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We have  a good supply of rhubarb, does it harm the plants in anyway to take all or most of what's there to put in the freezer??
The reason I ask is I made rhubarb & vanilla jam last Sunday and WOW  so my idea is to freeze what we can so that I can make more jam later in the year.
I just want to be sure that the plants will survive "stripped".

You do need to leave a good supply of mature leaves to help the plant build up for next year.

Thanks Laurieuk..

I thought that maybe a reason, now I know for sure....cheers

I stripped my rhubarb recently and already they are making good growth from which I can harvest again or leave for next year.

My rhubarb was flattened and broken and stripped of leaves by a hail storm while I was over for the Chelsea Flower Show.  We had to cut off every single stem at teh base but it has regrown and is almost as big as it was before.   I shall be harvesting some for crumbles and chutney and will also have a go at the rhubarb and vanilla jam. 

It is usual to stop picking stems by the end of July as the plant needs the foliage to build up a strong root system to see it through winter and give a good crop next year.  By late July the levels of oxalic in the stems increases and this can make them bitter but also has an adverse effect on anyone who suffers from gout or arthritis.

Cheers Obbelix....I do suffer from gout now & then.

So does OH and I have arthritic bits.  I've harvested 2 kilos today and made the rhubarb and vanilla jam which smells divine.

Tomorrow I shall do another 2 kilos with ginger for warming us up in winter and then I'll use some to make chutney and freeze some for crumbles and sauces and then just leave the plants to rest as they've had a traumatic year.

One thing I've noticed - before the storm tehre were lots of flower heads poking up.  Since we had to hack it all down it has regrown amazingly strong and lush and no flowers at all so far so maybe a forced Chelsea chop is actually good for it.

Is the rhubarb & vanilla jam an A4A recipe or is it a case googling please?

Quote from: grannyjanny on July 27, 2014, 19:05:34
Is the rhubarb & vanilla jam an A4A recipe or is it a case googling please?

The one I used was BBC Good food Grannyjanny

Me too, but the rhubarb chtney rcipe I use is from Emma Jane who used to post on here.  It's excellent.

Rhubarb Chutney

2 lbs   rhubarb in 1" chunks
8 oz   onion, chopped
1.5 lbs   brown sugar
8 oz    raisins
1/2 oz   mustard seeds
1 tsp   pepper
1 tsp   mixed spice
1 tsp   ginger
1 tsp   salt
20 fl oz   vinegar

Combine the lot in a large pan and cook till thick, with no excess liquid.  Transfer to warm jars and cover.