As I write this I’m watching a pot cooking on the stove. This pot contains something that I picked in the garden this morning. The smell easily and quickly brings me back to days in Maine when I watched my Mother cook the very same thing….the very same way.
Rhubarb is a wonderful plant! Yep that is what I’m watching cook on LuLu’s stove. I have been waiting for this harvest for the past three years. Why three years, well rhubarb should only be harvested in its third growing season.
Rhubarb is a perennial plant which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states such as Maine in the United States.
Rhubarb loves cold weather. Rhubarb works here in the mountains of southwest Virginia because we are above 3,000 feet and our winters are cool to cold.
Rhubarb is good for you and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium. Rhubarb's crisp sour stalks are rich in vitamin C, dietary fiber and calcium. Rhubarb is somewhat acidic (pH 3.1-3.2) but in most recipes this is normally offset by sugar. One cup diced Rhubarb contains about 26 calories.
OK…….waiting is over. It’s a glorious May Saturday afternoon and I have three scoops of fresh vanilla ice crème just waiting for the warm rhubarb sauce to be poured on top.
Heavenly! I’m in the rhubarb time machine & loving every bit of it and still making funny faces!