Our rhubarb plant started off a spaded off bit from our neighbors' plant. Earl was about 90 at the time, and insisted we take some, with some composted horse manure to help get it started. We didn't pick it the first couple of years as we let it establish itself, but for years we've enjoy plentiful, pretty rhubarb stalks.
Johnathan as a toddler kept many toads and handfuls of worms safe under the shade of the growing rhubarb.
Here he is in 2006:
In 2008 the kids decided they like sucking the juices from fresh cut rhubarb stalks.
By 2009 Beau was learning Johnathan's ways.
Reveling in rhubarb in 2010:
We had some huge stalks in 2011!
And again, we harvested our rhubarb this week.
Beau still has the best fun with the leaves.
He makes giant green wings & tail feathers & more. We love our rhubarb.
Last night I made rhubarb sauce. So simple. A hit with the family.
4 cups chopped rhubarb stalks
1/2 cup sugar (I added a couple of heaping spoonfuls of brown sugar, as well)
1/2 cup of water, or enough to cover the bottom of a large, shallow pan.
Simmer until it's to desired consistency. (I aided things along by mashing with a potato masher.)
Remove from heat & add a couple of teaspoons vanilla.
This was declared "DE-LICOUS" served warm over ice cream.
It's my goal not to let any produce we grow this year go to waste.
I usually freeze our rhubarb, but I think I'll can a few batches of this, too.
We've also had this rhubarb recipe for dessert this week, which is my favorite to make & disappears from the pan like magic!
Do you grow rhubarb? What do you do with it?
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