Storrowton Director Jess and Education Specialist Sarah took a field trip to the Sophia Smith Archives to view some letters to and from Helen Storrow, as well as some other memorabilia related to her and her family.
The Archive Staff wheeled in a cart with five boxes to look through. Inside were many new-to-the-museum images of Helen, a copy of her 1934 honorary degree from Smith College and a copy of “A Chronicle of the Women’s City Club of Boston 1913-1930” with a chapter written by Storrow.
Warmer temperatures are here and that means rhubarb is once more sending its stalks up from old garden beds. You might be familiar with strawberry rhubarb pie and tarts but what else can you do with the fruit of the “pie plant?”
Below is one option that makes about 4 pints and is perfect for mason jar gift giving. This relish can be used alongside meat dishes and even as a barbecue sauce!
4 cups diced rhubarb
2 cups apple cider vinegar
4 cups chopped onions
2 lbs. brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon powdered cinnamon
1 teaspoon ground cloves
Cook rhubarb and vinegar in a large saucepan for 20 minutes or until rhubarb is tender. Add all other ingredients and simmer for 45 minutes or until desired thickness is reached.
Recipe adapted from “Out of the Farmstead” by Storrowton Village Museum.
What historical recipes are you cooking in your kitchen? Share a photo with us using the hashtag #StorrowtonSnacks on Instagram or Facebook.