My friend Cindy has a huge rhubarb patch on her property and she and he husband share the bounty of their lovely seasonal produce. Earlier this spring my husband dug out a couple of their plants to add to our small patch in hopes that next spring we will have lots of our own.
Yesterday I filled my bike basket with beautiful red rhubarb stalks from Cindy’s garden. I chopped, bagged and froze the raw stalks, squirrelling them away for a cold winter day.
Meanwhile I got busy making a rhubarb and apple crisp and stewing some of the rhubarb. Stewed rhubarb is delicious served over some vanilla ice cream or a lime sherbet. I usually have it just as is with a touch of sugar or with some plain or vanilla yogurt.
For supper we enjoyed fiddleheads and rhubarb apple crisp. Hello June! How lovely!