It’s time for me to chop away and freeze pound after pound of rhubarb for the months to come.

Last year I froze 90 pounds of rhubarb from Acorn Creek farms:

I like to stew my rhubarb with orange and put very few sugar to keep the nice tart flavour.

If you haven’t tried my Honey rhubarb ginger or my Rhubard chèvre ice cream, come visit at the farmer’s market as this flavour is seasonal.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s