Rhubarb is a plant that keeps on giving. It’s been three years now since I planted some rhubarb in our backyard garden. I planted it because I knew it would come back every year, and I loved the idea of a perennial food source. What I didn’t know was how to cook it, or what to even begin to do with it. Simple things like harvesting, preparing it for cooking and freezing it all stumped me. Thank goodness we can find just about anything we want to learn about on the internet.
This afternoon I harvested a small portion of the rhubarb growing in our garden while I was weeding. I needed to make some room, and rhubarb gets big.
I had an armful of stalks, cut the leaves off of them before I brought them in and luckily got rid of a few spiders in the process! Note: the leaves of rhubarb are toxic, so be sure to not eat those.
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