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)
4 comments:
Hello Britt, many congratualtions on the birth of your new blog, I'm looking forward to following your garden adventures.
Carolyn x
I'll keep following where you lead *smile*
Darla
I love seeing the rhubarb poking up like that.
Dear Britt-Arnhild:
Do you actually use the young leaves of rhubarb? We used to grow it and my mother always said that the leaves are poisonous. I looked it up on the Web and it did say they are poisonous...Maybe you use it differently? Hope you check it out.
www.rhubarbinfo.com/rhubarb-poison.html
Joan
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