I was shocked to see healthy rhubarb in my raised-bed garden last year, and I knew I'd probably get another crop this year. I had no idea I'd be able to delight Lizard in early April!
I made a full quart jar of strawberry rhubarb (with grocery store strawberries) Lizard enjoys with his plain, unsweetened yogurt each morning.
I was checking out the rhubarb plant again over the weekend; I'd cut the stalks I used, not knowing I was supposed to twist them off. The plant seems to still be going strong, but I also had six giant seed heads! And, there are three mature plants now, not just one. Plus a very young plant. I think there will be plenty of rhubarb to even freeze a bit later on!
One of my friends told me the stalks would mature faster and the plants would produce more leaves if I remove the seed heads. So I did. There were several baby stalks, about 7 inches long, on the seed stalks. I was going to run to the grocery store and buy some more strawberries, but I paused long enough to look up other rhubarb recipes. I found one for sweet and sour rhurbarb, which I adapted for our tastes. I added in one of my own (frozen) serrano peppers from last summer, and we tried the new concoction on wild rice. Oh, my heavens!!! We can't wait to drizzle this on our burritos!!! This stuff is AWESOME!!!
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