Tuesday, April 24, 2012

Rhubarb

Took this shot a few minutes ago. Must admit, I never really liked rhubarb much growing up. Just wasn't something we had very often. But since moving to Fallon I have tried it a number of times, mostly in jams that are made by friends here in town. I started this plant from a small 3" Bonnie offering last year and while it didn't do a whole lot, the leaves were pretty. It never flowered though so this kinda took me by surprise the other morning when a small ball was on the tip and then this flower EXPLODED out of it the next day. I had a fellow gardener in the nursery the other day asking if she should remove the flower and we did some research and found out that yes...you need to remove the flower to send energy into the stalks...the part you use to make those delicious yummy jams and pies. Well...I am growing mine more for the leaves as Rose and I have a project to do with them, and so I am going to leave the flowers on for awhile. They are just too pretty to cut short their time in my garden.



Hope you get a chance to get out there and get your nails dirty today, I will ~ Susan
Some good general info:
rhubarb recipes: have to admit, the rhubarb upside down cake looks pretty tempting....

5 comments:

Jennie said...

My rhubarb has grown like crazy since I planted it 2 years ago. It sends up lots of bloom stalks in the spring and I cut them off. But my stalks don't turn red so I don't know when to harvest. If anyone has any suggestions, they would be really appreciated! I love rhubarb stewed and use it on pancakes, waffles, bisquits, etc. and in pie with strawberries. Yum!

architectural 3D rendering said...

good blog

architectural 3D said...

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rsctt603 said...

great site!, I love gardening. We tore up our front lawn several years ago, and use it as a "garden" of all sorts...
http://www.mysterymomcooks.blogspot.com
www.mysterymomcooks.com

Susan said...

Hi Jennie, thanks for following my blog. I think that you MAY have a variety of rhubarb that actually is more "green" than red. The taste is very similar, and the texture is also the same. I would suggest that you use the stalks this year and see if you don't find them to be just what you had hoped for. And ps, if you want to send me some jam to try, my address is on our website :}
Happy Days in the Garden, Susan

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