Waiting for Rhubarb March 11 2015, 0 Comments
Spring came very early here in Oregon (apologies to pretty much everyone else in the country) and I'm not complaining. But it happened, like, freakishly early. All of a sudden it was 65 and there were cherry blossoms in mid-February. It was beautiful but strange, and now it's been warm for a month and the cherry blossoms have been in bloom so long that they've started to snow their petals down all over the streets. And here I am thinking WHERE IS THE RHUBARB?? It's warm. It's spring. It's been spring for ages right? Fellow rhubarb lovers: I know you're out there because many of you responded to my last newsletter with inspiring enthusiasm at my mention of rhubarb jam being right around the corner. I want you to know that it truly is near! But not yet. Maybe in two weeks (ugh that sounds so far away!). There's no rushing perfection, I suppose.
All of this is to say, that I am watching and waiting over here, folks. And as soon as the rhubarb comes in, it'll be in my jam pots—as always with just a delicate dusting of sugar and nothing else—and for sale right here! Watch your inboxes, and if you haven't already, sign up for my newsletter (scroll to the bottom of the page here) to get first dibs on those precious jars.
And until then, we wait.