Your BEST Photos, yet! Loved them all. :) I always think of Hollyhocks as being a ‘Midwest Thang’ but I’m glad you love them, too.
I am working on Beau to get the side of the barn that faces the house ‘de-junked’ so I can grow Hollyhocks along there and see them whenever I look out the kitchen window. So classic, aren’t they?
I always think of hollyhocks as coming from the mid-west. I visited my grandparents in Indiana for years - and remember them growing along fences. They grow beautifully in California but I so rarely see them grown here. One of my neighbors didn’t even know what they were called - and they were growing in her front yard.
Betty Crocker Kitchens
Ingredients: 1/2 to 3/4 cup sugar, 1/2 cup water, 4 Cups Rhubarb cut into 1-inch pieces, ground cinnamon, if desired. (I like Nutmeg, myself.)
In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
Stir in cinnamon (or nutmeg). Serve sauce warm or chilled.
