Archives for April 4, 2014

Rhubarb, like you may not know it. A silky flavor-packed cool sweet essence of rhubarb, that stalky fruit we love so well in pie. But this jelly will give that pie a run for its money. And oh, the color! It is a guava pink that fairly sings of coming spring. For though the calendar says we’re two weeks past the Equinox, the weather is just beginning to get with the program. The treacherous six-inch deep ice pack on the northern side of the house has, finally, succumbed: there must be hope….

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