This woman sometimes makes me think I can cook. I lie not. With a few ingredients, a touch of time, and a dash of humor, we’re off and running into another salivation-worthy adventure.
Maybe I also feel a connection because the Foodie With Family author is a mother of sons. Love how her own son helped her with the video for Baked Potatoes 🙂 .
* For the month of November (the month of Thanksgiving in the United States), I’m sharing writing from some of the blogs I’m thankful for. If you want thankful posts from my own personal day-to-day stuff, check out my Inspired By and Thankful For blog.
I looooove rhubarb. I love it so much that I still have carefully portioned-out potential pies of chopped rhubarb from last year in my freezer since it was too special to actually use. And I’m feeling pretty silly about that as I look at this year’s first harvest. What should I do with this all? Who loves rhubarb as much as I?
And when I harvested this Father’s Day was right around the corner. I took this picture to share with him then hit the Internet for ideas. He lives far away from me, and I wanted to find something that could ship. To my delight I discovered Rhubarb Butter!
We were still pretty busy with the move, and the weather was hot so we (Chris and I) adjusted the recipe a bit. Chris used a paper cutter (with the guard removed) to cut the stalks into 2-3-inch-pieces (saving my arthritic hands ‘cuz he’s awesome). Then we put them all into our crock pot on our porch and cooked and stirred for almost two days.
I then sent the mixture through our Ninja then put it back on the stove for a final boil-down.
Years ago Chris figured out that if we put our canning jars in the dishwasher and used the drying cycle, they would easily seal once we added ingredients. Right before the dishwasher was done, I added sugar and cinnamon. That’s it.
Soooooo easy, and delicious! I had never thought to put cinnamon with my rhubarb before. This rhubarb butter (called butter for its texture) is fantastic on toast, over ice cream, and in my homemade yogurt.
If you have a plethora of rhubarb, I highly recommend this procedure.
PS. My dad loved it, too.
PPS. The horrid-looking crock pot cleaned really easily.
PPPS. I didn’t add food coloring so it doesn’t look the prettiest. But personally I prefer not adding those chemicals.