Vanilla ice cream with blueberry Jam and Rhubarb compote.
Every year i get a boat ton of Rhubarb in my yard, but can only make so many pies! so this year i looked forward to harvesting all the rhubarb and making a compote with it. Its a little on the sour side, just the way i LOVE it. It's best served on icecream and toast.
Every year i get a boat ton of Rhubarb in my yard, but can only make so many pies! so this year i looked forward to harvesting all the rhubarb and making a compote with it. Its a little on the sour side, just the way i LOVE it. It's best served on icecream and toast. Rhubarb Compote:
10 stalks of rhubarb peeled and cubed
1/4 C sugar
1/4 sweet juice (i used strawberry lemonade, but Oj works too)
heat on low stirring occasionally until mixture thickens and sticks to your spoon (about 4 hours)
Meanwhile prepare jars for canning by submerging them in boiling water. (caps can stay soaking in hot water until ready to use) Can and store! yum yum yum!!!
Meanwhile prepare jars for canning by submerging them in boiling water. (caps can stay soaking in hot water until ready to use) Can and store! yum yum yum!!!
3 comments:
my grandmother used to make the sweetest rhubarb pie. We had just discovered it growing wild in an old garden.
Thanks for the recipe. I love rhubarb!
A nimble old man once approached me on the street. He whispered to me that burying an old boot under a rhubarb plant will yield a lush, fruitful rhubarb harvest. He also had a number of incoherent grievances with the government, and a hook for a hand, so in all fairness it might be best to take his rhubarb advice with a grain of salt…..
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