An icy cold and wet winter's morning.
Four layers of clothing and water proofs on top.
A knife each and a few black crates.
The rhubarb harvest.
A visit from my Mum. Some help snipping from Miss Jazzy.
Long red stalks. Lots of talk of the future. A growing pile of leaves that are poisonous.
Some photos. Some posing. Some silliness.
A few glorious rays of sunshine.
A taste and a realisation that rhubarb is only good when cooked. Yuk!
Freezing cold fingers working quickly, snip, snip, snip.
A couple of crates filled.
And then up to the house to weigh out the bundles and tie them up with string. A few of my favourite things.
To market, to farmer's market in the morning. With apples and beetroot and rhubarb.
And then home again, home again to make crumble. Delish.
I hope your weekend is wonderful.
And delicious.
Have you got something fun planned?Have you got a fave way to eat the rhubarb?
Do tell.
Bye xx
Yo no conozco el ruibarbo , aquí los agricultores no la cultivan, en las fotos se ve una bella planta . No se si lo he entendido bien ¿ La hoja es venenosa?¿ Solo se come el tallo? Un cordial saludo desde España.
ReplyDeleteOh how I do love rhubarb! I hope I can make it down to the market to get some tomorrow! x
ReplyDeleteWhen i was a kid in the north of england we were given sticks of raw rhubard and a bowl of sugar to dip and eat dip and eat by our grandparents. cant believe we loved it looking back, but then we used to eat oxo cubes raw too so probably we would have eaten anything!
ReplyDeleteRhubarb...ahhhh... I I love it cooked with a bit of water, sugar and some orange rind until very soft, then heaped on a big bowl of porridge. No better way to start the day xx
ReplyDeleteI have it on my porridge through winter too - so good
ReplyDeleteAnd in crumble when I'm feeling decadent
Will be off to the farmers market this weekend to get some...wish it was yours
I like to make a rhubarb and lemon flan topped with meringue. Yummy. Equally good with orange instead of lemon. Also, just plain stewed, but stew in a little cold tea instead of water if the rhubarb is particularly acid (grandmother's tip).
ReplyDeleteRhubarb compote on Macadamia Cookies. And a spoon full of sour cream on top. HEAVEN!
ReplyDeleteHave a great market Kate and crew. Crumble for me, so good! x
ReplyDeleteI bought an enormous bunch of rhubarb at the local store tonight for $1.50! Stewed on porridge, please! And maybe a cake to boot x
ReplyDeleteI'm sure I have one of those growing in the front garden...
ReplyDeleteCOld! Seems like you summer was only 3 weeks. And here, it doesn't want to end, still 26ºC during the day! I'm YEARNING for autumn now.
We are just at the start of a (the weather men are promising) heat wave... It's rained and snowed for months here. We live just outside the rhubarb triangle in Yorkshire, but sadly I just don't like it. Unless I have it with so much sugar that eating the fruit seems a little bit pointless.
ReplyDeletei love rhubarb. today i have baked a simple rhubarb-cake.
ReplyDeletehave a nice weekend,
regina
I've never eaten Rhubarb but I love it all tied up with string :)
ReplyDeleteJ
Rhubarb is growing in Germany at the moment and here we often mix it with strawberries. Lately my friend celebrated her birthday and we got an elderberry quark mousse with strawberry and rhubarb sauce as a dessert. That was absolutely delicious.
ReplyDeleteI am making rhubarb syrup right now- yummy! But my all time favourite way is to eat it in a crisp or crumble of some sort- mixed with apples or pears with lovely melty brown sugar! Oh yah!
ReplyDeleteRhubarn and feijoa crumble - pure ambrosia. I wish someone here sold their rhubarb in little bundles tied up with string!!
ReplyDeleteThe morning light in those photos are beautiful. Regards Kathy A, Brisbane, Australia
ReplyDeleteMy favorite thing to do with rhubarb is make fruit leather out of it...cook it down with a teeny bit of water, honey and any other kind of fruit and dehydrate it, it is just delicious!
ReplyDeleteYour photos are amazing. That first one is brilliant!
ReplyDeleteLove it!
ReplyDeleteI can't believe how cold it is for you. We are in shorts here in Queensland and they kids got down to knickers and played in the water and mud yesterday.
ReplyDeleteYes! Stewed Rhbarb poured over vanilla ice cream! Yumbo!
ReplyDeleteGolly! It must be cold - the newly knitted balaclava, beanie AND a rhubarb leaf for nose-warming?!
ReplyDeleteRhubarb crumble cake ... or just stewed with a wee bit of brown sugar and spooned over yoghurt......
ReplyDeleteHope you had a good market! I hate holding a market stall in winter...it's so cold getting up at 4am!! xx
ReplyDeleteyum OMG ... love the pics!
ReplyDeleteOhhh delicious! I have such fond memories of hot stewed home grown rhubarb and cold vanilla icecream deserts from childhood. This makes me want to make some. I LOVE that first photo, sooo good!
ReplyDeleteWhen I was little I lived in Minnesota and we ate the raw stalks with salt! Now-a-days we love a good rhubarb and strawberry crumble. Also try this delicious recipe from Food and Wine: http://www.flickr.com/photos/littlewarrior/3555837083/in/set-72157606038705227.
ReplyDeleteThank you for sharing your wonderful pictures and your beautiful family.
that is really odd - we do get rhubarb now too - but we are in the beginnig of Summer, not Winter!
ReplyDeleteRhubarb and ginger jam, Strhubarb pie, or cut an dipped in sugar.
ReplyDeleteA tip from my Dad, of you pull the rhubarb rather than cut it, it won''t get so root bound.
Mmm, what a look of rhubarb! This reminds me that I should harvest our rhubarb and make a pie, or some rhubarb, apple & cinnamon jam, which is delish!
ReplyDeleteRhubarb is one of my Favourite things to eat- dipped in sugar, pie, crumble, muffins, jam- but I love stewed rhubarb on scones or even just bread:)
ReplyDeleteRhubarb Vodka....the way forward!!!!...2lb chopped rhubarb...cheap bottle vodka(75cl) 16 oz sugar....pop in a kilner jar...shaky shaky the jar 16 day minimum..keep in dark cupboard...strain bottle chill...even make some strange drunken rustic rhubarb cake with the fruit.....yayyyyyyyyyyyy delish! cheaper than Marks and Spencers version!
ReplyDeleteRhubarb and cinnamon cake..... On the riverford UK website. Yum! We have harvested rhubarb from our new allotment and had it for breakfast stewed with plain yog.... Loving its glorious pinkness! X
ReplyDelete"Stewed Rhubarb poured over vanilla ice cream!"
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