That's a *lot* of rhubarb...

[mousme]

I have filled a large pot with rhubarb, and I barely made a dent in my supply. Methinks this might take longer than I thought...

Oops.

Oh well, at least I can get other stuff done while it cooks. I also snagged myself some corn on the cob for lunch. Yum.

:::ETA:::

Dammit, I burnt some of it by mistake. Ergh. I hope it still tastes okay...

Comments

When rhubarb attacks!

[urban-homestead.livejournal.com]

You know, if you get overwhelmed, and can't face canning the sheer volume of rhubarb you have handy, you can strain the cooked rhubarb through cheesecloth and use the resulting juice to make jelly (or just drink). Also, diced rhubarb freezes and defrosts beautifully. If all else fails, you can FedEx any remaining rhubarb to me.

I am sorry for spamming your journal so much lately, but on the other hand, it's totally your fault for being so interesting that I can't stop talking to you. :-p

Re: When rhubarb attacks!

[mousme.livejournal.com]

LOL

Hey, I'm flattered that you find my entries interesting. Spam away! I love comments, so it's all good.

I think I ought to be okay in terms of volume of stuff to can. I just don't have a big enough pot in which to cook it all, so I have to do it in multiple batches. The canning itself should be okay, since I have several 1-litre jars at my disposal for this.

I would love to know how big your garden is, that you can manage *five* more rhubarb plants!

[taxlady.livejournal.com]

Is there a reason you are canning it instead of freezing it?

Do you want a recipe for a Danish rhubarb dessert?

[mousme.livejournal.com]

Partly for the practice, partly because I don't have that much room left in my freezer.

Also, yes please!

Re: When rhubarb attacks!

[urban-homestead.livejournal.com]

My property is 25 feet by 125 feet, and ~700 square feet of that is my house, so, um, whatever's left is the size of my garden . I'd do the math for you but I haven't had enough coffee today. :-p

But, to be fair, my rhubarb plants are way smaller than normal rhubarb plants, because the kids are always breaking off stems to eat before they can reach full-size. I have six rhubarb plants now, but they're each about the size of a bicycle wheel, and are unlikely to get any bigger until the kids outgrow running through the garden with a handful of sugar for dipping. ;)

[swestrup]

Hmmm. Corn on the cob... Alas, since all of Quebec (it seems) has switched to the two-colored, ultra-sweet, peaches-and-cream variety of Corn, I can't eat Corn on the Cob any more. Its just way, way, way too sweet.

I really miss the old corn.

[taxlady.livejournal.com]

Okay, that makes sense.

Rabarbergrød I

Wash and cut rhubarb stalks into small pieces.
Put in a pot and cover with water.
Boil until the pieces are very soft.
Strain the juice.
Add sugar to taste.
If you want it to be extra fancy, add some vanilla.
If the juice is too strong, add some water.
For every litre of juice, use 60 g potato flour.
Stir the potato flour into a few cups of water until all lumps are gone.
Bring the juice to a brisk boil.
Quickly stir the potato flour into the boiling juice.
Remove from heat and pour it into a bowl.
Sprinkle with sugar, so it won't form a skin.
Serve with cream when cold.

Rabarbergrød II

If the rhubarb is very tender (e.g., the first thin stems) follow the above recipe, but don't strain out the rhubarb pieces.

Garden Update

[ankhorite.livejournal.com]

Oh, I forgot to mention -- mint always wins in a battle with other plants. Always. Maybe comfrey could kill it? Comfrey, near as I can tell, is immortal.

Never plant comfrey.

We've kept our tarrogon going in a pot for over four years -- but we're in Zone 7.

I like to plant dill because my favorite butterflies need it for their caterpillar stage. Also, tasty. Consider it for next year!