Forced Rhubarb
Posted by: Mick P on 18 March 2006
Chaps
We pulled our first stalk of forced rhubarb yesterday and it was excellent.
It tasted a little less severe than the normal rhubarb and the colour was flawless. Very juicy and tasty.
Mrs Mick just stewed it plain in order to compare the taste and served it with a dollop of clotted cream.
We will pull another stalk in the week and serve it with ginger.
I believe the only downside to forcing is that the plant will be exhausted and will not produce any more crop until next year.
Regards
Mick
We pulled our first stalk of forced rhubarb yesterday and it was excellent.
It tasted a little less severe than the normal rhubarb and the colour was flawless. Very juicy and tasty.
Mrs Mick just stewed it plain in order to compare the taste and served it with a dollop of clotted cream.
We will pull another stalk in the week and serve it with ginger.
I believe the only downside to forcing is that the plant will be exhausted and will not produce any more crop until next year.
Regards
Mick
Posted on: 18 March 2006 by Earwicker
Hee hee, you know you're getting old when you start posting stuff about etiolated rhubarb on a hi-fi forum! The bus pass will soon follow!! 
EW
EW
Posted on: 18 March 2006 by Mick P
Earwicker
Good food and good hifi both make life a lot more enjoyable and hence that is both topics come up on this forum with regularity.
My back garden was patioed out a few years ago with a large fish pond and a few borders just about big enough for a few shrubs etc.
We have a small rhubard plot next to the pond as rhubarb with its large leaves looks good next to water.
I bunged a pile of horse manure on the soil and used a large inverted clay pot to force the rhubarb.
The extra quality of the rhubarb is well worth the effort and I will now order a hand made forcer from a skilled potter.
I am sharing my experiences so that others may also sample the delights of forced rhubarb, which incidentally, is making quite a comeback.
I have heard that soaking the stuff overnight in whisky is somewhat tasty, so I might sample some of that as well.
I shall be eligible for my bus pass in 3 years.
Regards
Mick
Good food and good hifi both make life a lot more enjoyable and hence that is both topics come up on this forum with regularity.
My back garden was patioed out a few years ago with a large fish pond and a few borders just about big enough for a few shrubs etc.
We have a small rhubard plot next to the pond as rhubarb with its large leaves looks good next to water.
I bunged a pile of horse manure on the soil and used a large inverted clay pot to force the rhubarb.
The extra quality of the rhubarb is well worth the effort and I will now order a hand made forcer from a skilled potter.
I am sharing my experiences so that others may also sample the delights of forced rhubarb, which incidentally, is making quite a comeback.
I have heard that soaking the stuff overnight in whisky is somewhat tasty, so I might sample some of that as well.
I shall be eligible for my bus pass in 3 years.
Regards
Mick
Posted on: 18 March 2006 by Earwicker
quote:Originally posted by Mick Parry:
Good food and good hifi both make life a lot more enjoyable and hence that is both topics come up on this forum with regularity.
That's true - not that I enjoy, or have ever enjoyed, life, in any of its hideous shapes and guises.
Soaking anything in whisky usually sounds like a plan...!
EW
Posted on: 18 March 2006 by Stephen B
Good food does indeed make life more enjoyable - even more so when it's home grown.
Looking forward to:
Rhubarb
Plums
Pears (non last year though)
Blackberries (big juicy ones)
Gooseberries
Blackcurrants
Haven't decided what veg to grow yet but I might have a third attempt at sprouts and a go at butternut squash.
Looking forward to:
Rhubarb
Plums
Pears (non last year though)
Blackberries (big juicy ones)
Gooseberries
Blackcurrants
Haven't decided what veg to grow yet but I might have a third attempt at sprouts and a go at butternut squash.
Posted on: 18 March 2006 by Roy T
IMHO stewed fruits are much under rated, not only does a pan of rhubarb or plums taste first rate thay are also for me at least connect to happy memmoris of food from way back when.
Posted on: 18 March 2006 by Mick P
Chaps
One one the best dinners I have ever eaten was when I took Mrs Mick over to Paris for a few days.
The dessert was a strange sounding concoction of a small strawberry tart with rhubarb on the top of it. The strawberries and rhubarb complimented each other perfectly.
I agree that stewed fruits are vastly underated and freshly picked blackberries with apples make a superb pie.
Regards
Mick
One one the best dinners I have ever eaten was when I took Mrs Mick over to Paris for a few days.
The dessert was a strange sounding concoction of a small strawberry tart with rhubarb on the top of it. The strawberries and rhubarb complimented each other perfectly.
I agree that stewed fruits are vastly underated and freshly picked blackberries with apples make a superb pie.
Regards
Mick
Posted on: 18 March 2006 by u5227470736789439
Stewed fruit! Uuuum! My favourite, except for black-currant or apple where a pie is better.
All the best from Fredrik
All the best from Fredrik
Posted on: 18 March 2006 by NaimDropper
One can typically find a strawberry/rhubarb pie in the Southern US... A real treat!
David
David
Posted on: 18 March 2006 by Rasher
I envy you Mick. My master plan is to have a place where I can grow my own vegetables and fruit and have the time to watch the seasons change, and to appreciate the difference of eating according to season. It's a spiritual thing, and I'll get there one day.
Posted on: 18 March 2006 by TomK
Mick! So good to hear from you. As a child one of my favourite treats was a stalk of rhubarb and a poke of sugar in which to dip it. Luxury.
When we moved into our current house there was a large rhubarb plant right where I didn't want one so I had to dig three feet down to remove it. The roots at that depth were disturbingly like human arms. It was quite unpleasant.
When we moved into our current house there was a large rhubarb plant right where I didn't want one so I had to dig three feet down to remove it. The roots at that depth were disturbingly like human arms. It was quite unpleasant.
Posted on: 20 March 2006 by count.d
Just sowed my tomato seeds for this year's crop. They are "Brandywine - Sudduth's Strain". This is a 100 year old Heirloom variety, passed down the generations of a family, which is reputedly the world's best tasting tomato.
Also looking forward to:
Old Greengage - Gage
Early Transparent - Gage
Herbert - Blueberry
Patriot - Blueberry
Darrow - Blueberry
Herefordshire Russett - Apple
Lord Napier - Nectarine
Brown Turkey - Fig
Verdino - Fig
Gagarin Blue - Grape
Elephant garlic
Solent White - garlic
Lemons
Pears
Also, not fruit but interesting, I'm growing sunflower seeds which were actually taken from the current "world's tallest sunflower". Now isn't that interesting!
Also looking forward to:
Old Greengage - Gage
Early Transparent - Gage
Herbert - Blueberry
Patriot - Blueberry
Darrow - Blueberry
Herefordshire Russett - Apple
Lord Napier - Nectarine
Brown Turkey - Fig
Verdino - Fig
Gagarin Blue - Grape
Elephant garlic
Solent White - garlic
Lemons
Pears
Also, not fruit but interesting, I'm growing sunflower seeds which were actually taken from the current "world's tallest sunflower". Now isn't that interesting!
Posted on: 20 March 2006 by P
You are what you eat
Rhubarb
How appropriate
P
Rhubarb
How appropriate
P
Posted on: 20 March 2006 by Bob McC
quote:I envy you Mick. My master plan is to have a place where I can grow my own vegetables and fruit and have the time to watch the seasons change, and to appreciate the difference of eating according to season. It's a spiritual thing, and I'll get there one day
Yeah but all I've ever heard him go on about is bloody rhubarb. Somehow I don't see him as a son of the soil!