It’s been all rhubarb, all the time lately. That’s not the only reason I haven’t been posting, but gardening in general and rhubarb in particular are a big part of my recent radio silence.
I’ve boiled a ton of the stuff into compote, which is a several-step process:
- Chop and simmer in a small amount of water, then roughly smash with a potato masher.
- Drain the slurry through a cloth-lined colander.
- Puree the result in a blender to remove any stringiness.
- Can it in pint jars (eight of them so far).
The liquid that drained out was used in smoothies. DF also mixed it with rhubarb simple syrup (more on that in a minute) and ginger ale.
I diced and froze 27 cups of rhubarb, which will become nine cakes in the year to come. That is a lot of dicing, and resulted in the rhubarb tattoo mentioned above: