I’m thinking ahead to spring when it gets so frigid that you want to bring the cows in!! One of the first crops we see here in mid to late May is rhubarb. A lot of folks don’t like rhubarb because its so tart but I have a remedy for that. Before I give you that little tidbit let me tell you what I did last summer before the first leaves of rhubarb showed itself.
For two years I had not cut as much rhubarb as I thought there should have been. I used a huge tractor tire for the rhubarb bed because moles kept eating the tubers when I planted them directly in the ground. I placed the tire on the edge of the garden where it would get lots of son and on top of some heavy black garden fabric that I folded to fit several times to keep the moles out. It worked!
The tire was filled with good soil and chicken litter and four rhubarb tubers. The tubers produced but the stems were thin and spindly. In the spring of 2018 I decided to thin the tubers and see if that helped and I was also concerned that maybe I had amended the soil with too much litter. I cleaned up two more areas on both sides of the tire of weeds and only amended that soil with some rabbit litter but not much!
Neither of these areas produced anything but I kept them moist and sprinkled with epsom salt in hopes of new rhubarb patches in spring 2019.
The original tire went crazy!! I took off three batches of rhubarb and we have plenty in the freezer for the coming year and the year after that.
Now for my recipe for the freezer rhubarb jam:
5-6 c. of fresh rhubarb, cut in 1″ cubes
Water, just enough to keep the rhubarb from sticking in sauce pan
2 c. sugar
1 3 oz. pkg. of strawberry jello, cherry, raspberry, or even blackberry
Cook the rhubarb in the water until soft. Add sugar and take off the stove; stir to combine and sugar is completely melted. Add the jello, stir and cool completely. I then pour into small containers and freeze. It’s wonderful on biscuits, bagels, toast and fresh sliced bread.