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12 messages
09/05/2013 at 00:01

Hi have inherited a fan rhubarb plant in my new garden but have no idea how or when to pick it can anyone help thank you x

09/05/2013 at 01:09

Pull a stem backwards from the plant and it should come away easily at the bottom.  Only remove a few stalks at a time from each plant; the remaining stalks will develop over the Spring/Summer.  Stop pulling stalks in July to let the plant gain strength.

Remove any flower heads, they will be obvious.

To prepare for cooking; cut off the leaf at the top of the stalk, the leaves are poisonous, put them on the compost.  Cut off the bottom of the stem so you get a nice straight stem for cooking.  Cut into chunks, discarding any strings which come away when you chop the stems.  Very nice cooked with the zest of an orange.  No liquid required if you do it in the microwave.  Do not overcook or it will go to a mush. Pie, crumble, fool.  Yum, yum.  

09/05/2013 at 06:15

http://www.bbcgoodfood.com/recipes/10500/?utm_expid=13353178-7&utm_referrer=https%3A%2F%2Fwww.google.com%2F 

My favourite rhubarb recipe 

 

Give it a good mulch with manure or compost in the autumn - the rhubarb plant that is, not the cake 

09/05/2013 at 07:42

Oooh, I'm going to try that cake today...sounds yummy!

10/05/2013 at 23:56

thank you all x

11/05/2013 at 06:05

I picked some sturdy stems the other day, first of the season. They were mainly green, just a bit of red, and were less sweet than rhubarb I have bought in the past, which had more red on them. Does the colour make a difference to taste, and if I had left them longer would the stems have got redder and sweeter?

11/05/2013 at 06:13

No, the colour depends on variety and also whether the rhubarb has been forced - if the rhubarb you bought in the past was red without any green colouring at all it is likely to have been forced which will also make it a bit sweeter.

http://www.gardenersworld.com/how-to/projects/fruit-and-vegetables/how-to-force-rhubarb/276.html

 

11/05/2013 at 06:36

Many thanks! I will pick some more today - adding a tad more sugar. 

11/05/2013 at 06:56

It's delicious roasted in the oven with a little butter and a sprinkling of some muscovado sugar 

11/05/2013 at 07:45

Rhubarb crumble..one of the greatest inventions ever... custard or cream?

Custard for me 

11/05/2013 at 09:16

Ice cream.yummy, I prefer warmed rhubarb, made into a compote, or stew,  with the addition of brown sugar and a light touch of ginger.

11/05/2013 at 10:19

Although very poisonous, the leaves of rhubarb can be used as a very effective spray against aphids on brassicas and flowers. Soak the leaves in water for a week, then filter off the solution - dispose of what's left of the leaves onto the compost heap. Dilute the solution with water, about 75 water to 25 solution, add a couple of squirts of washing-up liquid, put in watering can, and sprinkle plants as necessary. Further waterings and rain will ensure that cabbages etc are perfectly clean and edible at harvest time.

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