rhubarb

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• To: v*@eskimo.com, <v*@eskimo.com>
• Subject: rhubarb
• From: H* H* <h*@dnai.com>
• Date: Sun, 15 Mar 1998 20:59:40 -0800
• Resent-Date: Sun, 15 Mar 1998 21:11:24 -0800 (PST)
• Resent-From: veggie-list@eskimo.com
• Resent-Message-ID: <"-cthq2.0.la1.qHB3r"@mx2>
• Resent-Sender: veggie-list-request@eskimo.com

Hi Lauren--

kept meaning to post this rhubarb url for you--

http://www.clark.net/pub/dan/rhubarb/rhubarb.html
The Rhubarb Compendium--"more than you ever wanted to know"

when you harvest--twist off the stem rather than cut it, for disease
prevention I've heard.  Oh, and be sure and remove all the flower/seed
stalks. You can harvest thru the season, but the first spears of spring
seem to taste the best, and the least stringy.  you can freeze rhubarb
--cleaned and chopped for winter baking into cobbler, pie or sauce, or make
sauce and freeze that in ziplock baggies.  My favorite is rhubarb crumble
or crisp with vanilla ice cream--don't let the quantity of sugar or other
sweetener shock you--the stuff is seriously sour.  Keep the leaves away
from small children and animals, they are quite toxic.  

there's what I know about using rhubarb in a nutshell--
Havi
Havi Hoffman
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this week's feature--Seed of a Good Idea: Growing Transplants for Your Garden

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