I love to garden and eat what I grow there. I got started in the kitchen early, learning to cook creatively at the apron strings of my Mother, and I have never stopped.
What rhubarb, senna or what purgative drug would scour these English hence?
William Shakespeare – Macbeth, Act 5, Sc. 3, l. 55-56
Rhubarb is one of my garden over achievers. At the Penticton Farmers’ Market (or Framers’ Market as I often see it referred to as) I see attendees walking around with two or three stalks of rhubarb. My initial reaction is to wonder what could possibly be made using such an insignificant amount of rhubarb. Right now I am entertaining all recipe ideas that use 10 or 12 cups of rhubarb. Or more!
This recipe is for those of you who by reasons of luck or choice do not have an over exuberant rhubarb patch. It uses only one half a cup of rhubarb. Red rhubarb works much better in this recipe than green.
Pulling or cutting off seed stalks will keep your rhubarb producing. Remove rhubarb stalks by pulling up on the stalk. Don’t pull up and use all the stalks on one plant. Leave a few as food for the plant.
Herb Salad
(serves four)
Herb salads require no additions or embellishments. Just a good vinaigrette. Prepare to enjoy a parade of flavour. More aggressive herbs such as rosemary, sage, savory or culinary thyme should be saved for another occasion.
Spinach, 2 handfuls
Lettuce, 2 handfuls
Any of the following, but not limited to:
Borage leaves
Lovage leaves
Fresh tarragon leaves
Rocket leaves
Sorrel Leaves
Chives and chive blossoms
Garlic chives
Anise Hyssop
Put 2 tablespoons rhubarb vinaigrette in the bottom of your beautiful salad bowl. Add the greens and herbs; toss well. Add freshly ground pepper and salt to taste.
Rhubarb Vinaigrette
(3/4 cup approx. – this is enough for several meals)
Ingredients
1/2 cup fresh ruby-red rhubarb, sliced (use the rhubarb nearest the root as it has the best colour)
1/4 cup water
2 tablespoons of honey
1/4 cup vegetable oil
3 tablespoons raspberry infused vinegar
Salt and freshly ground pepper to taste
Method
1. In a small saucepan, combine rhubarb and water and bring to a boil. Reduce heat and simmer until tender about 5 minutes.
2. Remove from heat and stir in honey. Let cool.
3. Add vinegar; slowly whisk in oil. Salt and freshly ground pepper to taste.
What you accomplish with the recipes I share with you is what makes me eager to share more. Thank you for following.
Vinegartart 
Hello again. Always enjoy your postings. Alas, I no longer have an over-exuberant rhubarb plant. It was planted next to my rain barrels, which ordinarily is a good spot; however, with all the rain we had last summer, the barrels overflowed regularly, drowning out my rhubarb. I hadn’t thought that it was actually possible to kill a rhubarb plant but guess I was wrong! My 17-year-old grandson works at a local nursery and there I was recently introduced as his grandma-who-killed-her rhubarb-plant (apparently this feat had been discussed over coffee). Have now obtained a new plant from my generous son-in-law – he also has lots of rhubarb to pick until mine is established. Do you make Lunar Rhubarb Cake? Have made this for years for my family and everyone enjoys it – it’s a coffee cake with a brown sugar topping that kind of sinks into the top of the cake while baking, creating craters, hence the “lunar” reference. I’ll send you the recipe if you don’t already have it. I’m also growing rocambole garlic for the first time this year and am now lookiing forward to using the scapes when they appear.
Wow…that is some claim to fame! Yes, I would love your Lunar Cake recipe – I like to try out different rhubarb recipes. Thanks.
I always wonder when i see people buying rhubarb, do these people not have friends?? You should never have to pay for rhubarb or zucchini.
Apparently not!