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.