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nafex - Re: [NAFEX] champagne rhubarb

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  • From: Amelia Hayner <abhayner@gmail.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] champagne rhubarb
  • Date: Sun, 10 Apr 2011 09:44:16 -0400

ok, I am on it.
I like Mr Weaver very much- and his books as well!
so.... where would one LOOK for "champagne rhubarb" ? It sounds to me like
it might even be a better fit, for a cool and shady place here --than
regular rhubard. I have tried Crimson Beauty, or sweet, anyway- Crimson
Somthing, and it just melts away in the heat of summer. A rhubarb that goes
dormant- that would be GREAT.
Amy
willing to cork up most anything
Z8, NC

On Sat, Apr 9, 2011 at 11:06 PM, Scott Weber and Muffy Barrett <
bluestem_farm@juno.com> wrote:

> Lst year I think it was there was some talk on the list about growing
> rhubarb for wine. Steve H. (I think) mentionned something about having some
> rhubarb that was seemingly named for it... I didn't pay close attention, but
> it came back to me recently. I checked a fun book out of the library by
> William Woys Weaver called "100 Vegetables and where they came from", and
> one of those vegetables is called Early Champagne Rhubarb. He describes it
> as gooseberry-flavored, green stemmed, extremely hardy, and going dormant in
> midsummer only to give him a second crop in the fall. He also suggests a
> recipe for champagne: cook the rhubarb with spring water, mix half and half
> with white currant juice, add sugar, and ferment. "Once it clarifies,
> bottle up with a raisin or two, and cork down tight. You will soon have
> champagne as light and frisky as Veuve Cliquot". I thought someone out
> there might be interested. Muffy BarrettSC Wisconsin, where the rhubarb is
> just visible at the su
> rface but there is still frozen ground in a few places.
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