We love Rhubarb, we have found many different ways to eat it. Cakes, pies, jams and sauce, mmmm. I did know one person who said they eat it straight from the plant, WOW, to sour for me. If you want something that is easy to grow, the deer don’t seem to eat and that makes a great border plant for around your shed or house, then rhubarb is it. We have tried many different spots around our house to grow it and found that rhubarb likes to have some shade from the evening sun.
When the Rhubarb is ready to harvest, you’ll want to twist of a stalk from the base of the plant, be careful not to take to many stalks off of each plant, the plant doesn’t like it. Then make sure you cut the leaf off the end and throw it away. ( Don’t eat them, the leaves contain a poisonous substance.) If you want you can just cut up several long stalks into 1/2 inch pieces, place in a saucepan with enough water to cover the bottom of the pan. Add about a 1/2 cup sugar. (You can add more later if you like it sweet.) Cook over low heat until it resembles a sauce. Then enjoy.
If you end up with to much rhubarb, then just cut up the clean stalks into 1/2 pieces measure them out into 2 or 3 cup bags (most recipes take between 2 and 6 cups) and put them in the freezer for a rhubarb pie or cake in the winter. And Yes, No blanching required.
Rhubarb comes in red and green, the green seems to be a little more bitter then the red. The red makes a better looking border plant! As the Rhubarb grows you will want to cut the flower head off as soon as it appears or you will not get as much rhubarb from that plant. In the spring after a couple of years you can divide up your plant and plant them along another shed or share them with a neighbor. We have also sold it from time to time.
If you are looking for something new to try, try Rhubarb. I will be sharing recipes as we harvest the Rhubarb.
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