Rhubarb!

Rhubarb is one of the stars of Alaskan gardens. It produces gorgeous red and green stalks all summer long, and can thrive with very little care. But sometimes rhubarb can get a bit old and worn out and can benefit with some love. 

If the stalks have grown thin and spindly, you can split it. This is best done in the spring right when it comes out of the ground. Just take a number 2 shovel or a spade and go right down the middle of the plant. Dig out half and replant it somewhere else or give it to a neighbor. Fill the hole in with compost if you have it. 

Rhubarb also loves a bit of manure. Any kind will work. Just spread it around the base of the plant, cover it with wood chips, dried grass, or any other kind of mulch, and water well. 

If we have a dry spring, watering your rhubarb will really get it going. This year, it's not so necessary.

And finally, never cut, but pull stalks out with a twisting motion. Twist off the leaf and tuck it under the plant to keep weed down and feed the plant. Cutting leaves little nubs that will rot and damage the plant. 

If you continually harvest your rhubarb it will stay tender all summer long in Alaska. If you are further south, the hot summer weather will turn your rhubarb tough. Stop harvesting it when the weather turns colder in the fall. 

I have tons of rhubarb recipes, but this bread is amazing! Not too sweet!

Rhubarb Bread

• 2 eggs
• 1/2 cup sugar
• 1/2 cup melted butter
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon each, cloves, ginger, nutmeg
• 1 teaspoon cinnamon
• 2 cups rhubarb

Preheat the oven to 350°. In a large bowl, beat eggs and sugar until light colored. Add melted butter and blend. Add buttermilk and vanilla. In a separate bowl mix dry ingredients. Add rhubarb to wet ingredients and then fold in flour. Pour into buttered bread pan and bake for around 50 minutes-1 hour.