Rhubarb, Rhubarb, Rhubarb.

It's been rhubarb week on the little acre, and every year 'round this time I’m on the lookout for new ways to preserve - and enjoy in its season - the rhubarb.

I’d never made fruit leather before this week. I figured it might be a nice way to preserve the rhubarb, so I gave it a go, and I can’t help but wonder why I’ve never made fruit leather before. This week I made a couple of batches for the pantry shelves, one simple with some lemon zest, and another with some of our homemade freezer wine (which, this tear, featured res raspberries and black currants from - yep~ - freezer). This mint is coming up, so the next batch might be a rhubarb mint. We shall see...

And to enjoy in the moment I made some deliciously tart rhubarb crisp that’s inspiring me to put vanilla ice cream on the shopping list… or maybe I’ll make some. ::nods:: In  the meantime, it's nice on its own, and with some kefir in a bowl to eat with a spoon. 


Peace. 🕊