Today is a beautiful sunny day in the North Woods. I'm hoping the temps are warm enough to kick start some growth in the garden. My rhubarb plants have been producing for a few weeks and it's time to start thinking about preserving some of their yummy goodness. Perhaps canning some rhubarb sauce this week is in order. Rhubarb freezes well .. it's great to pull out in the winter to bake up a pie or for stewing.
The leaves are poisonous .. but you can add them to the compost heap without a problem. Nothing says it's gardening time better than the arrival of rhubarb.
4 cups diced rhubarb stalks
3/4 cup sugar
water to cover
Simmer the rhubarb for a few minutes then cover the pan and let it sit until cool. This method keeps the rhubarb pieces whole. For a sweeter version, cook uncovered until tender and liquid has reduced by about 1/3 to 1/2 in volume .. Rhubarb goes well with strawberries and apples in pies.