I hadn’t been paying a lot of attention. It’s usually one of the first things I look for every spring. That moment when those first small nubs break the soil, then begin to unfurl. The beginnings of the rhubarb.
This year, I had almost missed it. I seemed too caught up in the yellowing of the forsythia and even the blossoms on the magnolia as they started to open this past weekend. I’m not sure why, but they almost had me doing a little dance of joy around the back yard. They first bursts of colour seemed so hopeful.
So I decided I should check. Since I haven’t been keeping a close watch this year, I was a bit surprised. I expect those early nubs of plants. Maybe even a crumpled leaf that hadn’t quite spread out yet. But that wasn’t what I had found.
I found leaves about the size of my hand. A couple maybe a bit larger. Even a few small stalks below those leaves. There may even be enough to cook a small batch of stewed rhubarb. Not quite a pie, but it’s getting there.
It was enough to make me start thinking of recipes. I always have good intentions for the rhubarb, but never seem to have the time to possibly use it all. I have a fair bit of the stuff growing around my yard, and once it gets going, it tends to produce more than I can use. But I like to dream.
So I’m thinking of muffins and pie and crisp and crumble and even just plain old stewed rhubarb. Or perhaps shortcake. Or some other form of cake. Or maybe turn it into some form of liquid. I see a few different ways to make it into various drinks and cocktails.
There are a lot of different ways to use rhubarb. I have not yet explored them all. But the rhubarb is on the way.
