In the rhythmic dance of nature, gardens become living canvases, where flowers and plants weave a tapestry of colors, scents, and textures. There is a verdant realm of unique and captivating ways to adorn outdoor spaces. Let’s start our botanical journey as we explore unconventional methods to embellish gardens, turning them into enchanting sanctuaries that delight the senses like the same-day bouquet delivered to our doorstep.
The Ole' Rhubarb Switcheroo!
11.03.2024 - 22:45 / gardengatemagazine.com
The Ole' Rhubarb Switcheroo! Find out how a friend with extra «rhubarb» turned sour in this hilarious plant mixup. Rhubarb: The taste of nostalgia
One of my earliest memories is following my Grandma Jo to the yard at five or six years old to cut fresh rhubarb stalks for a snack. My cousins and I were each given a small Tupperware® cup (all shades of orange, brown, and green, courtesy of the 1980s) with an inch of sugar at the bottom to dip our rhubarb. Sour bite after sour bite, we finished off those stalks and promptly asked for more. The sweet and sour combination would give us a bellyache later. Still, it represented the beginning of the summer, warm weather, and long barefoot Sunday afternoons playing at Grandma’s.
Free rhubarb? Ok!To this day, rhubarb is still a favorite of mine. I don’t get as excited to eat it raw as I did when I was six, but I make a mean crisp. Imagine how delighted I was when an acquaintance from the gym offered me several big bags of rhubarb. Neither Ben nor his mother enjoyed it, but it grew wild in droves in their backyard, and he was happy to drop it off for me. Immediately, I accepted and told him all about how I would eat it as a kid.
At home, I pulled out my favorite recipes and bragged to my husband about how lucky we were to get all this free rhubarb. I was deciding how much I would use right away and how much I would freeze for later when Ben pulled up in my drive. He wasn’t lying about the quantity he had! He approached my door with four stuffed grocery bags.
Ben was happy to get rid of it. They hated it, he said. They had even tried it in sugar, like I suggested, but it was no better. I agreed it was an acquired taste and even offered to bake him a rhubarb crisp to see if he
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