Debra Manskey

So, Friday again – where did the week go? I had to take the day off work today, my back is not behaving itself and I’m going pretty slow at the moment.

Still, I managed to feed the hungry beasts this morning, check that everything survived the rain and enjoy a little bit of sunshine. In the midst of my “go slow”, I had some gentle exercise, pulled a few weeds and picked some rhubarb. I have six plants of “Victoria” – the green variety – that get fed heavily a couple of times a year and give back a load of wonderful, tart stalks from the end of winter until the end of autumn.

I tend to roast bite-size pieces coated in brown sugar instead of stewing these days but I’ve got so much I’m thinking of making sparkling wine and syrup with some, as well as the usual crumble and Rhubarb Fool. (Any unusual suggestions or recipes would be appreciated!)

Rhubarb (Rheum rhabarbarum) is actually a vegetable rather than a fruit but it’s generally used for sweet dishes and drinks. Just make sure to remove the leaves before preparing and never let your chickens have any part of the plant – the oxalic acid make it lethal for poultry or rabbits.

And speaking of rabbits, I checked the babies this morning too. All are thriving, getting chubbier and growing fur 🙂

I found fresh mushrooms last night from the compost bags so had a filling breakfast of mushrooms on sourdough toast. I’m heading to my local plant nursery for some more mushroom compost next week!

Do you have any favourite recipes or bright ideas for using rhubarb? Please leave a comment below.