Author Topic: Rhubarb  (Read 4043 times)

Rhubarb
« on: April 10, 2015, 11:38:25 am »
Well when I brought my house I found a rhubarb plant in the garden. Last week I harvested 1.2kg of the stuff and it looks like I could take a similar crop tomorrow! Not sure what I am going to do with it all.

I think when it comes to winter I think I shall be dividing the plant as there are too many crowns in close proximity.

Pancho

  • لَا أَعْبُدُ مَا تَعْبُدُونَ
Re: Rhubarb
« Reply #1 on: April 10, 2015, 04:19:31 pm »
Crumble.

I'm not really a big rhubarb fan but when boiled up with the requisite hundred weight of sugar, it makes a lovely crumble. Which, being a 1970s pleb, I eat with copious evaporated milk.

Jaded

  • The Codfather
  • Formerly known as Jaded
Re: Rhubarb
« Reply #2 on: April 10, 2015, 05:09:12 pm »
I love rhubarb, but it is Agent Picolax for me. So I eat it sparingly.
If you don't like your democracy, vote against it.

Re: Rhubarb
« Reply #3 on: April 10, 2015, 05:13:25 pm »
The first crop made a rhubarb and Apple pie and four jars of rhubarb and ginger jam.  :thumbsup: All good, consuming the rest could be limiting.

Re: Rhubarb
« Reply #4 on: April 12, 2015, 02:59:34 pm »
When stewing the rhubarb add some Pernod or Cointreau sparingly. Then put some white chocolate chips in the crumble. I guarantee you'll then eat some for breakfast and you'll never have too much rhubarb.
Bread of heaven, bread of heaven.

Re: Rhubarb
« Reply #5 on: April 12, 2015, 08:06:33 pm »
Had our first crumble tonight... lovely.

PH
Bees do nothing invariably.

Re: Rhubarb
« Reply #6 on: April 12, 2015, 11:02:38 pm »
Our rhubarb is flourishing, & I think we'll have some soon.
"A woman on a bicycle has all the world before her where to choose; she can go where she will, no man hindering." The Type-Writer Girl, 1897

Re: Rhubarb
« Reply #7 on: April 23, 2015, 09:19:28 pm »
Third batch harvested yesterday, I'm picking it like spinach (little and often so the next leaves grow through). Added some strawberries to make a crumble. No you can't have any as there soon won't be any left. *burp*

Re: Rhubarb
« Reply #8 on: May 05, 2015, 10:41:33 am »
Just dunk the stalks in a cup of sugar and chew. Thats what we did as kids anyway.
I think you'll find it's a bit more complicated than that.

Re: Rhubarb
« Reply #9 on: May 05, 2015, 02:20:42 pm »
Third batch harvested yesterday, I'm picking it like spinach (little and often so the next leaves grow through). Added some strawberries to make a crumble. No you can't have any as there soon won't be any left. *burp*


But don't eat the leaves!

ElyDave

  • Royal and Ancient Polar Bear Society member 263583
Re: Rhubarb
« Reply #10 on: October 30, 2015, 08:05:55 am »
If you're a homebrewer it makes a very good wine, never fail recipe as well.  Ends up a bit like a sauvignon blanc.

“Procrastination is the thief of time, collar him.” –Charles Dickens

Re: Rhubarb
« Reply #11 on: November 14, 2015, 04:26:13 pm »
Is it normal for rhubarb (bought this year, planted in well-manured soil, and left well alone to settle in) to die right back for the winter?

Is there anything I need to do? Put some straw or other insulation over it? Or just leave it (while I dream of rhubarb crumble) until it sprouts again next year?
We have two ears and one mouth for a reason. We should do twice as much listening as talking.

Re: Rhubarb
« Reply #12 on: November 14, 2015, 04:45:55 pm »
Yes, it dies back over winter. You don't have to do anything but some people put garden compost round it. Keep the crown free from rotting material.
If it ain't broke, fix it 'til it is...

MikeFromLFE

  • Previously known as Millimole
Re: Rhubarb
« Reply #13 on: November 15, 2015, 09:51:08 am »
Yes, it dies back over winter. You don't have to do anything but some people put garden compost round it. Keep the crown free from rotting material.
Wobbly John is right. Don't worry about it, it will look after itself.
Remove the rotting leaves (I DO put mine in the compost).
In a few years, now is the time to divide your root - more plants, and share the love!
Too many angry people - breathe & relax.

Andrew

Re: Rhubarb
« Reply #14 on: November 15, 2015, 11:07:28 am »
If you're a homebrewer it makes a very good wine, never fail recipe as well.  Ends up a bit like a sauvignon blanc.

That's interesting. I might give that a go.

I was juicing it, with ginger, for a while but ended up with bottles of the stuff that I didn't drink.  We have too much rhubarb yet, at the same time, not a great deal. There's only so much crumble one can eat. Besides, burying it in sugar doesn't seem like an answer to me. Ditto jam.

