Honey-Roasted Rhubarb

The fine folks at Greensgrow Farms recently asked me to guest blog for them on how my garden weathered our extreme winter.  I lost four long-established climbing roses, every single perennial herb except some scraggly sage, about half my grapes, and the real heartbreaker: my prolific fig tree.

On the bright side, well, my garden’s regained a bright side.

Without the sun-hog fig, other plants are finally getting a chance to thrive. So far, the biggest beneficiaries are two rhubarb crowns that have already produced three nice bundles of ruby stalks. Follow the link below to the post, which includes a supersimple recipe for Honey-Roasted Rhubarb.

From Fig to Twig to Rhubarb


RIP, brown-turkey fig. You fed me well.
RIP, brown-turkey fig. You fed me well.

5 Comments Add yours

  1. pavanneh says:

    I miss my fig tree. I have started a new one, but it is not ready to plant outside yet. I also love Rhubarb. I keep bugging my husband to let me get some.

  2. Susan says:

    I probably will end up with another fig tree eventually, but I’ll likely stick it in a pot to restrict its growth a bit. Rhubarb’s so easy to grow — the toughest thing is to remember to put in a marker stake before the leaves completely decay for the year so that you know where they are and don’t mistakenly dig them up. If you have the space, go for it!

  3. Diane says:

    I’m sorry to hear about the fig tree Susan. Maybe there is a dwarf variety?

    1. Susan says:

      Thanks, Diane. I’m told mine reached an unusual height. Must’ve been very in my crazy little microclimate. Until it wasn’t. I guess even a south-facing brick wall couldn’t insulate it from two solid weeks of under 15 degrees.

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