Weekend things....

Mowing, trimming, pulling weeds, and spraying dandelions....

...checking in on the baby robins.

They've really grown some feathers in the past few days

and their mouths pop open when I rustle in the tree.

It's rhubarb time!  Mine is still fairly short, but these stalks were harvested

from my parents' plants.  It's huge and juicy!

I decided to make a rhubarb pie (our favorite)

and chopped up the rest with some frozen strawberries for 

Rhubarb-Strawberry Jam (or sauce, if you please).

I love this stuff on just about anything,

but especially over vanilla ice cream!

MMMMmmmmm

Spring on a spoon!

Just in case you'd like to try the recipe, 

I made it up, using bits from various recipes.
..........................................................................

Rhubarb-Strawberry Jam

5 cups chopped rhubarb

1 cup chopped strawberries (you may add more)

2 1/2 to 3 cups sugar (depending on your tastes)

juice of one fresh lemon
*red food coloring (opt)

Combine all ingredients in a large stainless steel pot.  Allow it to sit at room temp for an hour or more to allow the sugar and fruit to juice up.  Bring the pot to a good boil and continue it for 10 minutes and reduce heat to medium-low to simmer.  Simmer and stir until it is thick, approximately half an hour or more.  Ladle into clean jars, add lids and set aside in a non-drafty area to allow the jars of jam to cool and seal.  You'll hear a *pop* when they seal.  When you press your finger on the top of the jar lid, it should not move if it is sealed.  If it pops up and down, your jar is not sealed.
Any jars that don't seal, put into the fridge and use first.

Serve over cakes or ice cream,
over hot cereal, on toast or biscuits.

*I sometimes add a drop or two of red food coloring for a little extra color, but it is not a necessity since the strawberries add color.