Rhubarb

First of the year’s rhubarb, harvested from the allotment on Sunday morning.

RhubarbMarch2012-9895

RhubarbMarch2012-9898

RhubarbMarch2012-9899

RhubarbMarch2012-9906

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8 Comments to "Rhubarb"

  1. kaveyeats

    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!

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  2. Jenny Eatwell

    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.

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  3. kaveyeats

    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.

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  4. Nicola

    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)

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