~IT'S TIME~

The first vegetable harvest of the season is always a special occassion here in the Northeast...Now, our (Maine) first harvest is not spinach, nor lettuce but typically the "good old rhubarb" plant. This plant reminds us that we (Mainer's) have survived the long cold winter and heralds the arrival of spring. Here in the Northeast the rhubarb plant can be found growing in many backyard gardens..
Rhubarb is reconized by it's large broad (poisionous) leaf and red stalks...the stalks have a resemblance to celery...their content mostly water... Put a large pot on the stove add water and sugar and bring to a boil. While the sugar/ water mixture is coming to a boil, slice the rhubarb stalks into inch size pieces and add to the pot of boiling water. Place the lid on the pot, boil for a few minutes and then turn down the heat and let simmer till tender. I ladle into glass jars and once cool keep in my refrig...

The end product is a delicious sweet/tart tasting compote...

There are many ways to use rhubarb: pies, crumbles, muffins, coffee cake, but my personal favorite, served warm over french vanilla ice cream...and yes, I am the only one in my household who will eat rhubarb...so come on and give it a try...rhubarb it's a good thing...