Rhubarb Rhubarb
My last post aluded to the green shoots of economic recovery, well all I can now say is Rhubarb Rhubarb. This is a clump of my Rhubarb waiting to joins other stalks in a crumble or pie.
Growing Rhubarb to Eat
- The stalks are the only part to be eaten, the leaves are full of poisonous Oxalic acid.
- Rhubarb is a vegetable but despite or because of its tart flavour it is mainly eaten with sugar as a sweet.
- Rhubarb like a bit of winter frost to encourage growth.
- Forcing Rhubarb by covering to make dark warm conditions will produce early, thin, tender stalks. Only force the plant in alternate years to avoid weakening the crown.
- Cropping between April to June when little else is available this is an undemanding and easy to cultivate plant
- The flowers are borne on hollow stalks and a a greyish white. I pull them out to conserve the plants strength.
Rheum palmatum ‘Atrosanguineum’ for Scale | Gardeners Tips said,
May 17, 2009 @ 12:29 am
[...] the vegetable rhubarb Rheum rhabarbarum or Rheum x hybridum see gardeners tips or [...]
Tips for Growing Rhubarb | Gardeners Tips said,
April 26, 2010 @ 1:33 am
[...] don’t pat it down too much. Bake for 35-40 minutes or until the top is golden brown and the rhubarb bubbling through at the edges. Serve hot with cream or ice [...]
Tips for Growing Rhubarb | Gardeners Tips said,
April 30, 2010 @ 8:32 am
[...] – don’t pat it down too much. Bake for 35-40 minutes or until the top is golden brown and the rhubarb bubbling through at the edges. Serve hot with cream or ice [...]