One of my favourite flavours is rhubarb, the tart juicy red fruit that seems to come and go in the markets so quickly that if you don’t grab it it’s gone.
We have a sad little plant, that has been moved to a better spot, and despite the manure, and great expectations still isn’t doing it’s job of producing enough for anything other then a smidge of what’s needed. There’s always hope in my gardening mind, maybe next year.
Step 1. Find rhubarb.
And here I thought all was lost, but during a visit to our little local back road nursery we came upon rows, and rows of the most luscious red thick juicy rhubarb lining the driveway.
Step 2. Ask if it’s for sale.
It wasn’t for sale…
It was free.
Step 3. Thank the owner profusely… and do a happy dance, along with wishing that I had more cash on hand to buy more plants as a thank you.
Step 4. Tuck purse under arm, and pull hard on gigantic leaf and stalk, forgetting that rhubarb doesn’t want to give up it’s red stems.
Step 5. Fall on your derriere` in the middle of the driveway, see rhubarb, and husband laughing at you.
Step 6. Hope no one else saw you fall over.
Step 7. Spend ages looking up rhubarb leaves in compost bin, and finally find out it’s OK to throw them in.
Step 8. Make crisp… eat it all, and forget to take photos.
Substitute photos of Anemone which are almost as nice as the rhubarb crisp.