Picking Rhubarb is great because it’s probably one of the first signs of the year that all of your hard work has paid off. As I’ve said before, throughout the year rhubarb is one of those really low maintenance plants that offers a great return. It’s a great filler in cakes, crumbles and tarts. I […]
Splitting and planting rhubarb can be a very daunting task and is one that I have to do every 5 or 6 years or so. Rhubarb is such a great plant to grow if you have an allotment and is one of the first things I would recommend planting if you’re starting to grow your […]
Ingredients 150g Sifted Self Raising Flour 40g Caster Sugar 70g Vegetable Suet 1 beaten egg 2 Tablespoon semi-skimmed milk Butter for greasing Rhubarb Jam (as much as you like) Method 1. First of all Pre-heat the oven to 200C, lay grease proof paper on a baking tray and grease the paper with butter. 2. In […]
Ah… A Sunday favorite the classic Rhubarb crumble… Ingredients Zest and juice of one large orange 75g of caster sugar 500g chopped rhubarb 75g unsalted butter 100g sifted plain flour 75g demerara sugar Method 1. Pre-heat the oven to 190F, gas mark5. 2. Mix the rhubarb, sugar and the juice and zest of an orange […]
Ok, so I’m giving the jam making a go. I’ve tried making jam in the past and it was ended up being a huge mistake. I made apple and marrow jam which turned into concrete, I think there’s still some of it under the stairs, which has the potential to be discovered by some kind […]
A step by step guide on how to pick and cut champagne rhubarb. Be sure not to break off too many roots as this will cause the plant to rot away.
Forcing Champagne Rhubarb involves covering the crown with a pot to reduce the amount of sunlight reaching the plant. As the plant looks for light, the shoots will grow longer, producing an early crop. The result should be a rhubarb plant offering fresh, pink stems at least two or three weeks earlier than uncovered crowns. […]