I couldn’t believe it, but it’s true. April is almost over! Most of the time I’m anxiously awaiting the beginning of May so I can plant the seedlings I bought, um, in March, from the greenhouse when I just want green and growing things. This year, besides being crazy-busy, I bought daffodils, shamrocks, hyacinths, and violas instead. And although I did throw a few seeds in a raised bed back in March, I haven’t paid that much attention to the garden site. So imagine my surprise to notice the rhubarb positivly overgrowing it’s bed!
I should have stood a child next to the plant so you can see how tall these stalks are, but here’s Brett posing with a few he picked.
Growing rhubarb is something of a new experience for me. I decided to plant some four years ago when strawberries were on sale for a dollar a pint but rhubarb cost an arm and a leg for three stalks. I was warned by several people that the little plant in its gallon pot would quickly be three foot square, but that was fine. I planted it in a four by four foot garden bed and looked forward to strawberry-rhubarb everything.
The first year I wasn’t supposed to pick any and the next two years you pick frugally. No biggie; three or four stalks twice a year was enough to satisfy my spring-time craving for pie. Last year the goats ate quite a bit, but by then the plant was well-established and we still made several recipes.
But this year I’m gonna need more recipes!
Thankfully, there’s Pinterest. I found a brilliant suggestion for Strawberry Rhubarb Sugar Cookie Crisp from Heather Christo. I may never cook rhubarb any other way again.
And it was easy! Chop up some strawberries and rhubarb, coat them in flour and sugar, dump into pan. Then mix up a sugar cookie recipe, roll it out about half an inch thick and lay it on top! Much easier than a pie crust and soooooo delicious!
Her recipe makes a 9×13 pan, but I didn’t have that many strawberries so I put mine in a pie plate.
We might be eating the extra dough straight out of the fridge…