mmmmmmmmmm, spring is trying so hard to spring! Check out my rhubarb! Only a few more weeks and I will be endulging in bubby crumble, bubby pie, bubby jam, stewed bubby..............................
Oh what a yummy picture, I love rhubarb. I wish we could grow rhubarb down here, too hot. I do haunt the grocery stores in Feb tho, it grows up north and we only get it for about a month down here. My Grandmother made rhubarb-apple pies for my Dad and my Mom made rhubarb sauce that is delicious on buttered bread or hot biscuits....not your biscuits (cookies to us).
My rhubarb is coming on too but hasn't actually come into leaf like yours has EJ. It's lovely to see everything starting to pop up in the garden. I noticed that my Bleeding heart is beginning to show and that my first daffies have finally opened.
Funny how some things are late and some early Eilieen. My daffs only just have buds showing! I reakon flowering is still a good 2 week away, and yet the bubby is growing so fast, I reakon I could pull a couple of baby stems in 2 weeks!
I am still waiting for mine to pop up, but it should be soon. Yours looks like a beautiful red variety. I grow Old Macdonald and it is a lovely red color too. Have you made rhubarb crisp? Just like the apple crisp with a little more sugar, delicious.
No Jitterbug, never tried it.....so come on....instructions please as that sounds like a perfect afternoon snacket!
Rhubarb is the common name for the plant Rheum x Hybridum which is renowned for its tangy flavoured stems widely used in tarts (pies) and jams. This flavour comes from its high concentration of citric acid, tangy but it has one down point. Excessive consumption of rhubarb can have a laxative effect, so it's no surprise that its relative Rheum officinale is often used in the production of weight control drugs.
Well, be that as it may, it still tastes really good as a sauce on bread and butter. I can usually only find it for the month of February down here so we don't get a chance to over indulge in it.
My new transplants are starting to perk up too. No crop this year, but I should be all set next season. One of my favorite things to do with it is make marmelade. Yummy start to a morning, coffee.......toast.......mmmmm
Yummy! Hiyah EJ, They really are coming along now... Your weather seems much warmer than here. Ina and I mix rhubarb with strabs to make jam...ever tried it? It's delish. I can't really describe what the difference is, cos it's so subtle, but I like it verrrry mucn. Cheers, Sjoerd
