Hi all!!
Sorry for this stupid question!!
Just got some crowns of rhubarb from my mum today, planning to plant them in the lottie 2moro!!
Is there anything I should do/do not do!!
I have been told that I should not pull any of the rhubarb for the first year!!
Nobbs ;D xx (Needing any advice!!)
Hi nobbyman
I love my rhubarb and have 2 crowns in the garden with another 3 just planted at the plot i took on last summer.
Have read your posting just after finishing off a HUGE dish of rhubarb cobbler made from the first pickings from my home crowns......mmmm delish :P
Advice I have followed when planting is to put manure in the hole you dig and to throw lots over the crown when planted and to manure well each year..
I think the not pulling any in the first year thing is to do with letting the plants get well established etc. but i'm afraid there's no way I can leave rhubarb if its there so I've always eaten the first crop but of course this will be a smaller harvest than in following years.
Happy planting
Plottie :)
What's Rhubarb cobbler please....do I see a recipe coming on ;)
Derek
Well its planted!!
So wish me luck!
Our first plant on the lottie - ah bless!!
Nobbs 8)
Derek
Cobbler is a type of topping (a bit like crumble) for putting on rhubarb, apple, damsons etc.
For the cobbler topping:
225g/8oz self-raising flour
2 tsp baking powder
75g/3oz chilled butter, diced
100g/4oz caster sugar, plus 1 tablespoon
a pinch of salt
1 medium egg
100ml/4fl oz buttermilk
15g/1/2oz flaked almonds
1. Spread the rhubarb (damsons/ apple/ gooseberries whatever) over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C/375F/Gas 5.
2. Sift the flour, baking powder, the 100g/4oz of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs.
3. Break the egg into the buttermilk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar.
4. Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some custard, double cream or crème fraîche.
Enjoy!!
Plottie :)
p.s Not that you'll need luck with your rhubarb, Nobbs but good luck anyway ;)
WOW..That sounds wonderful..thanks
Incidentally I popped down the allotment this morning to check out some seeds I have transplanted... I notice that the large row of Rhubarb I thought I had cleared is still sprouting where I have obviously left bits of root behind.
Derek
Quote from: Plottie on March 28, 2005, 20:43:22
For the cobbler topping:
225g/8oz self-raising flour
2 tsp baking powder
75g/3oz chilled butter, diced
100g/4oz caster sugar, plus 1 tablespoon......
YUM :P :P :P
I just emailed this recipe to myself. I will be giving it a go at some point soon ;D
Had my first rhubarb and apple crumble this weekend - and I didn't even have to cook it :o Living with in-laws does have it's benefits as well as drawbacks
Don't forget cobbler with veg.
But I don't even like rhubarb!!! ???
My other half loves it!!
Nobbs :o
We made the rhubarb cobbler on Tuesday night - it was FANTASTIC!!! So good we made apple cobbler on Wednesday - what a dessert, you gotta try this one a real nice change from a crumble.
Thanks Plottie...
Aww shucks Quinny, you're welcome ;D ;D ;D ;D
Glad you enjoyed it
Plottie :)