It’s been such a late spring this year. Everything is behind in blooming. And growing.
Waaaaay behind.
I’ve been patiently waiting for our “pie plants” to get some decent length on the stalks.
The day finally arrived. I picked pie plant today!
You might call it Rhubarb.
My earliest recollections of Rhubarb go back to lunches and dinners at my grandparents cottage in Michigan. Seems there was always Rhubarb sauce on the table. Much like applesauce.
As a kid, the sauce always seemed tart and I wasn’t sure I even liked it, but something in me kept me trying it. I don’t think I had to learn to like it, but the taste definitely became more appealing.
Now I love it. Mr. D loves it.
The girls love it. The boy — not so much. That’s ok though — that leaves more for the rest of us!
The favorite rhubarb dish at The Cottage is rhubarb crisp.
Tomorrow I am making rhubarb sauce. Maybe rhubarb/strawberry sauce.
FACT:
Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties. (which also made it tax free)
