My neighbor, Sally, gave me a rhubarb plant. I planted it in my raised garden and Wah-LA, I had rhubarb! I printed up a half a dozen or so, of rhubarb recipes and waited for it to be ready to pick. I waited and waited. Finally I asked my neighbor when will this get ripe as it was mostly green with very little red in it. (My grandmother’s rhubarb had bright red stalks.)”Its been ripe.” she said.”It is not that variety. This has very little red in it.”
So anyway, I have green rhubarb that was starting to get pithey. I decided the pie was out.. so I had enough rhubarb to make this recipe. I thought it looked a little weird, not all red, but the guy’s loved it and asked for more. They ate it all up. They all want more. Did I mention that I had to use frozen rhubarb that I had harvested from this plant during the summer? That’s why rhubarb squares can and should be eaten in the winter. Hooray!
Recipe courtesy of Adventures In Food.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I like to use raw cane sugar in this recipe.