![\"\"](\"https:\/\/ourgrandmotherskitchens.com\/wp-content\/uploads\/2018\/06\/Boswellweb.jpg\")
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I hope you\u2019re not tiring of rhubarb! I\u2019m still surrounded by it, going from event to event selling my cookbook, Love, Laughter, and Rhubarb<\/em>.<\/span><\/p>\n I\u2019m having fun trying to convert the entire world to the love of rhubarb.<\/span><\/p>\n If you\u2019re in New England, please join me at one (or more) of my upcoming events. This evening, Friday, June 8, at 6:30 p.m. I\u2019ll be talking about the book at the Arms Library<\/a> in Shelburne Falls. Boswell\u2019s Books<\/a> will be on hand to sell copies of the book, and nibbles will OF COURSE be served.<\/span><\/p>\n On Saturday, June 9, from 10 to 3, I\u2019ll have a table at the Lenox Rhubarb Festival<\/a> in Lenox, Massachusetts. I\u2019ll sign books, of course, and serve samples (until the samples run out; I gather the festival attracts quite a crowd).<\/span><\/p>\n On Saturday, June 16, from noon to 5, I\u2019ll be signing books in Sherman, Connecticut, at the White Silo Farm and Winery<\/a> Rhubarb Festival. I don\u2019t have to bring food to this event because the chef at White Silo is making a number of tasty rhubarb dishes, including my own rhubarb pizza! If you’d like to learn more about my upcoming events (yes, there will be quite a few), visit my website<\/a>.<\/span><\/p>\n The recipe below, which I made on Mass Appeal<\/em> this week, won\u2019t be coming with me to any events; it\u2019s wet and warm and therefore not ideal to transport. Do try it, however, especially if you like sweet\/sour combinations. I have served it as a main course, but it also makes an excellent appetizer.<\/span><\/p>\n If you have my book, please let me know what you’re cooking from it. And if you don\u2019t have it, here’s a great place to find it<\/a>!<\/span><\/p>\n I\u2019m having trouble embedding videos these days, but you may watch my TV appearance by clicking on this link<\/a>. The second dish we made, \u201cBee Mine Rhubarb Crumble<\/a>,\u201d substituted honey for the white sugar in my standard rhubarb crumble recipe as noted last year. (Note: I would cut down on the honey in this recipe; that stuff is sweet!)<\/span><\/p>\n The honey pays tribute to yet ANOTHER festival this week, the Langstroth Bee Festival<\/a> in Greenfield. I wish it weren\u2019t on the same day as the rhubarb festival! But I can always bee there next year.<\/span><\/p>\n Happy spring!<\/span><\/p>\n Rhubarb Glazed Meatballs<\/span><\/strong><\/a><\/p>\n Ingredients:<\/span><\/em><\/p>\n for the stewed rhubarb:<\/span><\/em><\/p>\n 2 pounds rhubarb (about 6 cups chopped) for the meatballs:<\/em><\/span><\/p>\n 1 pound lean ground beef Instructions:<\/span><\/em><\/p>\n First, stew your rhubarb. Wash and trim the rhubarb. Cut it into 1-inch pieces. In a heavy, nonreactive saucepan, combine all the ingredients and cover. Let the pan sit for an hour or so to allow the rhubarb to juice up; then cook it over low heat until the rhubarb softens (at least 5 to 7 minutes; maybe more depending on your stove).<\/span><\/p>\n Preheat the oven to 375 degrees. In a large bowl combine all the ingredients except the chili sauce and rhubarb.<\/span><\/p>\n Mix well; then shape the mixture into 1-inch balls. Place the balls on a large rimmed baking sheet (I like to line it with nonstick aluminum foil), and bake the meatballs for 25 to 30 minutes (or until done).<\/span><\/p>\n While the meatballs are baking, combine the chili sauce and rhubarb in a 3-quart saucepan. Bring them to a simmer and cook for 5 minutes, stirring frequently.<\/span><\/p>\n When the meatballs are done add them to the sauce. Stir to coat, and simmer for 5 more minutes, stirring gently from time to time.<\/span><\/p>\n Makes 24 to 30 meatballs.<\/span><\/p>\n Before I leave you, here\u2019s a link to another of my appearances, a humorous segment from our local public radio station. The interview was fun, and the video is priceless\u2014not because I sing or play the piano particularly well (it wasn\u2019t a great day for either skill!) but because you can hear my irrepressible dog, Cocoa, sing along with me. Here is the link!<\/strong><\/a><\/span><\/em><\/span><\/p>\n \u00a0 I hope you\u2019re not tiring of rhubarb! I\u2019m still surrounded by it, going from event to event selling my cookbook, Love, Laughter, and Rhubarb. I\u2019m having fun trying to convert the entire world to the love of rhubarb. If you\u2019re in New England, please join me at one (or more) of my upcoming events. This […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3,22,35],"tags":[1967,1966,1740,1965,1900,1643],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12180"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12180"}],"version-history":[{"count":8,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12180\/revisions"}],"predecessor-version":[{"id":12191,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12180\/revisions\/12191"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2\/3 to 1 cup sugar
\n2 teaspoons lemon juice
\n1 teaspoon cinnamon (optional)<\/span><\/p>\n
\n1\/3 cup finely chopped onion
\n1 garlic clove, finely minced
\n1\/3 cup dried breadcrumbs
\n1\/2 teaspoon salt
\n1\/8 teaspoon black pepper
\n2 eggs, slightly beaten
\n1 12-ounce bottle chili sauce
\n2-1\/2 to 2-3\/4 cups stewed rhubarb (you will have some extra from the recipe above, which I encourage you to eat as it is!), pureed in a blender<\/span><\/p>\n![\"\"](\"https:\/\/ourgrandmotherskitchens.com\/wp-content\/uploads\/2018\/06\/rhubarbweb.jpg\")
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