Spring (and rhubarb) has sprung!

I'm glad to report that the rhubarb patch has already broken into leaf; it won't be long until we can include it in our B&B breakfast menus again. To maintain the patch organically, when we pull the rhubarb, we put the leaves down on the ground to keep the weeks away, and dress the plants well with our homemade compost every fall,

There are lots of people who think they don't like rhubarb, but I have a marvellous recipe for rhubarb muffins with a streusel topping, several recipes for jams, and if you're lucky (and like pie for breakfast!) our sour cream rhubarb pie is definitely worth the calories!

Rest assured, we won't make you eat it if you don't want to; I can certainly understand if you have a long drive ahead of you!