You can see rhubarb growing all over in our neighbors yards, in fact one of our neighbors mows his down to nothing every season. *sigh*
Low and behold, on this last Friday my hubs walked in the door after work toting this ginormous bag of RHUBARB.
I mean we're talking 20 lbs. at least. (so be careful what you wish for...)
Well shucks, not only do I have enough to bake with, I can freeze it, I guess, and I made this jewel...
Oh I can't wait...
8-10 cups diced fresh Rhubarb, rinsed and drained
1 cup frozen mixed Berries
1 1/2 cups sugar
1 tbsp Vanilla extract
2 tbsp fresh lemon juice
1/2 tsp salt
- In a large stock pot, place all the ingredients and bring to a slow boil.
- Boil, slightly covered, stirring occasionally, for about 20 minutes or until rhubarb has softened and the mixture is slightly syrupy.
- Cool and store in jars or containers in the frig or may be frozen.
This recipe is shared on My Link Parties