This is the journal of my endeavours to grow a range of fruit, veg and flowers from seed, grow organically, and my attempts to create a personal paradise with 1/2 acre of maintained gardens and 1/2 acre wild meadows. Northern Ireland's average daily high temperatures are 18 °C (64 °F) in July and 6 °C (43 °F) in January. Soil type: Clay

Monday, 2 May 2016

Harvesting Rhubarb

The rhubarb is ready for harvesting!
Rhubarb is one of the most reliable plants I've grown over the years. Its an early-cropper, while many other plants are just coming into growth at this time.
I've always grown rhubarb in a slightly shady area of the garden. I generally mulch it once a year and leave it to its own devices. Two of my four plants are growing at different paces - this is luck and perfect for staggering the harvests a bit. I've no idea what variety I have as the plants were given to me by two different people.
What to do with the rhubarb? I saw a recipe in Tesco (grocery store) magazine about a month back, stuck it on the fridge so I wouldn't misplace it, and waited for my rhubarb to grow big enough to harvest.  This weekend I made 'Soured Cream and Rhubarb Tea Cake' - yummy! Above is a picture of the cake on the recipe page - always a bonus when what I make resembles the picutre!  It tastes delicious. Each serving has 23 grams of fat and 477 calories - no wonder it tastes so good! 

Tesco recipes can be found at: https://realfood.tesco.com/

Copyright: All words and photos are property of Kelli's Northern Ireland Garden.
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4 comments:

  1. Mark Willis2 May 2016 at 10:37

    If only more plants were as tolerant and uncomplaining as Rhubarb! Your cake looks just like the recipe picture, and I hope it tasted as good as it looked.

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  2. Janneke 3 May 2016 at 00:11

    Rhubarb I also have that in my garden and I made already rhubarb crumble of the first ones. That cake looks delicious and I will look for the recipe on the website.

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  3. Sue Garrett3 May 2016 at 01:16

    We'll probably pull some rhubarb today. The cake looks very professional

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  4. ann3 May 2016 at 05:10

    Each day I look at the rhubarb growing and think, "soon." This weekend perhaps after we get the house put back together from new flooring installation. The recipe sounds wonderful. My sister in law makes a delicious rhubarb cake complete with rich cream. Too rich for me. It was always a standard in farm yards; I am thinking because it was an easily grown fruit source. The stuff seldom dies. I am the only one who eats it here. I now have two heads only because when we moved the one clump some root got left in the ground and it will grow into a nice clump. Your cake would be marvelous with a hot cup of coffee or tea or cold milk or ice cream or alone. Enjoy your week.

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