Yesterday was the day of reckoning. The rain had let up, and the rhubarb patch looked positively amazonian. Is that a word? Anyway, it did look like some sort of Amazon like plant had found it's way into my humble garden patch. I took my trusty kitchen shears out into the garden, sprayed on a healthy layer of DEET, (cough cough), and started working at the rhubarb. Did you know it's a vegetable? It is. (Knowledge is knowing that rhubarb is a vegetable. Wisdom is not putting it in your salad.) I hacked away at the rhubarb until there was nothing left to hack at, and then hauled my harvest back into the kitchen. Where I stayed for the next eight hours.
Eight hours + 3 huge rhubarb plants = 24 jars of rhubarb strawberry jam (20 cups of rhubarb), 4 strawberry rhubarb pies (4 pounds of rhubarb), and seven bags of diced rhubarb in the freezer (43.5 cups). I am grateful!
Wow, that's an impressive harvest and that pie looks scrumptious :)
ReplyDeleteBlessings,
This Good Life
It was a little overwhelming at first, but a satisfying result after lots of hard work . And the pie was delicious!
ReplyDeleteFound you through TGL ... The jam and pie looks delicious!! 8 hours in the kitchen is an amazing effort!
ReplyDeleteThey were delicious, thanks! Welcome to my site, I'll be visiting you soon.
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