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Re: rhubarb again

On Mon 16 Mar, Havi Hoffman wrote:
> 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
> ***************************************************
> http://vegetablegarden.miningco.com
> vegetablegarden.guide@miningco.com
> ***************************************************
> this week's feature--Seed of a Good Idea: Growing Transplants for Your Garden
> 
> 
> 
It's more of a pull outwards to take the sticks off, you may have to
hold the new bud to save it.
Rhubarb crumble will be even more delicious with a touch of ground
ginger  in the crumble to enhance the flavour.
Our best variety - Timperley Early.

-- Allan Day 41 Villa St.
Hereford HR2 7AU allan@crwys.demon.co.uk Tel:- 01432 275443 (+answer
m/c)
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