Rhubarb

I love Rhubarb. I could go on and on about rhubarb just like Bubba did about shrimp in the movie Forest Gump. If I ever need to request a last meal, it will be all Rhubarb deserts, period.
My first jar of Rhubarb sauce came by trade. It was a handshake deal. I cleaned out the flowers, beds and lawn for a jar of Rhubarb sauce. I was also fortunate to have my very good friend make it for me every spring. Then when I met my wife, her mom always made sure I was stocked up. Both women had their special recipes and both tasted different but excellent. Things change and now it’s up to me to carry on the tradition. Last fall I split my mother n laws plant and now have 8 more growing. Today, I harvested my first batch and it’s easy to make. I prefer the sauce to be on the tart side so for every 4 cups of rhubarb, I add 2/3 cups sugar, half cup water and less than a 1/4 teaspoon of cinnamon and a cup of cut strawberries. Combine it all in a sauce pan, set on med heat, stir until sauce is dark red or brown. Let it sit and then either freeze or put in a mason jar. Of course a quick internet check will get you more recipes. Another thing is to check your local bulletin boards or farmers markets for Rhubarb Fests like this;

http://www.warrensburgheritagetrail.org/rhubarb-festival.html