The life and times of two former vagabonds.
I don't know where you found it but the clip was rare. I love the picture of the rhubarb patch as well. Once it takes hold it just grows and grows and grows. Have a great day. Blessings...Mary
Hey Mary,Yeah, I think that rhubarb patch is some 30 years old or so, maybe older. Funny, we plant shrubs in our front yard, water them, clip away at them every year, and they just sit there ... could plant rhubarb instead!
Look at the size of that plant! Amazing!
The fritters are indeed what your friend is talking about. I hope you are having a good day. Blessings...Mary
I've only had rhubarb in pie. I need to branch out and try some other recipes with rhubarb.
How to Make Rhubarb WineBy Ted KooserGo to the patch some afternoonin early summer, fuzzy with beerand sunlight, and pick a sackof rhubarb (red or green will do)and God knows watch for rattlesnakesor better, listen: they make a soundlike an old lawnmower rolled downhill.Wear a hat. A straw hat's bestfor the heat but lets the gnats in.Bunch up the stalks and chop the leaves offwith a buck-knife and be careful.You need ten pounds; a grocery bagpacked full will do it. then go homeand sit barefooted in the shadebehind the house with a can of beer.Spread out the rhubarb in the grassand wash it with cold waterfrom the garden hose, washingyour feet as well. Then take a nap.That evening, dice the rhubarb upand put it in a crock. Then poureight quarts of boiling water in,cover it up with a checkered clothto keep the fruit flies out of it,and let it stand five days or so.Take time each day to think of it.When the time is up, dip out the pulpwith your hands for strainers; leave the juice.Stir in five pounds of sugarand an envelope of Red Star yeast.Ferment ten days, under the cloth,sniffing of it from time to time,then siphon it off, swallowing some,and bottle it. Sit back and watchthe liquid clear to honey-yellow,bottled and ready for the years,and smile. You've done it awfully well.
Love the "You've done it awfully well" at the end.
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