I have to say though that generally speaking I didn't click with the ' grow your own' philosophy. All that boiling, seiving, sugaring, bottling - jeez, felt like the next step was building the fall out shelter. We've still got jars of stuff from years ago, it'll probably get binned at some point.

No, I prefer to buy fresh locally the amount I need as I need. Most of the rhubard that grows in our garden goes on the compost heap these days.

ElyDave

  • Royal and Ancient Polar Bear Society member 263583
Re: Rhubarb
« Reply #15 on: November 15, 2015, 08:21:03 pm »
If you're a homebrewer it makes a very good wine, never fail recipe as well.  Ends up a bit like a sauvignon blanc.

That's interesting. I might give that a go.

I was juicing it, with ginger, for a while but ended up with bottles of the stuff that I didn't drink.  We have too much rhubarb yet, at the same time, not a great deal. There's only so much crumble one can eat. Besides, burying it in sugar doesn't seem like an answer to me. Ditto jam.

I have to say though that generally speaking I didn't click with the ' grow your own' philosophy. All that boiling, seiving, sugaring, bottling - jeez, felt like the next step was building the fall out shelter. We've still got jars of stuff from years ago, it'll probably get binned at some point.

No, I prefer to buy fresh locally the amount I need as I need. Most of the rhubard that grows in our garden goes on the compost heap these days.

PM me if you want the recipe, unless you have a copy of CJJ Berry's First Steps in Wine Making?
“Procrastination is the thief of time, collar him.” –Charles Dickens

Re: Rhubarb
« Reply #16 on: March 09, 2016, 01:00:33 pm »
Yes, it dies back over winter. You don't have to do anything but some people put garden compost round it. Keep the crown free from rotting material.

what`s happened to ours though ? when bought house mid 2014 there were two rhubarb plants which were OK , not prolific; in 2015 got a couple of late pulling ie late Summer. Bought 3 new plants in 2015 and planted (but didn`t harvest anything ) which have just started to push their crowns through; but of the 2 original not a blinking sign of anything  ::-)
....after the `tarte de pommes`, and  fortified by a couple of shots of limoncellos,  I flew up the Col de Bavella whilst thunderstorms rolled around the peaks above

Morat

  • I tried to HTFU but something went ping :(
Re: Rhubarb
« Reply #17 on: March 26, 2016, 09:43:01 pm »
Rhubarb and Ginger Jam! Delicious stuff. Just be sure to cut the rhubarb into short lengths before you boil it up or you end up with very long stringy jam! :)
Tandem Stoker, CX bike abuser (slicks and tarmac) and owner of a sadly neglected MTB.

Re: Rhubarb
« Reply #18 on: March 26, 2016, 11:18:46 pm »
Definitely crumble. With custard. Or ice cream, sometimes, just for a change.

Re: Rhubarb
« Reply #19 on: April 23, 2016, 09:43:29 pm »
Just dunk the stalks in a cup of sugar and chew. Thats what we did as kids anyway.
It's what we did too.  I don't like it cooked.
Never tell me the odds.

Eccentrica Gallumbits

  • Rock 'n' roll and brew, rock 'n' roll and brew...
Re: Rhubarb
« Reply #20 on: May 04, 2016, 12:44:11 pm »
Just dunk the stalks in a cup of sugar and chew. Thats what we did as kids anyway.
It's what we did too.  I don't like it cooked.
We got sections of egg boxes to hold our sugar.

I believe rhubarb goes well with mackerel, for those who like that sort of thing.
My feminist marxist dialectic brings all the boys to the yard.


Re: Rhubarb
« Reply #21 on: May 04, 2016, 01:26:19 pm »
First harvest of the year was given to mum when dad was going away (he doesn't like rhubarb). Second harvest made rhubarb and ginger crumble for a family gathering and was compensation to mum that she had to cater for dad's event (trial pitching of the new tent).

I'll probably stew a couple of stalks for my consumption on friday.

Re: Rhubarb
« Reply #22 on: May 06, 2016, 04:50:23 pm »
Just dunk the stalks in a cup of sugar and chew. Thats what we did as kids anyway.
It's what we did too.  I don't like it cooked.
We got sections of egg boxes to hold our sugar.

I believe rhubarb goes well with mackerel, for those who like that sort of thing.

Would you use root ginger and sugar for this, or maybe stem ginger in syrup?

Re: Rhubarb
« Reply #23 on: May 06, 2016, 07:37:11 pm »
Would you use root ginger and sugar for this, or maybe stem ginger in syrup?

What, to go with mackrel? It's usually a rhubarb chutney that is served with mackrel.
If it ain't broke, fix it 'til it is...

Re: Rhubarb
« Reply #24 on: May 06, 2016, 07:48:17 pm »
for the crumble I used stem ginger in syrup. Chop the stem ginger and use some of the syrup to sweeten the rhubarb when stewed.