Two tubs full in fact. I hauled them home with leaves attached, which took up quite-a-bit of space, but I didn't want to leave all those laying on her lawn.
Once home I cut the leaves off and washed the rhubarb.
Then diced the rhubarb
and placed two cups in each freezer bag since that is the amount most of my recipes call for.
With six bags of rhubarb headed to the freezer, I used the remaining rhubarb to make sauce.
To make the sauce just put a small amount of water in the pan, add the rhubarb and some sugar. The amount of water and sugar depends on the amount of moisture in the rhubarb and how tart it is.
It is like making applesauce, and tastes just as go
Finally I added the leaves to my compost barrel, not wasting anything.
We don't grow rhubarb here, somehow it's considered food for northern europeans only, and I had no idea that the leaves are only good for composting!
ReplyDeleteThe leaves are actually poisonous if large quantities of raw or cooked leaves are ingested.
ReplyDeleteRhubarb grows best in northern climates, so perhaps that is why it is considered to be for northern europeans only.
-Brenda
You do so well in making good use of everything you have.
ReplyDeleteOMG! I am so excited that I came across this post! I JUST posted about my rhubarb problem: I have lots of it and couldn't figure out what to do with it all! I will be trying this recipe. Wonder if my kids will like it!
ReplyDelete(And I also add all my CSA/veggie leftovers to our compost bin!)
--KB
Lucky you to have so much rhubarb! I love it but have a hard time growing it. Too hot although some people grow it as an annual. I do buy the frozen bags of it to use when I make sauce or crisps.
ReplyDeleteManuela