In rhubarb season, just putting in a word for growing rhubarb. Dig a trench, lay in a few roots, feed them well with manure, and every spring forever you will have lovely rhubarb tasting fruity before real fruits come in. You get an amazing yield and it grows unto all generations. And along with making rhubarb sauce, pies, cakes, puddings etc you can freeze rhubarb so easily---just cut the stems into 1-inch lengths and throw them into a plastic bag.
This is my second year and they finally look as I expected (I was told to expect nothing much the first year, but I did chop up the little that grew and added it to a curry). But I have a question: The variety I bought I think was supposedly a bit smaller than usual. I've been waiting for it to look like the ones at the farm stand, big and meaty, but theirs are out for sale while I don't know that mine are ready. Any tips?
Rhubarb is "ready" as soon as it appears out of the ground. Some plants have thinner stalks, others thicker. I have 4 plants - no idea where they came from but each plant produces a different type of stalk. I have thick and pink, thin and green, thin and pink and thick and green. They all taste pretty much the same to me. Just picked a pile of it to put in the freezer!