In my childhood it was always said that May 17 was the due date for the first rhubarb porridge. I live in the northern hemisphere, not far from the edge of the Arctic circle. Our winters are long and dark, our summers are short but light almost around the clock. May 17 is our Constitutional day, and rhubarb porridge for dessert that day was a special spring treat.
Right now I am desperate for spring, and though I posted a little snow surprise in my House in the Woods yesterday, spring is finally finding its way up here.
My camera and I have a daily routine, we take a garden walk. Around the house, around the garden, with stops every few second to chat with what we meet. There is always something new to look at in a garden. Creation never stands still. This morning I was amazed by the strong force in these tiny, though fast growing, rhuburb leaves. A little blanket of snow is no prevention for them to sing in praise.
Small as the leaves are, I couldn't resist cutting a few and bringing them into The Blue Café's kitchen for the tiniest little dessert, Red Rhuburb Soup with yoghurt. (which will be posted in The Blue Café later)