Mine are like this too with the green stalks and are they ok to eat
firefly001,
Feb 1, 11:26pm
Looks good - mine is the red stuff but it's not like it gets ripe because it's not a fruit. My mother makes rhubarb wine but I prefer it stewed on weet bix. Sounds like a job to fill in this evening
red or green does not matter which, Harvest when big enough to bother with
nzjay,
Feb 2, 12:29am
You can freeze it too, but I'm not sure the procedure. I imagine chopping it up and blanching in boiling water and then bagging or into used icecream containers would be all, but maybe added sugar at this stage? Anyone? My green one is massive too.
hilt_dwane,
Feb 2, 1:26am
The red stalks are much sweeter. Dont make the mistake of stripping off the skin before cooking. A lot of sweetness is lost by doing this
samsnan,
Feb 2, 1:28am
You don't need to blanch it just chop it up and put it in bags. I use icecream containers and also it doesn't freeze in a lump. Just shake it and take out what you want.
What variety? I had something similar once and it had lovely thick stalks however the one we have now is red with numerous stalks but pencil thin.
wine-o-clock,
Feb 2, 2:45am
watch u dont overgrow them. If the inner stems after picked have brown marks, they are overgrown and will be chewy
anglia,
Feb 2, 5:16pm
I have no idea of the variety elijayv. Thanks for advice.
oh_hunnihunni,
Feb 2, 6:07pm
If you want a really nice easy pudding recipe - add unsweetened cooked rhubarb to a scone recipe, smooth into a baking dish and pop some cut stone fruit on top. It's magnificent with yoghurt, ice cream or custard. Just dense enough to be very satisfying.
macandrosie,
Feb 3, 11:57pm
I cooked some red rhubarb recently & added some raspberries too. Was very yummy for breakfast on my cereal.
paora-tm,
Feb 4, 12:41am
Looks exactly like mine. I was in Mitre10 looking at plants yesterday - one rhubarb variety had green stalks in summer and red in winter.
hayster94,
Feb 4, 12:52am
How much do you need to use to make wine?
firefly001,
Feb 4, 1:21am
Not sure how to make the wine - she probably got it from aunt daisy cookbook - and now I think about it she never offered me any
firefly001,
Feb 4, 1:26am
no it was off the net and had tea in it - would you believe there is a site devoted to rhubarb
What the heck is Precipitated Chalk? It is called for in the first recipe for wine!
oh_hunnihunni,
Feb 4, 3:10pm
It's a clarifier I think. My MIL used ground eggshells.
milkybar4,
Feb 6, 11:50pm
Mine are green too. I didnt realise there was a green variety. We eat them and they taste great :-)
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