First thing after the animals were fed, the kids and I went to harvest the rhubarb.
I did the stalk cutting and leaf whacking, while the three wee beasties did what they do best.
I did get some help chopping, mixing, and sampling.
We ended up with two and a half pints of Rhubarb-Ginger butter (sweetened with our maple syrup), four and a half pints of Orange-Rhubarb butter, and one pint of lemon curd (that has nothing to do with rhubarb but I have four pounds of fresh organic lemons to use up and thought I'd try my hand at it). There is also enough rhubarb and organic strawberries to make at least three strawberry-rhubarb pies; one for Father's Day and two for the freezer. I love squirreling away produce!