Home Eating Well Renae, I Have Your Rhubarb

Renae, I Have Your Rhubarb


holding big bunch of fresh rhubarbGarden prize: first-of-the-season rhubarb

There I was minding my own business waxing on about my exceptional rhubarb crop, when one of my favorite bon vivants, super moms and gifted bloggers (Renaedujour.com) perked up and said in hushed tones as if speaking of contraband, “Did you say rhubarb.” “Why yes, Renae I did.” (I knew I like that girl.)

There are many markers of a person’s worth, and loving rhubarb is one of them. Pure glee and unbridled enthusiasm for anything should be rewarded, and Renae’s trophy shall be a clutch of my finest rhubarb stalks.  I shall deliver them tomorrow, and while I give these beefy ruby-red batons with no return in mind or expected, I venture to guess a fine confection or baked good will find its way from Renae’s home to mine.  Bon vivants are like that, and I embrace them all.
fresh cut rhubarb in a chair
I see rhubarb custard pie in my future. (Note to self:  buy vanilla ice cream.)


  1. Rhubarb custard pie is the best. I can’t imagine eating it any other way. I had a bumper crop this year. I started making rhubarb slush (with vodka) and it turned out to be the hit of the summer. There was a steady stream of friends coming and going.


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