headfirst. That's what I've been doing this year. Rhubarb was one of the first things I planted when I moved into my house in 2001. Some years I'm into it and some years not as much. 2009 has been one of those years I've really been into it. You may remember it started with the rhubarb muffins? Now it's progressed to Rhubarb Strawberry Sauce! I think the cool weather has prolonged its growing season? My one plant (pretty substantial in size after eight years) is still going strong, the stalks remain firm and not pithy so I'm going to hang with it and keep harvesting. Over the 4th of July weekend, I connected with another friend who also likes it and we decided to can some of the sauce to enjoy this winter (or give as gifts). If you'd like to try your hand at doing the same, the most time consuming thing about it is the chopping. Our recipe is as follows:
3 cups Rhubarb, 3 cups Strawberries and 2/3rds Cup Sugar with a smidge of water dashed in. That's it! Here it is all chopped and simmering:
We actually doubled that recipe and came out with ten (8 oz) jars of sauce which we divided:
I'm afraid I'm going to disappoint my friends with the showing of this photo as they were kidding me about coming up with some fancy decorative label for the jars. Obviously, I haven't bothered to make even the simplest label! At the rate it's being consumed I'm wondering if label making is even warranted? Making the sauce has instigated quite a few biscuit making sessions as well. I mean, what could be more mouth-watering than a warm homemade biscuit with fresh rhubarb sauce piled on top? Here is a pan of biscuits having their tops pricked prior to be popped in the oven:
Which by the way, begs the question of do you prick your biscuits?? I always do but it might be mostly for sentimental reasons than anything else. It gives me a chance to use my handmade biscuit pricker carved by my dear granddaddy. The truth is, I really have no clue why people prick their biscuits but going there will get us off on a whole other tangent and I really want to get back to the sauce. Here's what we had with our breakfast yesterday morning:
and that my friends is why we are eating the sauce almost as fast as I can make it. We like almost as much sauce as biscuit! After all this eating, I need to get out myself out in the garden and work a little of it off!