Though I had rhubarb pie but once and it has been decades, it may be time to try it once again since taste buds to mature and change. Why in the world would I be inspired to do this? From reading Caramelize Life’s article called The Barb Is On,
I’ve often heard folks describe rhubarb as a weed or make comments like, ‘what would I do with it?’ To which I respond, ‘I’d be happy to take that off your hands so it’s not in your way.’ I’ll never say no to free barb.
Rhubarb sauce over yogurt was a staple growing up as it is in our home now. We regularly harvest, beginning now, and make sauces for breakfast dishes, lunches and snacks. If the seed stalk is kept cut back, and you trim your barb as it ripens, you can keep a plant producing all summer long.
Break down and try it again, I might!
Photo from Simple Bites.