think it was one of the coldest days I've ever sat on a mower! However, yesterday was spent looking through my recipes for Rhubarb Jam. It was my Grandmother Terris' recipe and after a bit of chopping and cooking, it is sitting on the counter ready to be enjoyed throughout those cold winter mornings when just a little taste of it helps one remember, spring will come again.
Our rhubarb is doing well this spring, growing thick and strong, a lovely shade of red. I'm waiting now for the next picking to be ready so I can make my next rhubarb treat. To help you enjoy your bounty of rhubarb I share the two following recipes: Rhubarb Conserve, the recipe for a wedding shower gift from Beatrice Irving almost 45 years ago and Rhubarb Cake with butter sauce, a recent acquisition this spring.
After mowing today I hesitate to suggest spring has arrived. I think it was one of the coldest days I've ever sat on a mower! However, yesterday was spent looking through my recipes for Rhubarb Jam. It was my Grandmother Terris' recipe and after a bit of chopping and cooking, it is sitting on the counter ready to be enjoyed throughout those cold winter mornings when just a little taste of it helps one remember, spring will come again.
Our rhubarb is doing well this spring, growing thick and strong, a lovely shade of red. I'm waiting now for the next picking to be ready so I can make my next rhubarb treat. To help you enjoy your bounty of rhubarb I share the two following recipes: Rhubarb Conserve, the recipe for a wedding shower gift from Beatrice Irving almost 45 years ago and Rhubarb Cake with butter sauce, a recent acquisition this spring.
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