Comment

Comment by Idaho Spud on May 23, 2012 at 12:40pm

Love rhubarb strawberry pie.

Comment by Daniel Wachenheim on May 15, 2012 at 10:13am

here is a NY Times recipe for rhubarb with asparagus and mushrooms.  Maybe this weekend I'll be adventurous....

Comment by Daniel Wachenheim on May 15, 2012 at 10:09am

I've used rhubarb for rhubarb pie, rhubarb cherry pie, and rhubarb strawberry pie.  I wonder if it can be used as a vegetable, such as in a stir fry?  I'll have to look for some info.  Rhubarb is so productive, I hate to see it go to waste.

Comment by Steph S. on May 13, 2012 at 12:26am

I love learning Sentient! None of your information is useless.
Joan I'm behind on all your lovely photos .. But don't worry I'm going to see them all.
You have a "green thumb"! Lovely!

Comment by Joan Denoo on May 13, 2012 at 12:21am

Sentient, thank you for this excellent article on rhubarb. It is one of favorite plants in the garden and used in my kitchen. I freeze a bunch of it for use throughout the year. Just an excellent plants. The seed stalk is very pretty and produces seedlings ... I don't know if the scion tastes as good as the mother plant but they are fertile. I didn't know the life cycle was 5 - 8 years. I'll have to pay attention. Nice information.

Comment by Daniel Wachenheim on May 12, 2012 at 4:46pm

Rhubarb is a way to my heart!  I love rhubarb!  It also makes a very interesting ornamental plant.  In ancient times, the rhubarb root was used as a Chinese medicine.  It's originally from Mongolia.  The root was used mainly as a Laxative.  I'm full of useless information.