It’s been a busy week! A lot of fieldwork is going on at the farm and the farms around us. We are thankful for the sunshine and nice weather to get the crop in. Praying for the safety of our farmers as well as timely rains in the coming weeks.
So, along with the spring season and planting, there is also rhubarb season! Do you like rhubarb? It seems that either a person likes it or doesn’t and there really is no in-between. Rhubarb has such a unique tart taste. I just picked my first rhubarb of the year last week. (pictured) I started my rhubarb 2 years ago on our yard. I used it to make a pie. I am working on a pie recipe for thefarmchicken.com. Rhubarb Strawberry Cream pie. Stay tuned to the blog for that!
I grew up with rhubarb mostly from my aunt making it in an upside-down cake. Then I got married and my husband’s family is big into rhubarb. They have this nice patch on the main yard that has been there for around 100 years.
I thought I would share one of the recipes they have introduced me too. When we were dating, I went down to visit his grandparents and his grandma makes Rhubarb Sauce. Most of the time they have it on toast like a jam. To be honest I was skeptical and when I tried it the first time, I didn’t really like it…fast forward to the next morning and I almost was craving it! Ha. It didn’t take long for it to grow on me. It is simple but delicious and easy to make, which is a bonus. Enjoy!
Rhubarb Sauce
4 cups rhubarb, diced
1 T Tapioca
1 1/3 cup sugar
Combine in saucepan and cook together until thickened/desired consistency.
Thanks for reading!
– Mariah | TheFarmChicken.com
