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Tuesday, January 25, 2011
You can't keep a good rhubarb down. If you wander the old homestead sites in the hills here in spring, you will undoubtedly find some spindly asparagus and some rhubarb somewhere. These things survive no care and were part of the diet of early 20th century homesteaders in this area. Rhubarb has a limited use, long on Vitamin C, and needing alot of sweetener, it is still fun to see pop up in spring. Make a crisp or add to frozen strawberries for pie or make a sauce for ice cream. The large green leaves at the end of the rose pink stalks are poisonous, or so acidic they will hurt your tummy, so remove them and let them mulch where they lay.