Saturday, August 6, 2011


If you've never seen rhubarb growing naturally, you would probably not associate this pic with the red, woody stalks that are offered in many grocery stores.

My grandmother had a well-tended rhubarb bed that blended beautifully with the other floral areas on her front lawn.  Leaves turned much pinker as the rhubarb matured, but stalks were harvested while they were still young and tender.  She made rhubarb sauce and rhubarb pies, freezing enough to last through the winter months.

Young rhubarb is tart, but does not have the sour taste associated with the older stalks.  Only a tiny amount of sugar needs to be added.  Alas, most of the pies sold in stores add far too much sugar and obliterate the flavor.

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