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Please leave a comment - I love hearing from you!8 Comments to "Rhubarb"
Still never tried rhubarb – I really need to sort this out!! What are you planning to do with this?
Hi James, as we only had a couple of thin stems to harvest, Pete chopped the stems and stewed with a little sugar and some port. The resulting compote is good on its own or with vanilla ice cream. You can also use rhubarb in crumbles, or in a softer dessert like a rhubarb fool. Or you can cook it more gently, to retain more of the shape and texture. I’m hoping we get enough to make a little rhubarb gin too!
Your rhubarb is coming along way faster than our Ruby is! Mind you, we split Ruby up into three earlier in the year – so we now have Ruby, Ruby 2 and Ruby 3. I suspect we’ll be awash with the stuff before too very much longer. LOL
I used rhubarb last year in a Chinese-style pork dish ( http://jennyeatwellsrhubarbginger.blogspot.com/2011/04/pork-steaks-with-rhubarb-chinese-style.html ) and it was very successful. I think it’s worth investigating how rhubarb can be used with fatty meats like pork, as the two certainly worked very well together in that instance.
Very pretty – I love rhubarb 🙂
I’ve just eaten my way through my second 14kg stockpile…
Jenny, this is the stuff we inherited, at the allotment… garden one we planted couple of years ago not ready at all…
Jennie, you are crazy rhubarb lady.
It’s beautiful! I have severe allotment envy… Planted my rhubard last year (timperly early & pink champagne), and although the dog trampled most of it, hopefully this season the crowns will be a little stronger, and ready for some light picking. As yet they are but buds.
Rhubarb Gin – oh yes! (recipe please)
Beautiful! So delicate.