Rhubarb
I have eaten Rhubarb since I was a little girl. Our elderly gentleman neighbor had a patch of Rhubarb growing along the fence line next to our backyard. I used to reach through the fence and snatch a piece every year. I’m not sure I really enjoyed the tartness of the edible stalk but the elderly neighbor never used it and as a kid I felt like I was getting away with something by taking a piece. I never knew, as a kid, that the leaves were poisonous. So make sure you don’t ever let kids or pets get ahold of the leaves! I grow Rhubarb and it has been there for over 20 years. When you pick Rhubarb it should have nice stiff stalks, if they are limp don’t use them. Once I pick my Rhubarb I cut off the poisonous leaves, wash the stalks, cut the stalks into 1/2″ pieces and I freeze 2 cups of the pieces in a bread bag. I place my 2 cup bags into a gallon Ziploc freezer bag to use all summer and winter long.
If you are not going to freeze it, store it in the refrigerator in a plastic bag and use within a few days. Rhubarb is a perennial and harvested in the spring. Rhubarb is technically a vegetable, however, it is frequently added with fruit and made into desserts. Rhubarb-Strawberry Pie is very popular where I live. I personally like plain Rhubarb Pie better than with strawberries. Some other of my favorites are Rhubarb Sauce, Rhubarb Muffins and Rhubarb Cake. I will be posting a recipe using Rhubarb in the near future. Rhubarb originated in China. Rhubarb is fat-free, cholesterol free, low in calories and a great laxative!
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We had rhubarb growing like weeds in our yard when we were kids. It was the original sour patch candy for us. We’d dip it in sugar fresh picked and pucker up. Yum!!!
We would reach through the fence and grab a piece from my neighbors patch, he never picked it! Definitely a pucker up treat….lol