Rhubarb, Rhubarb, Rhubarb

6/14/2019

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.

Ann Edall-Robson
Author, Photographer, Lover of Life
"Capturing moments others may never get to experience."

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8 Comments

Sheila Humphrey

6/18/2019 07:31:27 am

I can hardly wait to get my hands on your new book and try some of the recipes while my crop of rhubarb is still spring fresh!

Ann Edall-Robson link

6/18/2019 07:53:14 am

Thank you, Sheila. I will be in touch.

Mike

6/18/2019 08:45:23 am

Looks good way to go Sis

6/18/2019 09:48:00 am

Thanks, Mike.

Tony and Debbie Webster

6/18/2019 10:16:05 am

After the laundry and vacuuming was done, I tucked in to read this Rhubarb Cookbook . . . and have several new recipes to try! There's also a few that made me smile, recalling sitting down to the table as a youngster with others that were featured in the cookbook! Thanks!

6/18/2019 10:27:18 am

Wonderful! Thanks for stopping by to tell us.

Charli Mills

6/19/2019 03:17:36 pm

I always dreamed of having my own rhubarb plant. While not mine, yet, I did harvest my daughter's! This book will have a special place once I secure the kitchen.

6/24/2019 02:37:22 pm

Harvest as much as you can Charli, and freeze it. Most of the recipes in this book can use either fresh or frozen rhubarb.

Morning muse
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