Rhubarb ~ May 2013
I have been playing around with the rhubarb patch in the garden and think I may have finally found away it is palatable; Cordial.
I’ve tried two different recipes, the first one from Colour It Green this one has a very strong rhubarb flavour which I oddly really like.
And the second recipe I based the second batch on was from Life on Pig Row. I did change this one a fair bit but it has more water in it to start with and it does make for a weaker flavour so I think I shall be playing around with the first one a little more. When I first read the second recipe I was sure that I read it had ginger in so a whole hand of ginger went into stew with the rhubarb and I couldn’t find the grater for the orange peel so no orange went in.
Spring seems to be such a long time coming this year but there are finally more and more signs including the long-awaited shoots of rhubarb
First rhubarb shoots – 5th April 2013
I don’t personally like rhubarb but it is a sure sign that the soil is warming up and that the few seeds I have dared to sow might have a chance of making the garden some time soon.
Last autumn I put an old tyre around the clump of rhubarb and filled it with old straw to help encourage early shoots this year but it is already far later than last year
Things are on the move again and making a big step in a positive direction, all of which I shall be up-dated anyone who is still out there on soon but in the mean time a nice productive day has been had…
Go to local plant sale ~ done (very wet and not much of interest there but nice trip out)
Harvest wild garlic/ramsons and make pesto ~ done
Harvest rhubarb ~ done
Harvest nettles for dinner ~ done and almost cooked
Plant out comfy ~ done
Plant out lettuces and salad plugs ~ done
Sow next succession on lettuces seeds ~ done
Prep and start off rhubarb cordial ~ done (I’m hoping this time it has been wet enough as last year when I tried this it had been to dry and it didn’t work very well)
Use rhubarb leaves to make Brassica spray (against cabbage white fly) ~ done
Wild Garlic Pesto
I loosely basic it on this recipe but adapted it to suit what was in the cupboard.
Wash and sort a carrier bag of ramson leaves, picking off the older stems. Roughly chop a small onion and add it to a blender along with a few Brazil nuts and a handful of hazel nuts, blend whilst adding the leaves, olive oil ( I used a sherry glass full as I don’t really like the taste), grated cheese (cheddar) and half a teaspoon of salt and a teaspoon of sugar. Blend until smooth and serve.