I came across this "Ode to Rhubarb" blurb on a cooking site and got a bang out of it because it so describes how I feel about that much misunderstood fruit . . . which is technically classified as a vegetable, but we won't get into that.
Here's the quote:
ODE TO RHUBARB
Rhubarb! You lovely, stringy red stlak! How maligned you
are for your sourness, but how much the
better you are for it!
How often are you ruined, senselessly
with the addition of strawberries, as though you
were just a filler, or were unable to
stand up on your own.
How you remind us that nothing can
ever truly be sweet without being sour!
How you keep us from lazier, sweet cherry-laden desserts!
How do I love thee, rhubarb?
Truly, I am unable to count the ways.
Hee-hee. Yup, that pretty well describes my feeling about rhubarb.
I have just one rhubarb plant in my garden but it serves me well. So far (I first harvested some on May 29th this year and that was rushing it, but I simply couldn't wait any longer), I've made two pies, one pan of Rhubarb Crunch, one Rhubarb Upside Down Cake and put four containers of rhubarb sauce in the freezer. (We like it during the winter on our oatmeal, or over a dollop of vanilla ice cream on a slice of pound cake.) Also stashed in the freezer are the ready-to-go bagged up fillings for four pies we'll enjoy this winter. I guess I'd have to say that my current very favorite rhubarb dessert is Rhubarb Cream Pie. I've yet to make it this year, but I know I will before the season is over.
I can't think of rhubarb without fond memories of Rosie's Cafe, a small family owned restaurant Papa Pea and I frequented in the early years of our marriage. I wrote a post about Rosie's (and rhubarb and pie crust) back when I first started blogging in 2008. If I don't come up with anything stupendously interesting (ha!) about which to blog tomorrow, I'll repost it.