tag:blogger.com,1999:blog-3762663964572814322.post2423431459206992982..comments2023-04-28T01:44:15.983+10:00Comments on kurrabi kid: Rhubarb, rhubarb...kurrabikidhttp://www.blogger.com/profile/05733683295079746421noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3762663964572814322.post-24987966424699123402009-02-27T21:35:00.000+11:002009-02-27T21:35:00.000+11:00Hey, I can't find an email address anywhere for yo...Hey, I can't find an email address anywhere for you and I wanted to mail you about something you mentioned on my blog! Drop me a line at supersarahwhite@gmail.comSuper Sarahhttps://www.blogger.com/profile/03493854657141470059noreply@blogger.comtag:blogger.com,1999:blog-3762663964572814322.post-44295758417550267732009-02-26T23:55:00.000+11:002009-02-26T23:55:00.000+11:00Yum! I love rhubarb. I stew it by following a Ni...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.Jacqhttps://www.blogger.com/profile/17095334958948239319noreply@blogger.comtag:blogger.com,1999:blog-3762663964572814322.post-73675059362486425092009-02-22T13:23:00.000+11:002009-02-22T13:23:00.000+11:00Yes, we did grow it from seed!Yes, we did grow it from seed!kurrabikidhttps://www.blogger.com/profile/05733683295079746421noreply@blogger.comtag:blogger.com,1999:blog-3762663964572814322.post-42771597790123365342009-02-22T12:49:00.000+11:002009-02-22T12:49:00.000+11:00Hey K - it was green and stayed green because of t...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! <BR/><BR/>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. <BR/><BR/>Sniff.<BR/><BR/>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.<BR/><BR/>I am deeply impressed by all your home grown veggies.KPBhttps://www.blogger.com/profile/06124224647059797583noreply@blogger.comtag:blogger.com,1999:blog-3762663964572814322.post-29221600697824251162009-02-16T23:02:00.000+11:002009-02-16T23:02:00.000+11:00I *adore* rhubarb! Mmmm....Next time I see it (un...I *adore* rhubarb! Mmmm....Next time I see it (unfortunately in the supermarket) I am going to make a ginger & rhubarb crumble. Mmmm...<BR/><BR/>I would say your rhubarb was of the green variety - I am sure you can get different colours...Melodyhttps://www.blogger.com/profile/05681227038111050561noreply@blogger.comtag:blogger.com,1999:blog-3762663964572814322.post-53601224594789023952009-02-16T21:34:00.000+11:002009-02-16T21:34:00.000+11:00Green rhubarb? I wonder why that was? Obviously do...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.Mhttps://www.blogger.com/profile/00831936165024410678noreply@blogger.com