With recent blog posts about rhubarb I thought I'd have a look to see what stage mine's at. The giant leaves seem to hide what is happening underneath so it's easy to walk past it (plus it's in a side garden where I don't spend much time). When I went to inspect I had to get down low and only then did I realise some of the stalks look ready to harvest. One of my favourite ways of eating rhubarb is stewing it with a little sugar and eating it warm over ice cream (yum!). Next weekend I'll aim to make rhubarb crumble.
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| I inherited this rhubarb quite a number of years ago - a little clump given to me. At that time I hadn't much (if any) experience of growing fruit or veg and I didn't really know what to do with it so I popped it into a piece of ground and went along my way. Every year it comes up happily and gets bigger and bigger; I notice it badly needs divided. It's located in an East facing shady area of the garden and seems quite happy. Bulb Update.... |
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| Above and Below: An old chimney pot came with the house when purchased. I've popped in bulbs here and again, of course, forgetting what I planted. In early April I had Crocus flowering (pictured above); now in late April Muscari is flowering. |
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| Some things in the garden just seem to evolve... Above: I find it interesting that every year Muscari grows up between the tiny cracks in the paving stones all around the house. This has been going on for over ten years and, of course, the bulbs seem to be multiplying each year. No idea where the bulbs originated from, but they seem to like this growing position. |
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I too have some Muscari that just spontaneously arrived. How does it multiply? Is it by seed? They seem to have bulbs, but bulbs don't multiply that vigorously. The fact that Muscari gets into all the little cracks in paving stones makes me think that it must propagate by seeding.
ReplyDeleteI love that it grows in cracks by the house! Jeannine
ReplyDeleteRhubarb crumble will definitely be on the menu with those lovely stalks. I walked past a garden last week and noticed muscari popping up between the paving slabs, they must like areas like this.
ReplyDeleteIt is neat that your Muscari grows in cracks..it really looks pretty there.
ReplyDeleteEnjoy your Rhubarb...looks like you have enough for lots of crumble. Do you ever freeze some for future use? Or make Rhubarb preserves?
I just read an article last week that said rhubarb can easily be frozen so this year I think I'll chop some into 1 or 2 inch pieces and freeze for later use.
DeleteWe freeze ours Kelli. Some is stewed to make a compote first and then added to natural yoghurt or porridge after thawing! We also use in in crumbles. We freeze lots of fruit this way as we don't use jam.
DeleteHi Kelli, it seems as if spring has arrived! I've never grown rhubarb before and I think it's on the list to add this year. I am very interested in making a rhubarb wine that I've heard other's do. Frankly, if I can make wine out of anything, I'm up for the challenge ;) Cheers, Jenni
ReplyDeleteI have two patches of rhubarb - one is going great guns and is ready for eating - the other is only just starting - I guess they must be two different varieties. Trouble is once it starts i never know what to do with it all. I love the beautiful blue of Muscari it is such an obliging plant.
ReplyDeleteThe muscari along the path look great - a happy 'accident'
ReplyDeleteIce cream makes me really ill but the idea of it covered in sugary rhubarb is wonderful! Love the muscari in the cracks. What tough little survivors. :o)
ReplyDeleteI have just been outside to look after the rhubarb, but no, not yet. When I see yours I long to make rhubarb crumble, but I have to wait. Lovely springbulbs.
ReplyDeleteFabulous rhubarb Kelli, I'm sure you'll have plenty to keep you in crumble there :-) Muscari is just one of those plants that seems to survive anywhere isn't it! My sister inherited some when she moved into her house, and although her two giant dogs dig them up every year, more always appear the following spring.
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