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Posted by Anita on 05.21.11 11:06 AM

Rhubarb when raw is so tough And its leaves contain poisonous stuff, – But when cleaned and de-soiled – Dipped in sugar and boiled Then the stalks are quite tasty enough. – — The Rhubarb Compendium

This month’s CanJam challenge — hosted by Toronto Tasting Notes — offers not one but two options for us to put up: Asparagus or rhubarb. Given that I’d used the former in last month’s project (the theme was herbs, and I made tarragon asparagus pickles ), my path was clear.

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