The Rhubarb is Ready

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Freshly chopped rhubarb

Each spring I look forward to a good rhubarb harvest.  I planted rhubarb from the island in our last place in the interior of BC but have since moved back to the island and so this spring I was without a rhubarb patch, or so I thought.

When we arrived at our newly purchased ‘Portuguese Palace,’ I was so pleased to see that hidden down on the flat part of the property was a huge rhubarb patch, bigger than any I had ever grown.  On the day before we were to depart for our return trip to the island I harvested a large amount of rhubarb.

Once home, I was able to prepare 2 rhubarb custard pies.  I shared these with my children, parents and extended family.  I even splurged and had a piece myself. (definitely not Primal)  

 

After that I still had a lot of rhubarb remaining.  I remembered that a friend had given me a jar of Rhubarb Ketchup that her father had made last spring.  I got on the internet and found a recipe I liked and tried it out.  The results were fantastic and so last night I sealed up 6 jars of Rhubarb Ketchup and I have already given one away to our landlord.  I think this is a fantastic way to use this unusual vegetable in a way that can be preserved for the long winter months.  As with other ketchups, this sauce is a  great condiment for meats and  veggies and I look forward to making more with my next harvest of rhubarb. 

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Rhubarb Ketchup packed with delicious flavours from the addition of apple cider vinegar, tomatoes and cinnamon.

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