Rhubarb. It's not red celery.
It's a perennial. The leaves contain a toxic substance, oxalic acid.
But the stalks (the petioles of the leaves) are edible, and can be made in to cakes, pies, custards and chutney.
I made a Rhubarb Upside-Down Cake.
Here it is right side up, I guess, as it came out of the oven.
And here it is upside down. I had this for breakfast with fresh hot coffee and it was good, in spite of the appearance.
So, I'm thinking of adding some rhubarb to the garden. Do any of Bessemer Opinion's readers have experience growing Rhubarb? Or favorite recipes to share?
You can catch me at Eclipse Coffee in Montevallo tonight signing copies of my book, and there you will get to see the premiere of the video I created to promote Those Others.
Here is V.V.Brown singing "Shark in the Water" on the Ellen show earlier this month. Forward to the 1:15 mark in the video to skip the ad and such.
