I know it's late in the season for acquiring a rhubarb plant. But there I was, at the West Seattle Farmers' Market, wandering around and I spotted it in a 4" pot at Langley Fine Gardens. It was so cute with several small leaves and a lot of potential. Where it would be planted was already visualized in my garden. I gave the man $3--a bargain!--and took my new crop home.
Here it is in the ground with my Walla Walla onions in the background.
I sacrificed a few primroses to make room for the rhubarb. Who wants to eat primroses anyway? Some may argue the same for rhubarb, but I like it. Especially at this time of year when local fresh fruit is hard to find. The apple supply has been looking pretty grim since April. But I haven't had enough heat for cherries.
I've made crisps and sauces this season using the rhubarb from the Columbia City Farmers' Market. The recipe I recently used was from the first edition of edibleSEATTLE. It calls for ground ginger for the topping and the filling. I prefer using fresh ginger for the sauce. The more intense flavor means I don't need any for the topping. All you need is some peeled ginger and a Microplane. If you don't have a Microplane, the small holes (not the nutmeg grater) on your box grater will work just fine.
Rhubarb sauce is easy and quick, and you don't have to make a crisp. I made a sauce last night with rhubarb, ginger, strawberries, butter, and brown sugar. I threw it all in a pan on medium high heat until the rhubarb was tender. You can swirl it into your ice cream or even oatmeal for breakfast. Enjoy!