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default Chronic Rhubarb problem

Post by Hairyloon on 11th April 2011, 9:50 pm

OK, spring ain't even properly sprung yet, and already I have got more rhubarb than I know what to do with.
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Post by Compostwoman on 11th April 2011, 10:42 pm

Don't look at me..I have loads as well and I hate the wretched stuff!

I only grow it because Cm asks me to and HE never uses it, either...waste of valuable growing space I think...but that is just my jaudiced view ( apparently!)

Offer it on Freecycle? Sell it?
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Post by Chilli-head on 11th April 2011, 10:48 pm

I have heard it said that rhubarb leaves in brassica planting holes wards off club root. Anyone know if it works ? I'm skeptical.
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Post by Compostwoman on 11th April 2011, 10:52 pm

I think it works by the Oxalic acid ( in the Rhubarb leaves) masking the smell and so detering the club root flies? A bit like onions and carrot fly...

but I only know that from remembering what my Dad said.....
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Post by Dandelion on 12th April 2011, 4:55 pm

mmm, I think we could be having the same problem next year as I've accidentally put three plants in - one which is ready to pull now, and two which will take a year or two. We do like rhubarb! I'm planning to freeze some, give some away and make jam as well as making some crumbles. Hairyloon - would some inventive recipes help your rhubarb excess if anyone has any?

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Post by Compostwoman on 12th April 2011, 5:25 pm

Dandelion wrote:mmm, I think we could be having the same problem next year as I've accidentally put three plants in - one which is ready to pull now, and two which will take a year or two. We do like rhubarb! I'm planning to freeze some, give some away and make jam as well as making some crumbles. Hairyloon - would some inventive recipes help your rhubarb excess if anyone has any?


Well if you want any more, you can have some of ours...nasty stuff...
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Post by Wilhelm Von Rhomboid on 12th April 2011, 6:57 pm

It bottles very well indeed. We are happy to have anyone's surplus.

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Post by Compostwoman on 12th April 2011, 7:00 pm

Wilhelm Von Rhomboid wrote:It bottles very well indeed. We are happy to have anyone's surplus.

Come and get some, then....
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Post by MrsC on 12th April 2011, 7:46 pm

I'd really like some rhubarb as I love rhubarb crumble, but Mr C hates the stuff and won't let me have any Crying or Very sad

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Post by Compostwoman on 12th April 2011, 8:50 pm

Ooops Embarassed wrong thread
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Post by AngelinaJellyBeana on 12th April 2011, 9:33 pm

Mmm I love rhubarb. No such thing as too much as far as I'm concerned
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Post by Hairyloon on 13th April 2011, 3:13 am

Dandelion wrote:Hairyloon - would some inventive recipes help your rhubarb excess if anyone has any?
No. I posted in the recipe section because I wanted tips on how best to dig it up. :? Chronic Rhubarb problem 794773

I've collected a couple of big plastic barrels. I was planning to use them for biodiesel, but perhaps I should make industrial quantities of rhubarb wine...
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Post by Lottie on 13th April 2011, 6:40 am

Wilhelm Von Rhomboid wrote:It bottles very well indeed. We are happy to have anyone's surplus.

That it does! Just made my first batch of the lovely, delectable rhubarb wine... yum... Chronic Rhubarb problem 6652 Wink

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Post by Hairyloon on 13th April 2011, 12:52 pm

Lottie wrote:That it does! Just made my first batch of the lovely, delectable rhubarb wine... yum... Chronic Rhubarb problem 6652 Wink
Shame we don't have a recipe section...
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Post by Chilli-head on 13th April 2011, 1:24 pm

Well I guess it is nice to have a recipe that is tried and tested, but it is pretty easy to do what I just did and type "rhubarb wine recipe" into google and get more than you could ever need. Looks like you might start here :

http://www.rhubarbinfo.com
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Post by Lottie on 13th April 2011, 2:50 pm

Hairyloon wrote:
Lottie wrote:That it does! Just made my first batch of the lovely, delectable rhubarb wine... yum... Chronic Rhubarb problem 6652 Wink

Shame we don't have a recipe section...

Pour vous mon petit choufleur... Wink

http://handmadelife.forumotion.net/t1697-rhubarb-wine-recipe#30063

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Post by Dandelion on 18th April 2011, 4:04 pm

Rhubarb Compote

1lb rhubarb (or 500gr if you have metric rhubarb)
2 oranges
2 - 3 oz sugar (50 - 75gm/ 4-6 tablespoons)

Wash trim and cut rhubarb into 1" lengths (short bits if you're following the metric version). Layer in a casserole with the sugar and the peeled sliced oranges. Cover and cook in a slow/moderate oven (for instance gas mark 2 - 4, 150/180C) until the rhubarb is tender - maybe half an hour. Eat hot or cold with custard/cream/shortbread fingers.

Less alcoholic than rhubarb wine, but handy to shove/lovingly place on the lower shelf of the oven when you're using it for something else. I haven't tried freezing it.

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Post by Hairyloon on 22nd April 2011, 12:59 pm

I've just taken 20lbs of rhubarb off the plot and it has barely made a dent in it... Chronic Rhubarb problem Icon_e_confused

I've been told it makes good fruit leather with equal weight of apples, but I don't think I can afford that many apples at this time of year. :?
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Post by Lottie on 22nd April 2011, 1:57 pm

THAT'S OVER 36 BOTTLES OF WINE!!!!!!!!!!!!!!!!!!!!!!!!! Shocked

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Post by Hairyloon on 23rd April 2011, 12:12 am

I expect there will be more next week...
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Post by Hairyloon on 27th April 2011, 10:38 pm

Started trying a rhubarb based fruit leather, but the daughter's mother threw a fit about her oven being on for that long. Sad
I'll book a sunny day in for tomorrow and leave them in the car.

I'll let you know how it goes & share the recipe if it is a success.
It is a bit dear though... I think I spent about 20p on additional ingredients. Shocked
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Post by Hairyloon on 1st May 2011, 2:37 pm

Hairyloon wrote:I'll let you know how it goes & share the recipe if it is a success.
Well, it more or less worked. My drying system needs some improvement.
The basic recipe?
5 cups of rhubarb, stewed 'till soft, then zuzzed with half a jar of cheap jam, and a couple of spoons of good jam.

And the wine is going mental: an almost constant stream of bubbles through the airlock. Five times faster than the cider next to it.
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