Here in southern Ontario, we eat a lot of rhubarb. It’s almost easier to grow than weeds. If you pull off the seed heads, it will keep going right through the summer. Commercial growers produce it all year round.
Red rhubarb stalks are the sweetest. Pull the stalks, then tip and tail them, that is cut off the leaves and the whitish root part. Discard them.
Wash the rhubarb with a damp cloth or under gently running water. Do not peel it! You can keep it in the fridge for 2-3 days but why would you? You already have a mess in the kitchen so dice it up and stir it into a pie or cake. Pull off any long strings and then if you just want to keep it for the winter’s use, place the diced rhubarb into plastic bags and pop into the freezer.
Wouldn’t it be great if we could handle all our problems that way? Dice and done. Well we can, if we don’t forget what Jesus said.
Come unto me, all ye that labour and are heavy laden and I will give you rest. Take my yoke upon you, and learn of me; for I am meek and lowly in heart: and ye shall find rest unto your souls. For my yoke is easy, and my burden is light. (Matthew 11:28-30, KJV)
Prayer – God when we forget your promises, remind us. Amen