We've been lucky with a mild winter in Seattle. Even so, I could tell a few weeks ago that spring was just around the corner. I can't describe it, but it's something about the way the air smells in the morning...and I'm up pretty darn early. And it had nothing to do with my daphne blooming.
About a week after that, I noticed my rhubarb was breaking dormancy. The crown turns bright red which means leaves are soon to follow.
I'm looking forward to when I can harvest the stems to make a rhubarb sauce. I don't really follow a recipe but add cinnamon and brown sugar to taste. Sometimes I add freshly grated ginger--use a Microplane to avoid stringy-ness in the sauce. It's great on pancakes, waffles, or French toast. Maybe I'll try a quick bread this season. I'll let you know how it turns out!
About a week after that, I noticed my rhubarb was breaking dormancy. The crown turns bright red which means leaves are soon to follow.
I'm looking forward to when I can harvest the stems to make a rhubarb sauce. I don't really follow a recipe but add cinnamon and brown sugar to taste. Sometimes I add freshly grated ginger--use a Microplane to avoid stringy-ness in the sauce. It's great on pancakes, waffles, or French toast. Maybe I'll try a quick bread this season. I'll let you know how it turns out!
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