ree-bob-a-rubarb

rhubarb

I always think of rhubarb as a spring thing, but ours is still looking mighty fine (if you ignore that one dead looking stalk in the center), so I combined it with apples, a little crystalized ginger, a tablespoon of instant tapioca stirred into a heaping half-cup of sugar and some dry-roasted slivered almonds baked into a pie. It was yummy. The fun thing about Wendy’s Garden to Table Challenge is the way it brings together like-minded gardeners finding creative ways to use the bounty. I’ve found some new blogs to love and some tips for producing unique dishes with produce. Plus, it is always a treat to check in with Wendy. I highly recommend it. It happens every Saturday.

6 Responses to “ree-bob-a-rubarb”

  1. Loree/danger garden Says:

    And to think I said “no thanks” when my mom offered me a start of Rhubarb…what was I thinking! I could have made this tasty treat.

  2. ricki - sprig to twig Says:

    Plus, it is a really handsome plant…my consolation prize for having little luck with Gunnera (the leaves are nearly as big).

  3. lostlandscape (James) Says:

    Looks mighty tasty! I’d always thought rhubarb was a colder climate thing but then I saw a big clump of it at a friend’s house. I might just have to try growing some!

  4. ricki Says:

    James~A new plant will take about three years before you can begin to harvest. After that it will get bigger and bigger and give you a long season (probably even longer there than here)

  5. Wendy Says:

    wow, that rhubarb looks awesome (and the pie sounds delicious too!). I have tried planting rhubarb soooo many times, it never comes back. I must be doing something wrong!

  6. ricki Says:

    Wendy~It is a little picky about siting…I’d keep trying…it’s worth it.

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