15 Jun 10 Michele - Tassy (Australia - cool/mountain climate)
My Nan used to stew rhubarb and while warm add a packet of jelly crystals (Port Wine is good) and stir until crystals dissolve. She would then pour the mix into a jelly mould and let setin the fridge. Turn out of mould and serve with cream/ice-cream/custard. The sweetness of the jelly offsets the tartness of the rhubarb. Very yummy. As an adult I realised it was the easiest compote you can make.
09 Mar 13 Kathy Knudsen (Australia - temperate climate)
All the leaves have died off the rhubarb just leaving a dark crown above the surface. Is this dormant or dead? They are in a pot. Will they reshoot this Autumn/ Winter or not .Thanks
11 Mar 11 Di Brehaut (Australia - cool/mountain climate)
I am interested in using terracotta rhubarb forcers or cloches in cultivating my rhubarb. I have not been able to find an Australian manufacturer or importer, though there are several manufacturers in China. The UK ones look to be very expensive. Any onformation? Thank you
Dianne, Blue Mountains
04 Jun 18 Liz (New Zealand - sub-tropical climate)
You could try the old idea of using an upside down terracotta pot over the crown or try some of the ideas here
www.gardenersworld.com/how-to/grow-plants/how-to-force-rhubarb/
I am from Germany, we use to harvest Rhubarb only in Spring (21.March-20. June)after that Rhubarb will develop to much oxalic acid.We also have the saying < you can harvest the Rhubarb only during Strawberry Time> because of that
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