Now I totally get it. And I love rhubarb.
|De-leafed rhubarb... btw, I have a new camera!|
As I picked the largest stems from my plants I began to ponder what to do with the dark pink veg. I had only just realized, while checking on my other plants, that it was time to begin picking, so I hadn't reflected much on the product up until this point. Jam was a given, as was strawberry rhubarb crisp. But what else could I make? Can you ferment rhubarb? Pickles? Wine?
So I finished picking and hit up my old friend, the interwebs, for ideas. First I searched rhubarb recipes. Yikes. You'd think I'd searched tomato or chicken recipes. I found this site, the Rhubarb Compendium, to be pretty exhaustive. I plan to throw some of the main dish recipes, like chicken with rhubarb and pork with rhubarb sauce, into my meal plan over the next few weeks.
Then I remembered I had seen a recipe for rhubarb refrigerator pickles somewhere recently... it was from Mother Earth News. This was the first thing that I made, and while I haven't tasted them yet (the recipe neglects to add how long to wait for them to "pickle," but I'm going to guess 5 days to a week) but they look really pretty.
|Rhubarb refrigerator pickles.|
|The lovely pink juice of rhubarb- the picture doesn't do it justice.|
So for the next 8-10 weeks I will be cutting a little rhubarb here and there for my various endeavors. I'll let you know how the rest of them turn out:)