Grow your own rhubarb

I have been asked a lot lately "how do you grow rhubarb?" The simple answer is get a plant (either from an existing patch or from your local Greenhouse) and plant it! Once it gets started that is pretty much it. Rhubarb does love the sun, so be sure to select a sunny location, add some natural fertilizer (that would be manure, or other organic material). Rhubarb is also a heavy drinker...so keep your plants well watered.

The more you pick the more it grows...I am referring to rhubarb..not your nose! Here is a great resource on growing your own Rhubarb. Check it out HERE.

Rhubarb is so versatile and here is another quick and easy treat to make.

Martha Stewart's Rhubarb Crisp...this is wonderful served warm with a big scoop of french vanilla ice cream

Serves 6

• 12 tablespoons chilled (1 1/2 sticks) unsalted butter, cut into small pieces, plus more for ramekins
• 1 cup plus 1 1/2 tablespoons all-purpose flour
• 1/2 cup packed dark-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup old-fashioned rolled oats
• 2 pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups)
• 1 teaspoon grated orange zest
• Juice of 1 orange
• 1 vanilla bean, split and scraped
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch

Directions

1. Preheat oven to 375 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
2. In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 40 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm.