Rhubarb, Rhubarb, Rhubarb

Another week gone by, another hanging basket hung in the overcrowded greenhouse, and … another wet day! Will we ever be able to plant anything out? There are so many jobs to be done but this grotty weather is stopping us from getting on with most of them.

We planted another lot of peas last night. This is our third attempt: the first lot got eaten by mice, the second lot got drowned in the rain, so hopefully third time lucky. It seems that if things don’t get eaten, they get washed away. The sprouts and Sticcolli got bombarded by the storms a few weeks ago so we had to dismantle the cloches. This was good news for the pigeons, who managed to peck their way through the lot before we had chance to protect them. A second batch has now been planted and surrounded by a very complex system of gold cotton – ha, try pecking your way through that without getting stuck!!

Despite all of this, there are a few things that are doing well. Many of the strawberries are in flower and looking very healthy, the currants all have currants starting to appear and the rhubarb is growing like wild-fire. So, with a very soggy Bank Holiday Monday there was no option but to get creative in the kitchen with the rhubarb. We were determined to pick it while it is young this year and make the most of it. Last year we were complete rhubarb novices and left it to grow far too long and it became woody. Anyway, we called in the rhubarb tester last week (my mother) who assured us it was just right for picking. She eats it raw – aghh! (that’s what growing up during the war does for you). Last year she spat it out, but this year she just kept munching – proof that it was fit for eating.

So, what do we do with it? Well, I came across a recipe for Rhubarb Vodka so that was high on the list. Here it is…

The Rhubarb Vodka in progress

It might look all a bit stringy at the moment but hopefully in 3 weeks time when I’ve strained it, it’ll be pure nectar. Could it be this year’s village show winner and help us retain that Vicarage Cup? Well, if that fails perhaps the Rhubarb and Orange Jam might be a winner.

Lovely rhubarb

Rhubarb & Orange Jam

This is really tasty – a bit like marmalade but with that slightly sharp rhubarb taste. All we need to do now is to wait for a few more sticks to grow so that I can have a go at Rhubarb and Cardamon Chutney – Yum!

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6 responses to this post.

  1. They all sound delicious – you certainly need to find ways of using it up when it is so prolific.

    Reply

  2. Posted by Stacy on May 9, 2012 at 6:32 pm

    The rhubarb and Orange jam looks lush I love the sharpness rhubarb has I made a rhubarb and blueberry crumble baked cheesecake this evening it was wonderful 🙂

    Reply

  3. Wow….they all look amazing. Whilst I luve rhubard I don’t think I will have the room for this.

    That jam looks especially yum 😉

    Reply

    • We only planted a scatty looking plant last year but already it’s starting to take over the corner of the artichoke bed – so, yes, it does need quite a bit of space!

      Reply

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