I had to clear out the rhubarb recently. Look who I met in the process:
These little guys seem to like my gardens. They are all over the place. Kind of cute, eh?
The rhubarb was already there when we bought the place. It comes back every year. I thin it and give it as gifts. A friend took some to market one year. It is very hardy. I have canned it in the form of jams, jellies, and sauces and given that as gifts, too. I’ve baked pies and cobblers until I didn’t know what else to do. We absolutely love it.
Rhubarb is high in vitamin C, but is very tart. I’ve seen people who don’t mind that and bite right into it raw. I’m not that brave. I usually cook it with an equal amount of sugar to the chopped up rhubarb. Then, we just eat it up. Joel likes to make pancakes on the weekend and rhubarb sauce tastes pretty good with those.
A local friend told us that patch of rhubarb was there for well over 60 years. Our farmhouse is 163 years old, so who knows when the rhubarb got there? And, even though I have cleared it out pretty well, I will have 1 – 2 bumper crops before the season is over – no kidding.
For anyone unfamiliar with rhubarb, the leaves are poisonous, so just eat the stalk.
Does anyone have a recipe or a creative way to use rhubarb?