A pathetic looking perennial growing underneath our dryer vent(a duh moment when we planted it years and years ago), and now accessible to vacuums with feathers, it looks even worse than previous years. Rhubarb grows like a weed here in WI, and it is for this very reason, I refuse to pay for it. Someone must have some stalks they would be grateful to part with. t Within three days, my father-in-law dropped off trimmed, gorgeous stalks of rhubarb weighing in around 5 lbs. I couldn’t thank him enough.
Rhubarb is certainly a sign spring has sprung. It was green and growing while there was still snow on the ground, so it’s a very tough plant. It’s used like a fruit in pies and cobblers, but interestingly, it’s a vegetable.
I can honestly say it’s the only vegetable I add sugar to; one cup sugar for every 1.5 lbs of diced rhubarb(adjust the sugar if a sweet fruit is added). It reminds me of a cross between celery, because of the strands, and cranberries, due to the tartness and needing sugar. So if you are lucky enough, and a neighbor bestows you with a bunch of rhubarb, strip the stalks of their poisonous leaves, and cook or bake it into something delicious! The simplicity of this “vegetable” is perfect for busy spring.
Some of my fresh yogurt, rhubarb compote, and dark chocolate. I am seeing adding this to waffles, pancakes, biscuits, and sponge cake.
-1.5 to 1.75 lbs of rhubarb, cleaned and diced to 3/4 inch pieces(about six cups).
-1 cup sugar
Trim ends of stalks and cut into 3/4 inch pieces. Peel away any tough skins. Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10-20 minutes.
Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.