Tis the season for the return Rhubarb.  I noticed that ours is coming back, and it is gorgeous!!!  We've had this rhubarb for over ten years, and we just keep dividing it, and passing it along to our gardening friends.  I hang on to one or two plants.

 

When you buy rhubarb at the farmers market or in the grocery store, you don't get to see the leaves.   The LEAVES get tossed  because they are TOXIC.  They contain enough oxalic acid that in the past they were used to scour burned pots and pans.  Yeah, no thanks.  I will stick to SOS.

 

Anyway, the red or green stems are delicious cooked down like apple or cranberry sauce, or turned into rhubarb pie.   I hope you get to try it sometime.  

 

 

HAPPY SPRING!!!