“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” Laura Ingalls Wilder
Thursday, July 08, 2010
We're still picking tender rhubarb. The first stalks that grew this spring were big fat and green. Now there seems to be a gazillion more slender bright red stalks. I know you're not supposed to pick too many at a time ... and I thought that by now the plant would be less productive .. perhaps from the long spring, my plants have not realized it's summer yet. Years ago, we would eat dinner at Knott's Berry Farm .. they serve a side dish of stewed rhubarb with their chicken dinners that was still intact after being cooked; mine always fell apart until I tried this method.
3-4 cups one inch diced rhubarb
1/2 - 3/4 cup sugar (or to taste)
Place the diced rhubarb in a sauce pan and barely cover with water. Add the sugar and bring to a boil for about two minutes. Turn off the heat and allow the rhubarb to sit undisturbed for about an hour. This allows the rhubarb to cook and keep its shape. The juice will be a lovely pink.