The first summer I split a chunk off and moved it to the garden. It's still alive, but hasn't done well in the dry sandy soil. The second year I split some more off and moved it to the front yard - the flower bed. It did better than the garden patch, but it still seemed too dry. Last year I took out the rest before #2 built the wood shed. I moved it into the trees behind the garage - the beginning of the forest garden. It takes longer for the frost to leave the ground in the woods, so early in the spring when I would normally see the first shoots of rhubarb there was nothing. I am happy to say that it did survive, and is taking to it's new home beautifully now.
Rhubarb is a wonderful perennial weed. It's cold hardy, easy to grow, and prolific. Buy a little stalk (or ask a neighbour for a chunk of root), dig a little hole, and ignore it. What could be simpler? If your new to gardening or self sufficiency, rhubarb has got to be one of the easiest places to start.
When I was a little girl, Granny would serve as fresh, raw rhubarb with a bowl of sugar for dipping. Probably not one of the healthiest snacks we could have had, but every spring as I bite into that first sour stalk, it brings back fond memories.
My favourite rhubarb recipe is rhubarb bread. It's a winter staple around here. A great, nutritious, quick and easy breakfast. Raspberry rhubarb pie disappears quick, and rhubarb sauce makes a great dessert.
Freezing rhubarb is practically effortless. Wash, chop, bag, seal, freeze. It tends to fall apart as it defrosts, which actually makes it easier to work with later.
- 1 cup mushy rhubarb (from freezer, or cooked)
- 1/3 cup melted butter
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups of flour