Rhubarb rhubarb

The first pie I ever made was strawberry rhubarb. Saturday at the Barter Fair, a lady traded me a salve for some of her immature rhubarb. Now I am wondering what to do with this rhubarb. Another pie if all else fails. Reading about it on wikipedia, it's only really used for desserts - or pickled. Neither of which I spend much time doing. Therefore I have never felt a strong inclination to grow this vegetable - though they are a beautiful crimson red. Now that I have come to learn Traditional Chinese Medicine (TCM) uses rhubarb as a strong laxative - I am not any more convinced to grow the stuff. If I had canning supplies I might be more open to the pie plant.

Yet there are recipes I am curious to try:

Rhubarb Sweet & Sour Sauce (Rhubarb-Central! There are so many recipes!)

Plum & Rhubarb Jam (have a bunch of frozen plums) - the Apple & Spice blog is dedicated to vegetarian and gluten-free baking. Sweet.

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