Wednesday, April 22, 2009

Up with Rhubarb

Hooray Hooray! It's time to play! So thinks my monkeyrific children, and so thinks I. The yard is green now, not brown nor white. And walking over to the side of the garage, what did my woundrous eyes perceive (besides Calico, one of our outside cats) -- the glorious sight of rhubarb!

The first budding leaves of rhubarb are one of the most beautiful sights of early spring. The buds emerge from the cool earth and unfold like a flower. The colors are a mix of green, yellow, red and rust, and the leaves are jagged relief maps with mountain ridges and canyon valleys. Not only beautiful, but perfectly designed to catch rainfall and divert it downward toward the stem base. Each leaf is its own watershed.

Just a few more weeks, and we'll savor the first rhubarb cobbler of the season. Sinfully delicious rhubarb cobbler. Rhubarb - so easy to grow, so simple and yet so complete. Food and beauty, bread and roses.

So what are you waiting for? Go find yourself some rhubarb!


Harold Phillips said...

Mmmmmmm... rhubarb cobbler. Suddenly my bagel and cream cheese for breakfast seems entirely too bland!

Jo said...

Just add a bit of rhubarb jam to that bagel and you're set to go!

Good to hear from you again -- I've been keeping up with all of your work online. You and Trish are doing some very cool stuff.

Karen said...

Okay, I have to admit that rhubarb is way too tart for me. Even with loads of sugar, I haven't tasted rhubarb without scrunching my face up afterwards!! How does yours compare? Maybe I should do some taste-testing!!! I never thought about how the leaves catch the rain and channel it down to it's roots so and learn!

Jo said...

You're right, rhubarb is tart. But with sugar it's a sweet-tart. I didn't like it much when I was younger, but now I love it!