Food 14 Aug 2007 11:03 am
rhubarb barb, barb-barbra-ann
Last night, Josh came up from the P-Patch and said, “Hey, Cam, I’ve got a present for you.” Oh boy!
The present turned out to be an entire bucket packed full of rhubarb. (Oh boy?) Apparently the rhubarb’s ready, and how. Some of those stalks were three feet long. We set up two rhubarb-disassembly stations and chopped almost thirty pounds of rhubarb last night, not counting the trimmings. One pound of it went into a tasty rhubarb crumble, another pound is going into some experimental rhubarb ice cream, and I’ll make a compote soon with yet another pound. As for the rest, well, I think this will be the year we learn to can.
on 14 Aug 2007 at 12:07 pm 1.Josh said …
Heh. I think what I said was “I’ve got a surprise.” It surprised me, anyway.
on 14 Aug 2007 at 1:14 pm 2.Cam Sculpin said …
Heh. Come to think of it, I believe you’re right.
And it was a surprise.
on 14 Aug 2007 at 8:29 pm 3.Cissa said …
Wow!
I am jealous, since we planted 3 rhubarbs this spring and non of they survived. Woez!
Rhubarb can be effectively frozen by just chopping and sticking in the freezer, by the way.
on 15 Aug 2007 at 4:37 pm 4.Mary Gatlin said …
Oh, man, I know the joys of abundant rhubarb. Just wait until next year. I had about 5 lbs frozen from last year when this year’s crop came in. Strawberry-rhubarb freezer jam (heavy on the rhubarb) is a great easy way to use some of it up without having to turn on the stove for very long.