Rhubarb

Rhubarb is one of my favorite things in the spring time. This is the first year that I’ve had a real good harvest from my rhubarb plant. The first year and second year it was in a raised bed but I ended up moving the bed last year in order to make space to build our greenhouse, so the plant got moved to a different location in my yard – which was actually a good thing because it was a better area. I harvested a few stalks last year but I didn’t want to put too much stress on the plant, so it was mostly left alone. But this year it was an absolute monster, which is basically what you want your rhubarb plant to be.

Growing rhubarb is really simple and the plant will last for many years (I’ve often noticed rhubarb plants in front of abandoned farm houses where any other evidence of a garden is long gone). I don’t do much with my rhubarb plant except top dress with a little compost in the spring or fall and cut off any seed heads that pop up. My only advice is to give your rhubarb plant a very big area to grow – mine is about 3 feet tall and 5 feet wide.

 

IMG_3107Rhubarb plant as of June 23, 2014

Usually I just turn the rhubarb into a sauce for topping vanilla ice cream – simmer chopped rhubarb with lots of sugar and a little bit of water in a pot on the stove until the sauce has thickened (about 20-30 minutes) and store in a glass jar in the fridge for up to a week. Sometimes I take a little bit of the liquid from this recipe and use it as a syrup for adding to fizzy drinks like ginger ale. But this year I decided to try some new recipes – and also I’ve been getting more into preserving the last few years. I cannot rave enough about blogger and author Marisa McClellan. I discovered her blog www.foodinjars.com just over a year ago and immediately bought her first book Food in Jars: Preserving in Small Batches Year-Round. The reason I love it so much is for 3 reasons. 1: I haven’t found a bad recipe in it. 2: Small batches! Perfect for a family of two. 3: It is organized by season which the obsessive organizer in me loves. This year she just put out another canning book which I am also in love with called Preserving by the Pint: Quick Seasonal Canning for Small Spaces. And this is where I tried two of her recipes. The first was for a rhubarb and rosemary jelly and the second was for a rhubarb chutney.

 

IMG_3090Rhubarb & Rosemary Jelly and Rhubarb Chutney

Both of these preserves are amazing and go so well with some fancy crackers and fresh soft goat cheese. The recipes I used were from the book but I found similar recipes on her website which sound delicious as well: Marisa’s Rhubarb Chutney recipe can be found here and her recipe for Rosemary Rhubarb Jam can be found here.

What are your favorite rhubarb recipes? I would love to know!

One thought on “Rhubarb

  1. Pingback: Delicious, Beautiful Rhubarb | Carrots & Raspberries

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