Today I made time to harvest the rhubarb plant that’s been growing in the southeast corner of the yard for as long as I can remember. Each growing season this one plant will produce three or four hearty crops.
The same as Mom often did when I was a girl, I diced the rhubarb, bagged it, and froze it for future use in crisps and pies. Today I bagged a little over nine cups of rhubarb.
I like rhubarb; I don’t necessarily love it. I could definitely think of plenty desserts to make without any rhubarb in my life.
But rhubarb is something the ground here readily and consistently gives each spring, and so I feel like it’s an offering that needs to be accepted with appreciation.
I’ll share a recipe when baking day comes!
© Tami Blake