I have my longjohns on again under my pants because the windchill is 29F, but the rhubarb is basically a bush again so I cut it for the first time this spring!
I'm planning to make a rhubarb custard pie to share with friends this evening! And I still have some jars of chopped frozen rhubarb from last spring, oh dear. I got a tip from another friend to use rhubarb in winter soups and sauces where he would normally use lemon for tartness. It worked great for me.
Off topic, but I just noticed your profile pic (maybe it's new) and I love it!
ReplyDeleteThank you! It's the result of my lack of selfie skills as I tried to capture my earrings and makeup for my sister's wedding but I also really like it, so I used it!
DeleteAbout how many times during the year do you cut your rhubarb? I get two major cuts here near Seattle.
ReplyDeleteInteresting. I just cut handfuls here and there as I try to keep the plant reasonably sized for its spot (urban backyard! space is limited!). I read somewhere that stalks should be at least 12" before harvesting. I stop harvesting in June to give the plant time to store energy to overwinter.
DeleteMom used to make Rhubarb Custard pie. Yum! You don't realize how many food connections there are to your Mom until she is gone or unable to cook anymore.
ReplyDeleteI still can't believe I've never tasted rhubarb...or ever sighted snow . Rhubarb and custard pie sounds delicious 😋
ReplyDeleteRhubarb in place of lemon in soups?!?! Brilliant! Good to know. Thanks, Margo.
ReplyDeleteRight?! Such a great tip. I also used rhubarb as part of the tomatoes for chili once and nobody even noticed a difference!
DeleteDouble brilliant!! I can't wait to try it.
DeleteWow! Rhubarb in chili! I'm definitely trying that! Most of my rhubarb goes for 'blubarb' jam, and rhubarb + anything crumbles. I love it! Thanks for the tip!
ReplyDeleteMy friend gave me a rhubarb crumble tip this spring that I am going to do: she chops rhubarb and strawberries and mixes them together in pint jars and freezes them. In the winter, she can just pour a jar in a baking dish and put a topping on it! Now, we don't have strawberries yet and my rhubarb is just going crazy, so I might freeze some half full pint jars and just add in the strawberries (or blueberries!) when they come in. . .
DeleteYou might try calendula; they are bright and cheery, edible flowers, medicinal uses, and since they reseed themselves, you will probably plant them only once.
DeleteWhat a good idea! I bought a seed packet of "four o'clocks" and planted them. But I think they are annuals, so I will keep calendula in mind.
DeleteI envy your rhubarb bounty! Here is my very favorite rhubarb recipe should you find yourself with too much again: https://tastecooking.com/recipes/rhubarb-spoon-cake/
ReplyDeleteThat looks great, thanks! I'm going to try it.
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