....Should the stem be red?Most varieties have some red; some are quite red almost all the way up to the leaf. Doesn't matter, not an indicator or readiness, but of variety.
Do I wait for it to ripen more or is it theEven on the coast in VA I couldn't get it to go more than a year or so. It's one of my favorites and I missed it. Used to beg the Harrisonburg folks to bring me some when they came to Denbigh to visit. I especially love it on my rolled oats for breakfast, esp good with a plop of sour cream, and always can some to use for that very purpose. Just put 12 pounds in the dryer today to use for pies next winter; it dries really nicely, takes little space to store (I keep it vacuum packed in gallon jar; a gallon jar holds equivilant of about 26-30 pounds of fresh rhubarb) and is handy to use that way. Sometimes drop a spoonful in my oats, use it in pies/cobblers/grunts, and I like it just stewed with a little honey.
variety? Next year I'm going to get a few more roots, it tastes good.
Part of moving north is plants like this, it would never grow in
Florida and I've got no experience with it. Tastes good and is low
maintenance, so I'm a liking it!
Anybody have any rhubarb tips,
especially when to harvest?
Archive powered by MHonArc 2.6.24.