Yesterday I picked the last of the rhubarb. I haven’t harvested any since the spring, when we had loads and loads. I’ve left at least four stalks on each plant rather than deplete the plants completely. Now I’ll leave it to rest and die back over the winter. I’ll cover it with a good layer of compost to feed it ready for next spring.

This morning I made six jars of delicious jam with it. Here’s the recipe.