Having returned from Eau Claire with a large bunch of tartness, tonight we will enjoy a freshly baked crisp, topped with newly mixed Crème fraîche and served with Rhubarb Daiquiris. Mom’s patch is overflowing with hefty stalks, so full my harvest went undetected. In contrast, our small cluster of thin stems barely able to support the large triangular leaves struggles. I suspect the ginormous root system of the neighbor’s black walnut to be the unhealthy culprit. While the tree is gone, the natural chemicals genetically designed to give this once deciduous giant an advantage, may still be contributing to unhealthy dirt. After all – who cannot grow rhubarb?
My chocolate chip cookies may not be the height of gourmet desserts but they have the right mix of buttery crunch, pecans and, of course, extra chips to be scrumptious. Best enjoyed on a day when falling leaves compete with spitting snow for air space.
The first of the season – Rhubarb Pecan Scones. A delicious blend of spring tartness and warm nuttiness. An easy to make breakfast treat from the Rhubarb Renaissance by Kim Ode published by the Minnesota Historical Society Press.