Rhubarb Dilemma Resolved

I made rhubarb chutney! I had high hopes. It exceeded my expectations. I picked this Martha Stewart version instead of the link I posted before. It took about 10 minutes to make and I served it with pork tenderloin medallions. OK, well, I ate most of it by itself with a spoon. The chutney would also be fabulous with chicken.

Of course, I had to mess with the recipe. I doubled the ginger, and grated instead of mincing it. I decreased the sugar in half and did not find it to be tart at all. I used golden raisins instead of the dark kind. I didn't have cinnamon sticks, so I used a scattering of powdered cinnamon.

While making the chutney, I nibbled on a raw rhubarb stalk and grieved that I had not bought more of it at the farmers market. I love the way that it makes my teeth squeaky.

So, this morning I bought two more pounds of rhubarb at the grocery store. It's more expensive than the farmers market and is not the bright red heirloom variety that I had for the chutney, but it will have to do. I am plotting a semi-low carb rhubarb-almond crisp for one pound of it. I may freeze the rest for a rainy day, if I can hold myself back.

I wonder if it would be difficult to grow rhubarb in my yard?