Posted by: Rachael | February 25, 2010

what marvellous rhubarb

It’s hard to tell from the picture, but this is enormous rhubarb you are looking at. Some of those leaves are half a metre across.

It’s a wonderful plant – the more you take from it, the more it produces. We used to leave the stalks, hoping they would turn red, but they don’t, no matter how long they sit there. So we pick them green, and then pick more again next week.
We’ve been making rhubarb, pear and ginger jam, rhubarb and apple crumble for breakfast as well as dinner, rhubarb muffins (you don’t even have to cook the fruit before throwing it in the batter) and plain ol’ stewed rhubarb for soaking our morning oats in overnight.
And the leaves make a fantastic addition to the compost pile.


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