Skip the pie, keep the rhubarb

Georgann Dolfay

Table of Contents LEMONY RHUBARB COMPOTEIngredientsSTRAWBERRY RHUBARB BREAD PUDDINGSAVORY RHUBARB AND SUMMER CHERRY CHUTNEYIngredients: Simply put: Rhubarb polarizes people. My sister-in-law offered us ALL the rhubarb from her garden. Many friends decline a slice of rhubarb pie no matter how attractive the crust is latticed. That’s OK. More for the […]

Simply put: Rhubarb polarizes people. My sister-in-law offered us ALL the rhubarb from her garden. Many friends decline a slice of rhubarb pie no matter how attractive the crust is latticed. That’s OK. More for the rest of us!

Rhubarb is super-easy to grow – especially in the Midwest – and it comes back every year with little help from the gardener. On a cool spring day, plant crowns (or divisions from fellow gardeners) in a sunny spot with plenty of room for the plant to spread. Keep the plants moist throughout the summer.

Most rhubarb plants yield harvestable stalks after the second year and will do so for more than eight years. If your plant is older, I recommend starting fresh; old plants yield tough, tasteless stalks.

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