So, the upcoming theme ingredient for Friday’s From Dirt To Dinner is going to be RHUBARB. I know rhubarb can be a little intimidating - it’s looks kind of weird and not at all unlike celery, many people have never had it before, certainly most have not cooked with it.

Last year was my first time cooking rhubarb, and I was very glad that the CSA from which I got the rhubarb sent out a link to this really helpful article about it - All About Rhubarb on Recipe Tips. One part I was particularly glad to find out about before too late was the bit about stringing the stems, which only needs to be done on the field-grown rhubarb because it tends to be tougher. Yep, that was good to know. So last year at around this time it looks like I made a strawberry rhubarb crisp that turned out pretty great.

Wow, it’s kind of fun looking at the pictures from that post, actually…and oh my gosh my garden was so bare at this time last year! I’ll have to show you what’s going on in it now - it’s packed. Last year I made the earth cake. This year it was a turtle…oh, and I am still just as un-showered as I was back then, but now my token hairdo is a ponytail. Sigh.

Back to rhubarb - just last week Simple Bites did a lovely Spotlight on Rhubarb that includes more information on buying, storing, cleaning, etc. Plus it has a good lookin’ recipe for some Rhubarb Upside-Down Cake at the bottom.

So, read all about rhubarb, go get some from somewhere nearby, and I hope you’ll all join us on Friday over at The Clean Plate Club for our From Dirt To Dinner Rhubarb Recipe Carnival.