Monday, 16 March 2015

Rhubarb

Harvested our first Rhubarb today. This year I tried "forcing" the rhubarb by covering one of our eight plants with a big black dustbin. The result is slightly earlier harvest of tender pale-pink stems. Some people reckon this is the only way to have rhubarb, though I've always loved our rhubarb just as it comes. Today's "forced" harvest was very tasty. Definitely tender - had to be very careful harvesting to avoid pulling up whole shoots instead of just a single stem. I pulled four stems from the unforced plants and cooked them all together - just roasted in a covered dish with a little sugar. Looked so pretty with the sugar I took a photo. Tasted pretty good too (with custard & cream!).

Forced rhubarb on the right is paler and longer and the leaves look very anaemic.

Rhubarb cut and sugared in the dish ready for roasting.

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