|Snow on rhubarb mountain|
I am making a ton of rhubarb preserves this week, while also packing and organizing for my trip. I suppose you could say I love rising up to a good challenge. What's more true is that I am sad that I will miss out on strawberries again this year (note to self: no out-of-town trips in June) and don't want to miss out on rhubarb too. So I bought 8 pounds (!!!) of rhubarb from our local farm and have been steadily chopping and simmering my way through it. I'm making three recipes from my favorite preserving book, Food in Jars, which are:
- jam with vanilla and Early Grey
If you've moved on from the basic stuff and want your rhubarb life spiced up, check out Marisa's (of Food in Jars) rhubarb round-up.