We have rhubarb growing to the left of our front door. It took me a few years (I’m not going to admit how many) to figure out it was rhubarb. We actually had ancient overgrown shrubs pulled out to start a fresh bed and I didn’t realize the rhubarb was there. It survived the bed remodeling and should have been easier to spot the next spring - crimson alien looking nodules poking their way out of the ground. The leaves looked pretty weed like. I think I went to pull it out and noticed the red stalks resembling celery. I asked some folks – just to be sure- and sure enough – rhubarb. Well I think that year the harvest went to Harriet- her husband had a taste for a pie. The next year it went to Sherm. He had grown up on a farm but was living in a condo. I didn’t know you could continue picking it through the summer...it went to seed and I took an "arty" photo of the stalk of seeds that appeared when the plant bolted.
Betty gifted me with a jar of her rhubarb freezer jam and included the recipe. Now that’s been a few years ago…. Last January Betty passed away and I promised myself I would finally make her jam with our rhubarb.
Heading in the back door, over to the right, I noticed a plant I thought was a weed needing to be pulled. The leaves resembled the leaves of the rhubarb I was carrying in. Sure enough it was a second rhubarb plant.
Still discovering..........and learning............
Betty's Rhubarb Jam
Mix 5 cups of cut up rhubarb with 4 cups of sugar. Let it sit overnight. The next day boil it for 10-15 minutes. Remove it from heat and stir in a 6 ounce package of strawberry jello. Pour into freezer jars - the Ball company makes some nice plastic ones-enjoy!