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.