Wilt's real Welsh Rhubarb Flummary Recipe

Our rhubarb is one of my favorite spring vegetables, and we have it ready harvest. See my favorite way to prepare it, from my Grandmom Wilt below. Call to have us pick some fresh rhubarb for you, or order onine here:

Victoria Rhubarb

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Ingredients:

1-1/2 lb Sublime Ruby Red Rhubarb

1-1/2 c. water

1/2 c. Sublime My Rucca Red Raspberry Jam (available in our store)

1/2 vanilla bean

1/4 tsp. vanilla extract

Heavy cream to taste

Walnuts

Directions:

Cut rhubarb into about 1/2-inch slices. Add water and raspberry jam, 1/2 vanilla bean sliced down the middle, and 1/4 tsp vanilla extract (you can add more jam, sugar, agave, or honey to satisfy your sweetness preference). Cook, stirring frequently, until rhubarb melts into a nice smooth consistency. Serve warm or cold, adding heavy cream to taste, and top with roughly chopped walnuts. Enjoy this English treat!

Want more recipes to cook with this fantastic good-for-you spring treat? See these from Food and Wine here:

https://www.foodandwine.com/rhubarb-recipes-11712594