Jul 23, 2022·edited Jul 23, 2022Liked by Hannah Griffin
My saliva glands were doing fine until I came to your final photograph. So unfair, Hannah 😊
My wife and I own a summer home in north central Maine. When I bought the property in 1979 I inherited the best rhubarb patch in Maine.
She grew up on a farm in northwest Missouri, so of course she covers the rhubarb bed with manure from our laying hens in the early fall, when we tend to return to our home in north central Florida..
My job? I harvest perhaps $600 or $700 worth of rhubarb in the late spring and early summer. We mostly use our bounty by reducing it to a most pleasant sauce that turns ordinary muffins into something truly special.
We make lots of batches, some with sugar and some without. Both batches get frozen, and thus can be used many months after we create them.
The "withouts" are marvelous on strawberry or vanilla high cream.
What we don't consume during the summer, we take with us to our winter home in north central Florida.
Thank you for providing such an interesting recipe for my favorite vegetable.
My saliva glands were doing fine until I came to your final photograph. So unfair, Hannah 😊
My wife and I own a summer home in north central Maine. When I bought the property in 1979 I inherited the best rhubarb patch in Maine.
She grew up on a farm in northwest Missouri, so of course she covers the rhubarb bed with manure from our laying hens in the early fall, when we tend to return to our home in north central Florida..
My job? I harvest perhaps $600 or $700 worth of rhubarb in the late spring and early summer. We mostly use our bounty by reducing it to a most pleasant sauce that turns ordinary muffins into something truly special.
We make lots of batches, some with sugar and some without. Both batches get frozen, and thus can be used many months after we create them.
The "withouts" are marvelous on strawberry or vanilla high cream.
What we don't consume during the summer, we take with us to our winter home in north central Florida.
Thank you for providing such an interesting recipe for my favorite vegetable.
The Tiger sounds fascinating and great! I can’t wait to read it.