Confession… I tend to get a little carried away when rhubarb season hits. Like I’m the girl who gets to the farmers market first thing on Saturday mornings so that I can hoard an extra large bundle of those local stalks of vibrant pink goodness. Once I get them home I can’t help but marvel at their beauty and lose myself in deep thought about all the delicious possibilities of what to make with them. I could go on and on, but long story short – I frigen LOVE rhubarb.
This year my brother and his wife moved to a new house with an absolutely beautiful backyard, and a few weeks ago my sister in law made just about the most rad discovery I could ever imagine in her new backyard – I think you know where this is going…
Apparently the woman who lived there before her was an amazing home gardener, (aka coolest woman ever), and had a few very well established rhubarb plants. I’ll say that again… there are killer RHUBARB PLANTS in my sister in laws backyard! It’s not an over exaggeration to say that when she sent me a photo of the gorgeous plants she ingerited, I nearly passed out from excitement. She told me she had no idea what to do with it, so I was welcome to come and harvest it as I please… Sooo basically what I’m saying is that she made all of my dreams come true.
I left her place with a giant bag full of rhubarb and I knew just what I wanted to do with it; Make some bad ass shortcakes for my friends over at Albion Fit for my monthly recipe contribution!
So if you’re ready to make this recipe, head over to the Albion Fit Blog, to check it out!
Happy Baking
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