Rhubarb peeking out from the leaf mulch.

Did we mention that rhubarb is loved around our house?

We have some friends with a giant patch of rhubarb. Every time we see them they tell us to come over and cut as much as we can. For a while we will keep doing that, but hopefully we won’t have to in a few years.

When we moved in five years ago we transplanted  a couple rhubarb plants to our backyard, but they never did well. I think there wasn’t enough sun, plus they’re choked out by the oregano. Earlier this month we transplanted some more, but this time to the front yard. We planted them right when it was really hot, and a few days later the leaves we all brown and dead. Bummer.

But then a week later Bridgit tells me that a few are sprouting tiny new stalks and leaves. Now, a couple weeks more and they are all looking great!

If you’ve got rhubarb ripe for the picking, try your favorite rhubarb-strawberry pie, but swap out the strawberries for some mulberries (they grow like crazy in out town), and cut down on the sugar just a smidge. And if you’re feeling wild, add a quarter teaspoon ginger. Or go simple and stew together rhubarb, mulberries, a pinch of salt, some ginger and sugar to taste with the juice of a lemon. Cook it up until it thickens, let it cool and spread it on some toast. What a way to wake up!