After waiting so long for spring and watching the rhubarb coming up so slowly, they are ready! Summer is here and we are up to our elbows in Rhubarb. This past week we received about 150 kg - we picked some and some were dropped off by homeowners. Wow!!! It has taken most of 2 days just to wash it, chop it, juice it and tuck it away.
So what will be coming out of the kitchen? Firstly we made lots of Strawberry Rhubarb Jam followed by Hot Pepper Rhubarb Spread. This will satisfy both the sweet and savoury side of the market table. Then Spiced Rhubarb Jam and Blueberry Rhubarb Jam is next on the list, to soon be followed by Mango Orange Rhubarb Jam. The raspberries will be coming next and we will be happy to start producing Raspberry Rhubarb Jam and Raspberry Pear Rhubarb Jam. Wow the kitchen smells like summer.
These wonderful jars are filled with rhubarb juice. It is so ruby red in the spring that it almost looks like it should be strawberry juice. We use this to make Lemon Pepper and Gin condiment and Sweet Chili Tri Sauce so these sauces are soon going to be pouring out and ready for the market tables.
Finally comes the ketchup. We had just about used up all our reserves, but rest assured, we now have lots of raw material to keep our ketchup fans well supplied.
Keep the rhubarb coming - I don't think we can have too much. And if we do have more than we can use, we will find people who want to use it. It will not go to waste.