The World of Rhubarb

I have been lucky enough to be offered a patch on an allotment which I am a bit excited about. I went for a look see today and do you know what I was a little overwhelmed. Within ten minutes I was feeling like I was at one with the earth, and half an hour and a spot of light weeding later I wanted a roll up fag and a real ale. And I am NOT joking. Nor do I smoke.

The patch is hiding under some plastic sheeting with a pallet type thing on top and some more dirt and weeds, but underneath it looks jolly promising. Obviously I need to plan my crop so I have been learning about hard to grow carrots, which might be more correctly described as too feeble to be bothered to grow carrots, and I have marvelled at the great sprouting runners on the soon to be rampant strawberry patch. I have gloried at the mini caulis and the soon to be bulbous artichoke. There’s so much to look at you’d really just need to go up and sit down and take it all in.

Time flew by. I think that might be part of the point on an allotment. For my vague gardening efforts I was rewarded with a true taste explosion masquerading as an ordinary tomato and I have come home with a bundle of good-looking rhubarb. It travelled home with me, muddy and all, on the passenger seat and I can truthfully say the smell was heavenly. I am going to make a rhubarb crumble. Thank goodness I’ve got out of the fish pie.

Posted on September 16, 2010, in Biophilia, Food, gardening and tagged , , , . Bookmark the permalink. 12 Comments.

  1. ❤❤ rhubarb and intend to grow my own next year:
    meantime I steal it from my friend and make rhub & ginger jam:
    that way I get it all autumn: {missus}

  2. Cook rhubarb in the oven and use the pink juices with champagne or prosecco. Heavenly.

  3. Well I read this all too late. I will have to go on a rhubarb raid soon 🙂

    I don’t think I like crumble much.

  4. You see, I’m with you on the crumble. Hugely overrated. But I don’t have a leg to stand on as it’s AMB’s favourite – and she won’t even allow it to be bastardised by the addition of oats or nuts to the topping.

    I like rhubarb with mackerel. And it’s also pleasant with a meringue. Although I think I’m most partial to a rhubarb and ginger tart.

    • WBWC – I don’t like any food I have to buy or deal with in the kitchen any more. It’s like familiarity (NB the close link to family there) has bred contempt.

      Cooking for four of us has done for me. Even Granny got bored of it in the end, and our Mother is another case in point. The rhubarb really excited me, but I have to be honest the crumble was a disappointment, although E had second helpings for breakfast.

      Pah, pfffff, hmph.

  5. You’re a bit stuck then. You need the Devon Home Cook!

  6. Come to think of it I don’t know what we will do for tea on Monday – the plasterer is in the kitchen then.


  7. You need some custard.

  8. Things are never that bad 🙂

  9. Hi Diva. *waves forefinger across the ethernet*

    Rhubarb, or to use the correct term; roobob, is best eaten raw and by dipping the end in a bowl of sugar, and not as that gayer winger says… with custard. He would, wouldn’t he!

    (Coming on this blog is like walking through the looking glass! I keep looking in the corners of my screen to make sure the Mad Hatter isn’t peeking at me. 🙂 )


  10. NB: would you mind if I linked to you? (In a nice way of course 😉 ) I enjoy giving my visitors a shock when they click on the links in the sidebar. 🙂

    • It would be an honour OS, one which I would most certainly reciprocate 🙂

      Reading this blog is being described as falling down a rabbit hole. I quite like that. Perhaps I shouldn’t quite so much!

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