+
Gardening

Plant Rhubarb

Querencia | Apr 18, 200907:47 PM     28

I am on a mission to encourage rhubarb, which I find an astonishing number of people have never tasted. You start a bed by digging a big hole, filling it with good mature, and planting rhubarb roots. Thereafter, you will have a supply of rhubarb every spring for fifty years and your bed will keep getting bigger. Don't eat the leaves; they are poisonous. The stems look like pink celery. Cut them into chunks, add a little water and sugar, and stew quietly for 10-15 minutes then use as you would applesauce. The color will be beautiful. Variously you can make pies with rhubarb, mix it with strawberries, or make all kinds of desserts. It's not a fruit but tastes like one. A rhubarb bed gives you something to depend on in life. BTW rhubarb right now in Chicago costs $7.99 lb: grow your own and beat the luxury market rap.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

11 German Recipes for an Oktoberfest Feast
Recipe Round-Ups

11 German Recipes for an Oktoberfest Feast

by Miki Kawasaki | The best German recipes are perfect for fall, and especially for Oktoberfest (and yes, they all pair...

Everything You Need to Know to Host an Awesome Oktoberfest
Entertaining

Everything You Need to Know to Host an Awesome Oktoberfest

by Noelle Daidone | Oktoberfest 2020 may be cancelled due to COVID-19, but you can still celebrate at home. Here's everything...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.