Monday, June 6, 2011

The countdown is on....

The rhubarb is all picked and chopped, the sugar and supplies are all bought! Friday we bake, Saturday we sell! The salsa is the best don't delay...and pray for another sunny Saturday in downtown Shedden this weekend.

See you at the Festival...check out all the details HERE!.

Monday, May 30, 2011

400 Jars of Jam and Salsa...

History of the Rosy Rhubarb Festival
Nineteen years ago a small group of people gathered together with the idea to promote our small community of Shedden and also to raise some money for a new community complex.
The old country club had served Shedden and the surrounding area well for nearly 50 years, but the incentive was to have a new, larger structure with a modern kitchen. Rosy Rhubarb was created mainly as a fundraiser for the new building.
Gary Carr, one of the initiators of the fundraising idea, always masqueraded as Rosy Rhubarb. Since his death in December 1996, the organizing committee decided no one else could do the job the way Gary did and retired his costume. But the spirit of Rosy Rhubarb lives on.
The Southwold Keystone Complex is now up and running as a result of many groups along with Rosy Rhubarb working together to make this dream a reality.
Every year, on the second weekend in June, we celebrate the plant that put our village on the map. Gardens are lush with ripe rhubarb waiting to be turned into tasty treats for families, friends and visitors.
Only the best pies, tarts and cakes make it into our annual rhubarb bake-off. The winning entries are auctioned on the Friday night of the festival, kicking off a weekend of fun, community spirit and fundraising.
Come browse the yard sales, participate in the rhubarb pie auction, indulge in local baked goods and our famous Ice Cream With Rhubarb Sauce.

Tuesday, May 24, 2011

We need a lot of Rhubarb!

Take a look at the pictures...we picked a truck load of rhubarb yesterday at our neighbour's house. With the help of Michele, Brian, Doug and Kathryn, we had it chopped and bagged in no time. One truck load equals 40 bags of rhubarb, which is enough for about 10 batches of salsa.

It is a lot of work, but the effort is so worthwhile when we take that first taste of delicious rhubarb salsa. This weekend the kitchen will be filled with bottles, and spices and jars. Orders are being accepted now!

Monday, May 23, 2011

Rhubarb upside down cake

This is a simply delicious dessert! The addition of strawberries in the batter makes for a lovely spring treat.

The recipe is simple, and makes a very quick and easy addition to your dinner table. The rhubarb is ready! The recipe, with pictures, can be found HERE. This is a great website to bookmark, tons of recipes and fun inspiration.

We are making our salsa and jam this weekend, so get your orders in!

Monday, May 16, 2011

Rhubarb loves this cold wet weather...

You know spring is here when the rhubarb is ready...and ours is better than ever! I found a new recipe for rhubarb coffee cake and whipped this one up in a jiffy. You can find the recipe HERE.

Michele and I are getting ready start making our famous Rhubarb Salsa. We are taking orders now...same price as last year $6.00 per bottle...

Let me know if you make this, or if you have any other recipes you would like to share.

Friday, June 19, 2009

It was a wonderful day....

Well another year has come and gone...and another year of lovely weather, meeting old friends...and getting rid of all our pies, jam and salsa....

We will be back in the fall with more yummy treats. Our summer is jam packed with trips to the beach and our dear niece is getting the parties have started!

Drop me a line if you would like to be on our mailing list for upcoming events or to order salsa in the fall...

Till then...enjoy the summer!

Sunday, May 31, 2009

Before and After

Here is what the first 5 batches of uncooked salsa turn into...another 5 batches, and a total of 252 jars of hot and spicy Rhubarb Salsa.

We had a very productive day yesterday...252 jars of salsa, 50 jars of Rhubarb strawberry jam, and 12 jars of Rhubarb/strawberry jam made with Splenda!

We start with very large pots..fill them to the brim with Rhubarb, onions, peppers, and celery, then cook for about 2 hours. We then add our secret ingredients to turn a pot of veggies into a delectable seasonal treat!!!

Thanks for stopping by...and enjoy the sunshine.