The Rhubarb Flowers are starting to come up, I was always taught cut them off, throw them on the compost pile if you want max production of the stems, but this winter it crossed by path that the flower buds are edible and are considered a treat in china.. hmm
the key is no laves, no paper cover and as little stem as possible as they are still bad news like the rhubarb leaf would be, the flower bits however are like the stem, do not be silly and eat every single day but are excellent in moderation.
I wanted to start as simple as possible, treated like cauliflower, I brought a pot of water to boil, added and timed for 4 min, I will be playing with steaming, stirfry, pickling and I want to see if you can freeze and then use, drained, pat of butter and seasoning salt. It was soft on the outside, firmer on the inside, slightly tart-sweet-sour, like if you had put a bit of lemon juice on it, otherwise it was yummy but it was itself in taste. I will be eating it again for sure!
Looking for recipes, if you have them and are willing to share, I would love to hear from you 🙂
Just another Day on the Farm 
Interesting! My rhubarb have yet to put out flower. How old are your plants? My neighbor has a nice bed of rhubarb and last year they put out flower. His have been established for quite a few years. I guess when it comes to recipes you can do pretty much what is done with cauliflower, fritters, pizza crust, tortillas. I hope this like connects you: https://www.pinterest.com/search/pins/?q=cauliflower%20recipies
Not sure how old the plants themselves are, but my biggest were split seven years ago, my last split was two years ago, they tend to go five to seven years at max production before I split them again and it takes two to three years to get to max production so they are split ideally every eight to ten years, a big plant splits into three to four plants at a time.
While its cooked like cauliflower I am not sure if it will be a straight across swap at this time but only time, use will give my answer on that, I am finding a real lack of solid I did it recipes, just notes like.. its used in stirfries and in Asian cooking but no here is this and that recipe.. I can not find anything that says its pickled, but I do want to try it at least..
You’ve got me waiting for the blossoms to break so I can give them a try… Really looking forward to this, thanks!: )
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oh my goawd. I’m doing this. for sure. thank you. My apprehensions have been demystified.