That is all I have grown Rhubarb for. It is truly a lovely green full plant with the tall seed stalks. I just decided to try a few deserts. It is a flavor I enjoyed, but I don't need to eat an entire pie myself, so the plant will just stay a decorative beauty.
Recipe #5: sauteed spinach - another easy one, I know, but I'd never done it, and now I have. Recipe #6: I tried inventing a recipe: basically I tossed the spinach, some leftover chicken, and some spaghetti in a big bowl of olive oil with garlic to see if I could make a big garlicy pasta dish. It worked okay, but I was a little too timid with the garlic, I think. Next time I'll put in more.
Counting each thing I try, no matter how simple, is a good incentive.
I really like pesto made of spinach, sauteed walnuts, garlic, and olive or avocado oil--much better than standard pesto.
[QUOTE=JaneV2.0;268121]I really like pesto made of spinach, sauteed walnuts, garlic, and olive or avocado oil--much better than standard pesto.[/QUOTE
That sounds like a pesto that I would like.
Gandhi: Happiness is when what you think, what you say and what you do are in harmony .
Mary B, that's an idea I will try. The blueberries will counter the tartness of the rhubarb.