Alien Rhubarb
With summer’s arrival comes one of the first harvests in my garden, rhubarb. I call it alien rhubarb because some of the leaves and stalks on these plants are ginormous. I suppose they grow so big because of the massive amount of sunlight we get in the summer, about 20 hours per day, but they look like they’re from some alien space movie.
I don’t mind them being big though because I get more yummy fruit that way. Or are they considered vegetables? I don’t know. What I do know is that the stalks are delicious when combined with sugar (they are super tart by themselves) and made into a dessert. Do not eat the leaves though because they are poisonous. We don’t even feed them to our chickens. We either compost them or toss them in the trash.
I usually harvest the stalks at one time. The best way to do this is to grab the bottom of the stalk near the base of the plant and twist slightly while pulling gently. This protects the plant’s base and helps it make new stalks the following year. Once all the stalks are off, except the much smaller ones in the center, I cut off the leaves and wash the stalks. After drying all of them, I dice them up, vacuum seal 2 or 4 cup bags, and put them in the freezer. Then I can use rhubarb all winter long when I need a quick dessert and want a taste of summer.
I am by no means an expert on the care of rhubarb plants, so if you know any tricks or tips, please share in the comments.
One of my favorite ways to cook rhubarb is in Rhubarb and Berry Crisp. It’s quick, easy and delicious. I usually use raspberries and strawberries, but you can use whatever berries you like or have on hand. And of course, it’s even better topped with homemade ice cream. I hope you will try it.
Rhubarb and Berry Crisp
Ingredients
- ½ cup granulated sugar
- 1 ½ tbsp flour
- ¾ cup raspberries fresh or frozen and thawed
- ¾ cup strawberries fresh or frozen and thawed, cut up
- 1 ½ cups diced rhubarb fresh or frozen and thawed
- ¾ cup flour
- ½ cup packed brown sugar
- ½ cup softened butter
- ½ cup quick oats
- ½ tsp cinnamon
Instructions
- Preheat oven to 375°.
For the filling
- Mix granulated sugar, 1 1/2 tbsp of flour, berries and rhubarb in a bowl. Pour the filling into a greased 8 x 8 baking dish.
For the crisp topping
- Mix 3/4 cup flour, brown sugar, butter, oats and cinnamon in a bowl until combined and little crumbles start to form. Sprinkle on top of filling.
- Bake for 40-45 minutes until lightly browned and bubbly. Cool slightly and serve with ice cream or whipped cream if desired.
I don’t mind them being big though because I get more yummy fruit that way. Or are they considered vegetables? I don’t know. What I do know is that the stalks are delicious when combined with sugar (they are super tart by themselves) and made into a dessert.
– Judy Anne Parker
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