Rhubarb Lesson of the Day
Last week I learned that there were more things about rhubarb I have never been made aware of it. A few years ago my mother-in-law purchased a “Ruby Red” rhubarb plant. It’s done swimmingly every time it’s been transplanted, but this year was the first year I can actually harvest this lovely plant for food. Only one perplexing problem arose- it was anything but “ruby red”. I’d describe it as sort of red until it gets mature, and then morphs into green stalks with little red tips toward the root.
The problem? I’m not sure, but I suspect the interesting weather patterns we have been experiencing. In fact, after we had a freakish spike in temperatures in the 90′s earlier this spring, I had to chop out the seed heads that were forming (which is something that shouldn’t form early in the year!) Well, the more I read up on rhubarb the more I am confident that I can harvest the stalks without having to worry. So… I’m going to try it. Green rhubarb pie, here I come!
