picking rhubarb
some of the rhubarb is flowering making a stunning backdrop in the fields. There’s a lot of discussion on the cause of rhubarb flowering this year: the recent warm weather perhaps or the age of the plant – some of ours are around 4 years old. Add your two penny worth to the discussion…
6 responses so far ↓
Catherine Maminska // May 15, 2009 at 10:48 pm |
I am becoming a huge Riverfood fan.
I have a basket delivered every Tuesday to my house and I love the idea of being able to see what the farmers are up to.
I feel so much connected to the food.
Thank you so much.
Sandra // May 17, 2009 at 2:28 pm |
My rhubarb plant is more than 6 years old and not yet in flower. It’s a very early variaty and I’ve been picking since March. Other plants on the allotement site however are flowering and I know that they are a little younger ones. They do look as if nobody has taken any stems from them though.
Carol Egbert // May 29, 2009 at 8:18 pm |
When my rhubarb flowers I break the flower stem off and keep on harvesting.
Brenda Wilkinson // June 1, 2009 at 1:44 pm |
I love rhubarb, and have made some rhubarb and ginger jam, but why is the season over so quickly? I used to grow my own, once picked 17lb from one plant in one picking, but present garden too dry.
Also on the subject of carrots, we were told that carrots were finished until the new Rnglish ones came along, so I bought a 12.5 kg bag to keep us going. However, they have been in the boxes every week since then and I am afraid I may not be able to use them all up. Must make some carrot cake, and they are good in salads.
Hattie // June 4, 2009 at 7:02 pm |
One of my rhubarb plants is flowering – I planted it last year. I thought it was a sign of stress as our garden is very dry.
shatteredsun // June 9, 2009 at 11:02 pm |
I made schnapps of my rhubarb the other day. Or it will take three months to be ready, but the process has now started. Just put rhubarb, cinnamon (preferably sticks), honey (or sugar) and vodka in a glass jar and wait three months. If you want it to be more like liqueur, just keep adding sugar to it every week or so when you see the previously added sugar has diluted.