Rhubarb is a perennial vegetable that grows in temperate climates. It is probably the first food harvested in the spring. I have a small patch growing in our alley, on the south side of our retaining wall. Rhubarb loves full sun.
We eat the stalks, but not the leaves. The leaves are poisonous. Stalks are ready when they are between 12 to 18 inches. To pick rhubarb, grab hold of the stalk near the base and gently tug it away from the plant.
Trim off the leaves right away.
Wash it well and chop it up.
As summer ends, and the early frosts come, don’t use the stalks if they have been frost bitten.
To make Rhubarb stew, you need:
6 cups of chopped rhubarb
1 cup of white sugar
an ounce of water
Cook over medium heat until the sugar has dissolved.
Then simmer uncovered for about 15 minutes until the rhubarb is slightly thickened.
Eat it hot or cold.
It’s also good over ice cream or with whipped cream.
Note: rhubarb has laxative properties, so be careful of eating too much!
What other ways do you eat rhubarb? Do you have a rhubarb patch in your alley?
Split pea soup is a hearty meal in a bowl that will warm you up on a cold winter’s day. Make it in the morning after breakfast. Have the pleasure of knowing the work is done for supper. Enjoy the aroma all day long.
In a large Crock Pot combine:
1 package (1 pound) split peas, sorted and rinsed
2 cups diced ham
2 carrots, peeled and diced
1 onion, peeled and diced
2 small potatoes, peeled and diced
1 small smoked sausage, sliced
2 celery stalks, diced
8 cups of water
1/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon olive oil
For this simple gift, I am using a recipe I got from one of my favourite romance authors, Sheila Seabrook. Poppycock (or candied popcorn) is fun to make. Buy some festive tins at the Dollar Store and fill them with this treat!
Here’s how to make it:
Pop enough popcorn to make
8 cups of popped popcorn
Heat oven to 300 degrees.
Using an ungreased cookie sheet, spread
1 cup pecan halves
1 cup whole unblanched almonds
Now mix the nuts and popcorn together in a large bowl.
In a heavy saucepan, combine
1 1/3 cup brown sugar
1 cup margarine
1/2 cup golden corn syrup
1/2 tsp. cream of tartar
Stirring constantly, cook until the mixture forms a soft ball when dropped into cold water. This should take about five minutes.
Remove from the stove and stir in
1/2 tsp. soda
1 tsp. Vanilla
Careful! The soda can make the mixture foam!
Now pour this goo over the popcorn and nuts and stir with a wooden spoon, until it’s all mixed up. Let the mix cool a bit, stirring occasionally to keep it broken apart. Then spread it out on cookie sheets, and let it cool more, and break it apart. Might as well let it cool overnight. Then fill your tins, and another simple gift is ready to go.
Continuing from last week, here is another simple gift to make for Christmas. This week’s idea and recipe are from my cousin Katy. She got this from her friend Elizabeth as a shower gift. I know it will be perfect for Christmas too. Thank you Katy and Elizabeth!
ELIZABETH’S OATMEAL RAISIN COOKIES
Makes 3 – 4 dozen
Empty entire jar of cookie mix into large bowl.
Mix thoroughly with fork.
Add 1 ½ sticks butter softened ** (Note: a stick of butter = ¼ pound)
1 egg and 1 tsp vanilla
Mix with hands
Shape into balls the size of walnuts.
Place on cookie sheets lined with parchment paper.
Bake at 350F for 9 – 11 minutes.
Cool 5 minutes on cookie sheet then place on a rack to cool.
2 cups old fashioned oatmeal
½ cup white sugar
¾ cup dark brown sugar *
1 cup white flour mixed with:
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
½ tsp salt
3/4 cup raisins
Layer in 1 quart mason jar in order given, tapping each layer firmly down before adding next ingredient.
Both brown and white sugars can be reduced slightly. *
So what colour of ribbon should we put on this one?