This spring I bought 2 rhubarb plants from one of our nurseries that were the most pitiful plants I’ve seen but I really wanted to try to grow some and they were the only two plants they had so I bought them. They now are very beautiful and I can imagine them in other parts of my non-veggie gardens. I read they like sun or sun/part shade, rich soil and need water but not an exorbitant amount. They would give it a very lush look with their HUGE leaves. They have both grown so big that I decided to cut some and cook it up. Here is one of the plants in the middle of some asparagus ferns and ornamental japonica corn.
Here is the other one with the stalks ‘trimmed’. After I cut off the bigger stalks and discarded the leaves which are mildly poison.
Here is the rhubarb/strawberry compote I made. I cut the stalks into 2 inch pieces and cooked them up with the strawberries and lots of sugar and cornstarch. My variety of rhubarb is called ‘Victoria’ which isn’t one of the red varieties but is green instead so I cooked some of the strawberries with it for the classic red coloring. My mom use to make rhubarb compote that she served in bowls with whipped cream that we gobbled up for desert or breakfast if we could get away with that!
I then poured the compote glaze over the fresh strawberries in a precooked pie shell.
Thanks mom for the recipe.