Well, gardening friends, did you get some outdoor time this last weekend? We had a break in the rain on Saturday and were able to get some outside painting done, which must’ve been dumb luck, ’cause it’s pouring now and the forecast is more rain.
Today, though, I want to talk about rhubarb. It’s been in season here for a month now – and I’ve only harvested it one time! I’ve got to “get my rhubarb on,” if you know what I mean- sheesh.
I didn’t grow up eating rhubarb, or knowing much about it in fact, but I have some recipes that I’ve come to love and now I wouldn’t have a garden without a patch of rhubarb.
But my favorite way to preserve rhubarb is to make a simple rhubarb chutney. It’s good with Indian foods like curry and grilled chicken or beef, but it’s the best with pork. A dollop of this chutney on a pork loin chop? You won’t believe how good it is. Really.
I have a great recipe I plan on posting in the next few weeks- when I finally get it made for this year. Until then, what are your favorite rhubarb recipes? Feel free to leave a link in the comments if you’ve got one posted – I’m always on the look-out for more ways to use rhubarb!