The Rhubarb

Three years after transplanting, the rhubarb finally bloomed this year, a sight I had never witnessed before. Intrigued, I delved into the topic and found that many suggested removing the flowers to prevent the plant from diverting its energy and weakening. So, Sam took the bold step of cutting them from the root. While uncertain if seeds will form, we decided to adorn our home with the blooms in a vase.

With an abundance of rhubarb to spare, we seized the opportunity to craft both rhubarb jam and rhubarb tart. The result? Sweet and tangy delights that tantalized the taste buds with each bite.


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