Just been down to the allotment and our rhubarb is lovely. Nice thick stems really healthy looking, but I seem to remember reading on here that you can't eat it now. Is that right?
x Chas
If it looks healthy and getting enough food and water- which it must be to lok healthy- I think it would be ok.
Usually it is gone over by now and not taste as sweet as earlier in the year. I was advised to cut more off the stalk near the leaves as that part is higher in oxalic acid so I would do that :)
Ours is looking good too but OH gets gout if he eats too much, especially late in the season when the oxalic levels are higher. I shall be freezing one or two batches for rhubarb crumble in winter and making some rhubarb chutney then leaving the rest to grow strong roots for next year's crop.
Given the gout problem, I shall have to dig up half the crowns and give them away next spring. 12 seems a bit excessive now.
Glaskins Perpetual is the exception. Its oxalic acid levels do not rise much as the season progresses, so remains harvestable.
Thank you .
Will be having Rhubarb crumble tomorrow ;D
X Chas