Summers are for snacking, and rhubarb makes it easy. This early summer bounty is a tart ingredient in sweet and savory recipes. We love it for sweet stuff especially. Just this morning, I(Amy) harvested and canned up a couple of garbage bags of rhubarb. Although that sounds like quite a bit, it only made 12 quarts of canned rhubarb and 6 of jam. Now, I can thicken a jar of rhubarb and make a pie, or enjoy some of that fresh rhubarb jam on a homemade scone or muffin. Either way, I will be enjoying this seasonal favorite all year round.
Want more from Foodista? Sign up below!