Is it Ok to keep picking rhubarb - Page 2

Im still here. Think it will be an M and S lasagne for tea.

My other half makes sloe gin each year; he freezes the sloes overnight to make it easier to break the skins and, having learnt the trick from the person who won last year's sloe gin tasting competition (of 14 entries or so), freezing also gives a better flavour!

Will tell he who thinks he should be obeyed about the freezing. Havent gone to New Forest this year and all the local trees are always stripped bare.