After lots of watering and some good amounts of rain, the rhubarb has taken off. So much so, that at last, I have been able to harvest some. A brand new rhubarb crown, needs to be left alone for at least a year, to help the roots mature a bit. This was a huge crown which I divided into four and replanted.
These were the largests ones I found:
I did peel them to remove the strings. Once cooked in a little bit of water, I added sugar and thickened it with cornflour. I have never done this before but it worked quite well, meaning I could keep all the juice as well:
We had some with custard, some with yoghurt and one bowl was added to two of my breakfast smoothies.
I've never been that keen on rhubarb, and have decided that I'm not eating it anymore - life's too short to keep forcing down something I don't really like!
ReplyDeleteI love forced rhubarb. This was admittedly a little sour.
DeleteWhat a great idea, thank you.
ReplyDeletexx
One way we like to eat it is equal parts cooked rhubarb and mashed banana stirred into whipped cream.
DeleteYou are lucky. Ours have not come to much this year. I usually cook them in a little orange juice and a spoonful each of honey and ginger if they are sharp, which ours usually are!
ReplyDeleteThis has taken far longer than normal. Think it needed the rain.
DeleteIt's gorgeous if you simply cook it with a little water and once it is all soft (two or three minutes in the microwave) stir in a block of jelly. Any flavour works but I like strawberry or blackcurrant. Divide it up into little bowls and leave it to set.
ReplyDeleteThat sounds nice, thanks for the tip.
DeleteI ate lots early - especially the forced pink stems. Not so keen later. You've reminded me to go and see if there are still any pink although I'm eating a few strawbs at the moment.
ReplyDeleteYummy, I am just going outside to pick some of ours. I am rather partial to rhubarb crumble.
ReplyDeleteMy absolute favourite way of eating it.
DeleteTonight we are having rhubarb sponge pie for dessert, and I will be heading out to the garden to pick some more for the freezer in a little bit.
ReplyDeleteLove rhubarb here. I used to eat it raw with a bit of sugar in a bowl for dipping.
God bless.
Rhubarb sponge, my second favourite pudding.
DeleteMade 6 large rhubarb crumbles today. Being frozen as I type.
ReplyDeleteLovely and yum!
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