Every other Friday, Master Gardener Mary Lu Wells shares gardening tips and tricks to help you get the most out of your garden. And she will share a recipe using in-season vegetables and fruits.

Cream Cheese & Chives Sandwich

Slice of bread
Cream Cheese

When your chive stems reach 8″ tall, cut them off about 2″ from the ground.
Butter a slice of bread and toast it over medium heat to your preference.
Spread with cream cheese.
Snip bits of chives on top. (Measure with your heart!)

Rhubarb Sauce

Rhubarb stalks

Harvest your rhubarb by grasping the stem and tugging gently. This should detach it from the crown.
Remove all the leaves [these are poisonous, but are ok for your compost pile!]
Cut stems into 1″ pieces.
Place in a pot with a few tablespoons of water. Let simmer for 5-10 minutes.
Add sugar to taste.
Great on vanilla ice cream!

Rhubarb Butter

4 cups of rhubarb chopped into 1/2″ pieces
1/2 cup of honey
juice of 1 lemon
1/4 cup water

Place all of the ingredients together in a Dutch oven and place it on medium-high heat. Once the mixture begins to bubble and boil, turn it down to medium-low and allow to simmer for 25 minutes. Stir frequently.

Remove the ingredients from the Dutch over and blend the mixture until smooth with high-powered blender or food processor. Pour the smooth mixture back int othe oven an place it on low heat.

Simmer for 2 hours stirring occasionally until thickened. It will thicken more as it cools. Pour into jar and place it in the fridge to completely cool for at least 4 hours.

Great on pancakes or toast!