This week's recipe is probably not one that some of you might like - I can think of a few people on that list - but I would challenge those people to try this anytime - you might be very surprised at how much you DO like it.
My inspiration for this post came earlier in the week when I was building my toad pond.
I was walking around a small area of the garden and had to be so careful not to step on these little plants that were just starting to pop through the ground.
Just a couple of days have passed and look how much they have grown! The weeds as well!
Rhubarb!
Good for you Rhubarb - loaded with essential vitamins and also iron.
Rhubarb season is just around the corner. I already have several rhubarb recipes on my blog - my Aunt Hilda's Rhubarb Custard Pie; Rhubarb Crisp and Rhubarb Muffins - you can find them all under the "LABEL" section.
Here's one that you can eat all year long - and believe me - you will want to, once you taste this. I only have one jar left from last year - I'm making much more this year!
RHUBARB MARMALADE.
5 cups diced rhubarb
6 cups sugar
1 cup drained crushed pineapple
3 oz strawberry jello
Place rhubarb and sugar in a large pot, bring to a boil and cook 10 minutes. Add pineapple and jello, bring to a rolling boil, remove from stove - skim off foam. Pour into sterilized jars and seal immediately.
Notes:
There is nothing at all wrong with this marmalade the way it is - Gary loved it, and so did I. But I think for myself, I would like it a bit less sweet, so this year I am going to cut back on the sugar somewhat. But that's just a personal preference...
Try it - you will love it!
