Whew, I harvested 3 large piles of Rhubarb on my last trip to the farm. Ended up with 60 pounds! Called my sister to see if she wanted to take it to market, but she was was way up in a tree harvesting cherries. She had to get them picked that evening and didn't have time to make the trip up to get the rhubarb.
I hauled 3 big bins full back up with me and cut and bagged the Rhubarb putting 10, one gallon sized bags in the freezer. I will be making jam, lots of jam, pies, etc. later. Rhubarb freezes extremely well, just cut in about 1 inch chunks, bag in a heavy duty freezer bag and remove as much air as possible before freezing.
There are many good recipes for making rhubarb jam mixed with all kinds of different fruit and ingredients on the Internet. I do however, want to share one of our families favorite ways to use rhubarb.
Hot Rhubarb Compote
Simply chop rhubarb into small chunks and put in a sauce pan. Add sugar to taste and a little water....not to much. Cook until Rhubarb has softened, and has a thick consistency, drizzle over a good french vanilla ice cream. YUM!
This is also great over pancakes or waffles.
Just a reminder as Farmer's are hauling their produce to Market. Please support your
local growers!
local growers!
Some markets allow farmers or middle-men to bring in produce from other states, or from the far reaches of the corner of your state, traveling over 400 miles one way! When you support your local growers, monies spent stay in your area or community supporting local businesses and those around you. Support your small local growers so they can continue to grow you the freshest, most nutrient dense fruits and veges available. A product picked just hours or minutes before market still has all the vitamins and minerals your body needs.
So be good to yourself and your community!
BUY LOCAL !!!!!
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