Rhubarb grows like a weed in my grandma’s garden. Seriously. No matter how much my grandpa “cuts it back” every year, grandma is always harvesting it. Which, I suppose, isn’t so bad because she makes muffins, and pies, and cookies, and even this delicious rhubarb cake that makes my mouth water just thinking about it.
Rhubarb is a perennial (link to post) vegetable—though, like a tomato, it is also thought of as a fruit. And while the stalks are perfect for baking, the leaves, if ingested, are POISONOUS.
Grandma says rhubarb grows so well in Alberta because it thrives in cooler temperatures. Throughout the summer, it needs a lot of water (that’s one of my many chores when I’m at my grandparents’ place…) but really, it’s one of the most low maintenance crops on their farm. That cluster of plants has been around for so long, I doubt anything could kill it…even me forgetting to water it, once or twice.
Any rhubarb growing in your garden? What does your family use it for? Baking? Juice? Barbecue sauce?
Speaking of cooking, comment below or on any of my social media links for a chance to WIN a copy of TASTING MY STORY—part cookbook, part mystery, the fourth book in the Chase “Superman” Duffy books is one of my favourites!
Gotta Jet! See you tomorrow for the letter S.
— Chase Superman Duffy