When we built our home 25 years ago chokecherries, wild raspberries and the rhubarb were already here, mainly at the edge of a bluespruce and aspen woods, with the rhubarb seeded out into the meadow. There's evidence of a homestead foundation from long ago here. We figure the rhubarb is 100 years old.
We fenced in a large area there for a garden. It's a ways from the house so now I've got more permanent or end of season plants - like asparagus, berry bushes like currents, saskatoon blueberries, canadian bred cherries and plums. I did plant blueberries too, for fun, and added almost 3/4ths of the dirt as peat, so to be acid. Then I plant all the broccoli cabbage family there.
From the rhubarb I primarily make rhubarb custard pie and rhubarbade, yes ... it's my version I invented of a beverage like lemonade. Then someone made rhubarb crisp for a function that I LOVE, so I got the recipe.
RHUBARB CRISPSet oven at 350 and grease a 9x9 dish.
Mix together, cutting in the butter-
1C rolled oats
1/2C flour (I always use whole grain)
1C brown sugar
1/2C butter (I usually use unsalted)
Press 1/2 of this mixture in the dish and spread
2+C 1/2"chopped rhubarb
Sprinkle on the other 1/2 of the above mixture and
1/2C coarse chopped pecans
Bake for 45 minutes.
For some of you, you might be asking, "Heather?" Yes, Heather, Bill and 16 month old Will are here for a visit. Heather always loved harvesting rhubarb and helping with preserving food and doing chicken chores. Once she got married and it's pretty much just Monte and me, we got rid of the chickens (but I'm missing them and we may make a new coup up by the house next Spring and have SOME - not lots like before).