Monday, February 16, 2009

Rhubarb, rhubarb...



As well as the rockmelon, we recently picked our rhubarb. It was probably long overdue for picking, but we'd left it growing and growing because it never really turned that red (does anyone know why that might be?). When we did, it was bit woody and nibbled in parts.

But still we chopped it up, added some apple. Poured in a little sugar. Stewed it slowly. DELICIOUS!



6 comments:

M said...

Green rhubarb? I wonder why that was? Obviously doesn't affect the taste. I should ask my farmer brother who grows all manner of "fringe vegetables" as we call them in our family.

Melody said...

I *adore* rhubarb! Mmmm....Next time I see it (unfortunately in the supermarket) I am going to make a ginger & rhubarb crumble. Mmmm...

I would say your rhubarb was of the green variety - I am sure you can get different colours...

kim at allconsuming said...

Hey K - it was green and stayed green because of the variety it was. The heirloom varieties are red but you have to order those seedlings on the web - growing rhubarb from seed just takes too long. If you did (grow it from seed that is) then I am very impressed!

We had three rhubarb plants of the red variety growing but the bandicoot and/or possums got to it and destroyed it after we forgot to put the milk-crates back over them one night.

Sniff.

I always have some stewed rhubarb in the fridge - I just cut it into lengths, toss through a fair whack of sugar and the rind of an orange, cover and bake in an oven at 180 for about 1/2 hour or 45 mins (depending on thickness of stalks). DIVINE with youghurt for brekkie.

I am deeply impressed by all your home grown veggies.

kurrabikid said...

Yes, we did grow it from seed!

Jacq said...

Yum! I love rhubarb. I stew it by following a Nigella Lawson method - can't remember the specifics, but it involves chopping it up, sprinkling it with sugar and bunging in into a roasting pan in the oven for a while. It's handy because you don't need to stir it. I love stewed rhubarb with yogurt, custard, cereal, etc.

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