I dug up and divided 4 plants and the 3 remaining ones are still providing enough for a small country.
I love cooking with rhubarb. It’s very tart and has a unique flavor. It’s very rare to eat something with rhubarb that isn’t full of sugar or other fruits. It actually bakes with a texture similar to apples.
Some Rhubarb Tips:
*When picking, pull out and down to remove the stalks, don’t cut
*Pick stalks thicker than your thumb, leave the small ones to fuel the roots for next year
*Pull off the flower ‘balls’ when they appear, there is no need to let the plants make seed
*Don’t bother with a knife. Use scissors to cut the rhubarb into pieces
*DON’T EAT THE LEAVES
*Don’t discriminate – Green and Speckled varieties are just as good as red stalked types
*Do: Eat Rhubarb
On to the failure:
Last year I made a delicious sour cream rhubarb cake.
It was amazing.
I decided to try a similar recipe for sour cream rhubarb muffins.
Only I tried to use yogurt instead of sour cream and replaced the white sugar with honey.
Giant Chunks of Rhubarby Goodness
Unfortunately my rhubarb muffins failed to… rise to my expectations.
I think they were too liquidy due to the substitutions, plus I over filled the muffin tin.
They were yummy though!