Best year for Rhubarb?
Deedot
Posts: 31
in Fruit & veg
It seems a particularly good year for rhubarb so far.
I am about to take my fifth picking from a 20 year old clump. First pick was forced. I took the cover off after that picking as it was impossible to put back on.
Monty says april is the best time for rhubarb. I agree. Am eating it every day. Crumbles in the freezer. might make some rhubarb n ginger jam. Any other ideas?
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This http://www.bbcgoodfood.com/recipes/10500/rhubarb-and-custard-cake is a big favourite in this household
Love cake! Thanks....
Unfortunately, my rhubarb produced only one tiny, spindly stem this year so I dug it up (it's only 3 years old). The centre of the root was a yellowy-tan goo and it was full of orange ants, so it had to go as I wasn't sure that it wouldn't get to my gooseberries. I dug up a load of soil around where it had been and chucked that under the trees and then added compost (home grown and general purpose) and put strawberries in instead. They are thriving so I've obviously rid myself of the problem...I shall wait until next year now before replanting any rhubarb.
And for a good website for tens of thousands of recipes of all description, try an American one: www.epicurious.com. This is the website of Gourmet and Bon Appetit magazines.
I cut it up put it into a roasting tray and put a lot of honey on it instead of sugar and cover with foil that way you can taste the rhubarb instead of sugar.I use my top oven on the lowest setting for about an hour but check it.Then I let it cool portion it up how much you want put it in the freezer then I use it for fruit compote, any fruit from the garden.
Same here is like a tropical forest in the rhubarb patch!
I love this cordial recipe great for a summer's evening.
1. Place the rhubarb in a pan with 75ml water over a low heat. Cook slowly until the juices start coming out of the rhubarb, then turn the heat up a little. Continue cooking until completely soft.
2. Line a large mixing bowl with a piece of clean muslin and tip in the rhubarb. Gather the corners of the muslin and tie together. Hang the bag over the bowl for several hours to drain.
3. Measure the juice: for every litre add 750g caster sugar and 75ml lemon juice. Pour into a pan on a medium heat and stir to dissolve the sugar. Turn off the heat before it boils. Pour into sterilised bottles and seal.
4. Serve 1 part cordial with 3 parts still or sparkling water.
My Timperley Early are growing well. One is huge, middle one okay, end one small.
I stew it, and throw on some maple syrup, too sharp on its own. To have fresh 'fruit' so early is amazing.
can you use the leaves in the compost heap ?
Yes, twist them off as soon as you pull the stalks and pop them on the compost
Yes rhubarb is very welcome after the winter months.
i seem to recall it is a veg and not a fruit? The leaves are very good for the compost heap.
I like the sound of that cordial. I have often strained off the juice after stewing and drank that.
Will be picking more tomorrow. The trick is to keep picking regularly (never picking every stalk) and watering during dry spells. So more crumble, cake, cordial! It is a healthy food I think!