Wednesday, 29 April 2015

Rhubarb, Rhubarb

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.

 Here it is, straight out of the oven and steaming away.


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.

23 comments:

  1. Wow!!! What a massive rhubarb patch!!! You certainly are set for rhubarb!!! Your mystery plant is called Pulmonaria by the way. The roasted rhubarb sounds fabulous!! xx

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  2. Rhubarb?!? I love it and I was just looking at ours. I will try roasting it- what a super idea!! Thanks a bunch!

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  3. Yummy! I've never heard of roasting rhubarb but I think I may give it a try. Thanks for posting.

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  4. I believe the flower growing next to the rhubarb is borage. I think the flowers are edible but look it up to make sure!

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  5. I Love eating Rhubarb ! Rhubarb pie .... mmmmm delicious !!!!

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  6. Oh yes roasted rhubarb is divine, I like it on top of ice cream but I suppose the more virtuous would have it on low fat natural yoghurt. Gosh your patch is huge! I need to pull some of mine at the weekend x

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  7. What a lot of rhubarb. I've never tried roasting it before but I shall now. The other plant is pulmonaria, a favourite of the bees as you've found out.

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  8. Wow. Your rhubard is way ahead of ours. I think another week or two should do it fir us. Roasting them, not done that before... Umm

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  9. I love it, so that is a brilliant idea. We use it for jam, pai, porridge and limonade.

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  10. Gillian, my mouth is watering as I read your post. It looks as if you are going to have lots and lots of rhubarb
    to enjoy.

    luv#irene
    xxxx

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  11. I like rhubarb, but I've never planted it. We've only had it in pie. This looks really good, and I'll have to try it.
    Have a good day!

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  12. I love rhubarb crumble and custard, never cooked it this way though but will try it. Every year I have said that I would grow it on my allotment but never get round to it. My neighbour has the biggest plant I have ever seen on her allotment, I meant to ask if I could take a bit of it but forgot!!

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  13. The boyfriend just had a slice of rhubarb cake. I am not to fond of the taste but it looks so nice!

    Take care
    Anne (Crochet Between Worlds)

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  14. The boyfriend just had a slice of rhubarb cake. I am not to fond of the taste but it looks so nice!

    Take care
    Anne (Crochet Between Worlds)

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  15. I love rhubarb and I can't believe you have so much already to pull.... um, dreaming of rhubarb crumble....
    Caz xx

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  16. That is the most impressive rhubarb patch! I love rhubarb...such a fragrant kind of flavour in all kinds of puddings and cakes.
    Wishing you a happy weekend.
    Helen xox

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  17. We used to go out and pick a stalk and eat it right in the backyard when I was growing up. My grandmother made stewed rhubarb and it was delicious.
    Hugs,
    Meredith

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  18. I'm intrigues. I've never tasted rhubarb. Never even seen it in the shops here, now that I think of it.
    Amalia
    xo

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  19. The plant is pulmonaria (lungwort). I love it as it is one of the first flowers after the spring bulbs and they turn from blue to pink as they age. Have you ever tried making rhubarb chutney? t looks like you've got enough there for a fair few jars! Great tip on roasting the rhubarb - will definitely give it a go x Jane

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    1. I have made rhubarb and mint conserve but not (so far) rhubarb chutney. I made a LOT of tomato chutney one year and decided not to make any more chutney, of any kind, until it was all finished.

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  20. I love rhubarb but never really have much success with it. Your abundant rhubarb patch puts my spindly stems to shame! I must try the roasted rhubarb recipe. :-)

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  21. Is it true that the leaves are poisonous, especially to pets such as bunnies?

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    Replies
    1. Yes, as far as I know that's true.

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