Every Sunday, I gather my kids up and head to my parents’ house for dinner. It’s kind of expected. There are hidden bonuses beyond the time my kids get to spend with their grandparents or getting to cuddle my year-old nephew though. One of these hidden bonuses is my mom’s garden. She doesn’t grow a lot of different things, but what she does grow is fantastic. This week, I got to bring home a bag of roma tomatoes and I picked about half of her remaining rhubarb patch. Let me tell you, this rhubarb patch is something. I think there are two or three plants all coming from the same central root ball, and it’s all intermingled and green and fragrant and lovely. I’ve been skimming from it all summer, and now that August is progressing, it’s time to cut the patch down until next year.
The tomatoes will become either a salad or a pasta sauce of some sort. I might toss them into the chili I’m making for a friend’s baby shower next weekend. The rhubarb? Well, there’s so much of it (I chopped up ten cups last night alone), I’ve been freezing it in 2-cup baggies. Some of it will go into jam. Some of it will be stewed (thanks to my mother-in-law for teaching me about stewed rhubarb!). Most of it will be baked into the most wonderful rhubarb cake recipe. Whose recipe? My mom’s, of course. My mom doesn’t bake often, but the few recipes she uses are really good. This one is my favorite. I like to make it up as muffins, add a streusel topping, and freeze them individually as breakfast treats. This year the rhubarb is so plentiful that I may just be able to have some every couple of weeks or so!