Here is an older picture of our Rhubarb patch. It has expanded itself and is even healthier.
So, it's a rainy day, overcast and cool. After walking the new horse and trying to get her trust level up ( it has quite a way to go), I decided to pick some rhubarb. 15 cups did not even leave a hole in the patch, but allowed for two pies and a crumble.
The rhubarb is really good this year, juicy and nice and sweet.
It only took 8 stalks to get the 15 cups.Guess what we are having for supper tonight?
The crisp is still in the oven.
I got interrupted. The crumble is out of the oven
So is the cinnamon, raisin, cranberry loaf of bread
Rhubarb is the lowest maintenance plant that I can think of. Throw it some compost every year or so and split the roots every 20 years if it starts to decrease in size.
Life is really good ( and tasty) on the acreage!
Here is the recipe:
10 inch pie
One to two cups of sugar (ours only takes one)
3/4 cup of flour
5 cups of cut up fresh rhubarb (1/2 inch slices)
3 table spoons of butter or margarine
heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour. Throw in the rhubarb and mix up well. Dot with butter, If using a full top crust add and flute. Slice slits in the crust. Cover edge with tin foil to prevent excess browning. Remove foil for last 15 minutes of cooking
Bake for 40 to 50 minutes or until the crust is brown and juice begins to bubble through the slits.
Enjoy! We are going to!