At any rate, at the top of this bed are two old rhubarb plants, which need to be divided (just found that out at The Rhubarb Compendium, a site for rhubarb aficionados: “Established clumps will have to be trimmed every 4 to 5 years or when the stalks get small and spindly or when the crown is visibly crowded.”). We have lots of stalks, but they tend to be a little on the spindly side. Still and all, whenever I walk by the plants, I always pinch off a stalk and eat it. I love the tartness.
Betty told us she was making rhubarb crumble for a party she was having, which sounded just great to me, so I Googled “rhubarb crumble,” found a likely recipe from Just Hungry that called for four or five cups of rhubarb, and went out to the garden to gather some while B and Alan worked in the vegetable garden.
The crumble was amazing. It’s good hot, warm, or cold. We ate it hot for dessert on Saturday evening with some vanilla ice cream, then cold on Monday evening on the way back to the city.
- About 2 lb rhubarb stalks, enough to make about 4–5 cups of cut-up rhubarb
- 1 cup white sugar
- 1/2 cup raw or light brown sugar (I used raw)
- 4 oz butter
- 3/4 cup white flour