Eating in Season: Rhubarb



We are finally settling in to our new place, and this weekend I finally got my (very small this year) garden planted. It was important to me to get some perennial small fruits, like raspberries, strawberries, and rhubarb started, since I’d like to be eating and harvesting that stuff as soon as possible, and they take a few seasons to establish.

I had to buy a rhubarb plant from the local garden center, because it’s a little late to dig up and divide and replant a friend’s rhubarb plant.

If you are more patient than I am, you should do that next spring.

Some of these rhubarb  plants have a long, established history, and if they’ve been in your friend’s yard for years, then you know they’ll grow well in our climate. I like to imagine old rhubarb starts in the backs of covered wagons coming west with the pioneers and ending up in the yards of these older Colorado houses.

I have an overactive imagination.

Either way, it’s one of my favorite spring crops. There is a bunch of nutrition in rhubarb, but for me it’s mostly comfort food, since my Grandma Hug always had it in her garden and taught me how to make rhubarb pie when I was a girl.

You know how grandmas have recipes that are not written down and that change a little every time they make them based on their instincts about relative humidity and the alignment of the stars and certain other kitchen magic? Grandma Hug’s rhubarb pie recipe is like that.

Through the magic of the interwebs, I found a good approximation to share with you:

Rhubarb Pie from Cooks.Com

Rhubarb sauce is also delightful and even easier to make. We most often used to spoon it over ice cream, but it can be used as a glaze on chicken and pork chops as well.

Rhubarb Sauce from Betty Crocker

Please share your favorite rhubarb recipes on the Rocky Parenting facebook page.

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