A RITE OF SPRING, GATHERING RHUBARB
A Spring as wet as this one has produced a glorious burst of juicy rhubarb stalks, just begging for a go-round with some lemon zest and vanilla sugar.
Rhubarb is generally ready in my garden at about the same time as the first asparagus and the wild fiddlehead. It’s a celebration because winter is in the rear view mirror, finally, and the earliest jewels of the garden are here and ready to enjoy! My rhubarb is already sending up a blossom or two. These must be cut off in order for the stalks to get the growth needed to be fat and juicy. I always treat them as the lovely cut flower that they are and place those flowers in a vase.
The crab apples are snowing petals, grass s growing at an alarming rate and carrot seeds are being sown. It’s a heady moment for the Maine Gardener. There’s a lot to do outdoors after a long winter and the work days can be arduous .
Don’t you owe your self a nice, sweet/tart rhubarb dessert once you wash the dirt out from under your nails for the day?
Follow me over to Seasonal Recipes for a gorgeous Rhubarb Crisp made special with a crunchy crumble and a bit of candied ginger.
See you out there!
