Every year is the same, the rhubarb pokes its tiny red nobs through cold, uncaring soil announcing spring has arrived. Every year I have watched it grow in what seems like a multitude of inches each day, reaching heights of over three feet. Thick juicy stalks topped with a crown of green, waiting to be harvested, waiting to be added to the larder to enjoy when the snow comes and it grows no more . . . until the next season.
Over the years, the recipes have become tattered and stained. Mouth-watering words and numbers collected over time, some dating back to great-grandmother’s era and before. Recipes that read “a handful of this, a coffee cupful of that, and a pinch of something else”, have been tested, new measures calculated and tested again. Now, most of these recipes are in one place for everyone to enjoy.
My cookbook series, From Our Home To Yours welcomes Homestead Vegetables - Rhubarb.
Author, Photographer, Lover of Life
"Capturing moments others may never get to experience."