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Rhubarb question

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Post by AngelinaJellyBeana on 11th July 2010, 8:02 am

This year the rhubarb has done really really well and I've still got lots of lovely looking stalks - some stalks are rather large! I was going to pick some more yesterday but the man on the next plot told me that it wasn't fit to eat after it has flowered and I should leave it. Seems a shame as it still looks good to me. I had planned to make rhubarb & ginger jam and freeze some ready to use for puddings in the winter. Is there really any reason I shouldn't use it?
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Post by Guest on 11th July 2010, 12:26 pm

People are worried about rhubard as the leaves are poisonous.

The only problem I know is when it flowers (as it will when it gets hot) it causes a new crown to grow which can kill the plant and I supppose reduce the quality of the stalks. You should always remove the flower when it is still small.

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Post by Lottie on 22nd July 2010, 7:41 pm

I'm still using mine, Ang.. I do as Zoe says, and cut off the flower as soon as I see it, as long as you don't serve rhubarb leaf soup a la hemlock, should be fine!

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Post by AngelinaJellyBeana on 23rd July 2010, 7:32 am

Hmm rhubarb leaf soup.....I could think of a couple of people I could serve that to

I have still been using it it and it's been fine. I think rhubarb crumble is one of the best things in the whole wide world.


Rhubarb & ginger jam making at weekend
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Post by Wilhelm Von Rhomboid on 23rd July 2010, 7:54 am

some of ours is a bit woody now for crumbles, but still fine for preserving.

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Post by Sparhawk on 27th July 2010, 12:22 am

I have just take the final cut, leaving 4 sticks per crown & sprinkled a gen purpose furtylyzer around & am watering well towards next year...

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Post by AngelinaJellyBeana on 27th July 2010, 7:41 am

I think I've picked all the best bits now. Some jam made and some stewed and frozen ready for rhubarb crumble later in the year.
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Post by Lizbuff13 on 27th July 2010, 3:34 pm

I have a really wonderful Rhubarb Cobbler recipe if you are interested. Would you like me to post it here or in a recipe forum?

My Rhubarb has also gone mad! I cut about 15 lbs off of 5 plants yesterday. I had to transplant it to a different area this year because I was getting root rot and leaf spot....I divided 3 plants into 5 and moved them to a completely different area after my first spring harvest. My mom made rhubarb juice and canned it. It is the most beautiful pink color...because we have a rhubarb variety called Valentine....and it is very red. The juice is very tart of course, but mixed with sparkling waters or sodas, it is delightful. I think I will make some ice cubes with it for my summertime cocktails! I digress......anywhoo......I was stunned by the amount I had to harvest yesterday and I will still pick that much again I think at least 3 more times before the end of my season here in Oregon.
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