Sense of Home Kitchen
It's rhubarb season! We love rhubarb, the contrast of the tart flavor with the sweet sugar, it wakes up the taste buds. I have preserved rhubarb by washing, cutting, and freezing it, but I find that it makes the rhubarb tough and that it is then only suited for adding to dessert bread or scones. It is best used in other desserts when fresh, so I have several recipes I hope to make over the next couple of months. I do, however, like rhubarb sauce and juice preserved for winter, so I will start canning some of that soon. The rhubarb is about a month early here due to the early spring so it should produce plenty for baking and canning this year.