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| My rhubarb patch in May.. |
One of the first things I do when we get to Marble Mountain in May each year is check the rhubarb patch. I love rhubarb in any form: pies, juice, crisp, muffins, cobblers, sauces. Years ago I made a raised bed just for rhubarb and filled it with rich dirt brought in from the composted manure of a nearby horse farm. Rhubarb is a cool season plant and generally does well in Nova Scotia.
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| Rhubarb stalks are used. Discard the leaves. |
For culinary use, it is the crisp pinkish-green stalks (petioles) of the leaves that are used because of their tart taste. The leaves are never used and are mildly poisonous. The stalks are cooked and used in pies and other foods for their tart flavor. Rhubarb and strawberry season coincide, and a combination of the two is very popular in pies and cobblers. I am particularly fond of strawberry/rhubarb crisp. Rhubarb freezes well, and I usually freeze a supply to have available throughout the summer and fall.
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| Frozen rhubarb ready to use in pie or crisp. | | | | | | | | | | | | |
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| Strawberry-rhubarb pie from the Cedar House Bakery. |
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| Strawberry-rhubarb pie ready to eat. Delish! |
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