Rhubarb and pear crumble is my go to recipe when I want some comfort food. I like to show off and use my own home grown rhubarb. We grow amazing rhubarb! Long ruby red sticks, as much as we want. We sometimes sell it from the farm stand out the front. Nearby supermarkets sell skinny, limp bunches for a fortune. I feel sorry for the people who pay so much for stuff I would relegate to the compost.
I am being all boastful but I don’t think I should take all the credit for growing prize winning rhubarb. Our area and soil provides the perfect growing conditions. There are several commercial rhubarb farms around here. Plus it’s a pretty hardy plant. Case in point: We had a patch buried under 4 foot tall weeds for close onto a year – we were busy OK! – then we dug it up and while it was not exactly thriving it certainly survived. We were able to divide each plant into 3 or 4 plants and transplant them.
Rhubarb leaves are poisonous so remove them. I twist off the leaves and leave them on the garden bed where the rhubarb is growing. They are fine to go in the compost.
I use pear to bulk out the rhubarb crumble and add a gentle sweetness to the tart rhubarb. Apple is good to use too. Or you could leave out the pear or apple and use straight rhubarb. Also delicious.
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