An Ode to Rhubarb

Filed in Gather Food Essential by on May 5, 2008 0 Comments

So to speak.

This photo essay is dedicated to one my dearest Gather friends, Connie C. Connie took time out of her busy schedule to send me a huge container of fresh rhubarb.http://media-files.gather.com/images/d810/d705/d744/d224/d96/f3/full.jpg

Of course, the first thing I did was trim a piece and serve it Wendt-style: with salt.http://media-files.gather.com/images/d819/d705/d744/d224/d96/f3/full.jpg
When I was a child, my family and I used to travel to my Uncle Bill's to pick rhubarb. We would head out to his rhubarb patch complete with a paring knife and a salt shaker. It was the most incredible rhubarb I had ever eaten: tart, crunchy and not chewy, and warm from the sun.

Connie's rhubarb rivaled that of Uncle Bill's. This was wonderful, Connie. Thank you.http://media-files.gather.com/images/d809/d705/d744/d224/d96/f3/full.jpghttp://media-files.gather.com/images/d811/d705/d744/d224/d96/f3/full.jpg

Now it's ready to make dinner or dessert with, or to freeze.
http://media-files.gather.com/images/d816/d705/d744/d224/d96/f3/full.jpg

Thank you again, Connie. Be expecting your package this summer.

About the Author ()

I am a great cook, always looking for recipes and food tips to share. I am also a pit bull rescuer and advocate.

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