Many visitors to our garden admire our rhubarb beds and we are often asked why our plants have such red stalks whereas their stalks are more often than not green. Sadly most rhubarb plants sold in the big box stores, gardens centres and chain stores are raised from seed. Whilst this means the plants are cheap to buy they will more often than not produce poor plants.
Rhubarb crowns need to be planted with their tops just above soil level 90cm apart in well prepared garden beds with adequate humus content. It’s common practise not to pick any stems during the first year after planting.
Warning Rhubarb leaves are toxic and should never be eaten ever.
My grandchildren love rhubarb fool which is made as follows
Wash half a dozen rhubarb stems and cut them into 2-3 cm lengths
Put in saucepan with a tablespoon of water
Add plenty of sugar
Let the rhubarb cool and puree it with a food processor
Whip a cup full of cream until it just peaks
Fold the cream into the rhubarb
Spoon into individual small bowls or glasses and place in the fridge
Serve when cold with an almond bread biscuit or crumble ginger nut biscuits on top