When we bought this house, we didn't know until after we moved in that there was rhubarb growing along the garden walkway. It had been there a while, I presumed, because it wasn't producing much.
I did a little research and found out that rhubarb needs to be divided when it produces spindly stems, so two years ago I dug it up, separated the roots, and replanted them in another location. This year we're getting nice fat stems and I harvested the first of them on Sunday.
I peeled the stems, then cooked them with some sugar in a bit of water on top of the stove. As they cooled, I boiled the cooking liquid down into a sugar syrup.
So what goes with tart and tangy rhubarb? Scones! I whipped up a batch of scones and we at them with the rhubarb and its syrup and a few strawberries. The only thing missing was a dollop of cream, but we had run out.
Chard, tender and green
7 hours ago