We've been having some beautifully warm, sunny weather during recent days though the nights are still very cold. Almost every morning we wake to a heavy white frost. All of which has resulted in the rhubarb going bananas. Well, not literally. It's still rhubarb. But there's so much of it!
I'm not sure what this plant is. It's growing beside the rhubarb. It doesn't smell very nice but it certainly attracts the bumble bees.
I pulled rhubarb ...
... lots of rhubarb ...
... but it has made virtually no impact on the rhubarb bed!
Have you tried roasting rhubarb? Normally I stew mine but I thought I'd give roasting it a try. I wish I'd found out about this long ago. It's so easy to do (as I found with the bit of forced rhubarb I'd already cooked) and is delicious. Just wash the stalks and cut into chunks. Mine were about 3cm long but you could make them a bit longer if you want. Spread in a single layer in a roasting tin and sprinkle generously with sugar.
Cover the sugared rhubarb with a piece of tin foil and roast in a hot oven for 10 minutes. Mine was done in the roasting oven of the Aga so about 250°C. You could do it a bit longer in a slightly cooler oven; say about 220°C. Remove the tin foil and cook for a further 10 minutes. The rhubarb should be soft but still hold its shape.
I made two trays at a time. I think it takes less sugar cooking the rhubarb this way. It seems to bring out the sweetness. I've also pulled the stalks before they got too big and tried to use mostly the pink parts.
I'm going to be roasting a lot more rhubarb before I get this patch cleared!
Thank you for your comments on my last post. Several of you were interested in how I wind a skein so I'll get the husband to take some photos and do a post about it soon.
All the best for now.