Kitchen Garden Forum

Hello Everyone. It never fails to amaze me, that even in this enlightened age, that there are so many "myths" concerning good old rhubarb!

On Saturday, a seasoned gardener told me that we should never eat rhubarb at this time of year, because the toxic properties in the leaf travels down into the stalk. I had never heard this one before.

There are still a lot of folk who say the leaves shouldn't be put in the compost, as the poison will affect any crops the compost is used on.

Has anyone got any other rhubarb tales?
Cheers.

Elaine wrote:a seasoned gardener told me that we should never eat rhubarb at this time of year, because the toxic properties in the leaf travels down into the stalk

That's half right. It's not that it becomes particularly toxic so much as just unpalatable. Levels of oxalic acid are higher in the stalks at this time of the year, making it unpleasant. With so much other fruit available in the garden at this time of the year, I'm not inclined to be eating it right now anyway.

There are still a lot of folk who say the leaves shouldn't be put in the compost, as the poison will affect any crops the compost is used on.

Not so. And then there are others who say to put egg shells on the compost heap for them to rot down. They just don't, though.

Well we are still eating ours and it is delicious. It's sent up new sticks. I haven't had any tummy problems either.

From the rhubarb triangle

Having a drink Sunday with a chap who swears that if you put a small piece of Rhubarb in the ground when planting seed potato's you have no bother with snails etc. Cant say I have heard this one before.

Hi to All

I have to admit I was told never to use Rhubarb after June/July because of the raised levels of tannins !!!.
Well after reading this post I went to my allotment and took a couple of sticks to see if it would taste as bad I had been told the only problem we encountered was that the Rhubarb was a little bit stringy other than that its first class
I have 2 crumbles and a pie to eat, It's a tough job but someone has to do it I have started on the pie, lovely


Regards

Kevin

At this time of the year most of mine becomes chutney. That which I cook has not become unpleasant, although it usually needs a little more sugar.

Hi Stephen

I have never tried Rhubarb Chutney before do you have a Recipe for it


Regards

Kevin

Just had roasted rhubarb for pudding.

Cut into 4 inch sticks and put on a well buttered oven proof tray or dish and sprinkle well with sugar, dot with more butter and roast at 180 C for about 20 minutes, turning half way through cooking.

I served it with a dollop of mascarpone and it was delicious.

It is Timperley Early and not so acidic as some other varieties, and it is a little more fibrous than the early pickings, but still not as coarse as bought stuff.

Putting a piece of rhubarb in the hole when you are planting brassicas is supposed to prevent club root.

Perhaps someone can give a scientific reason for this - the oxalic acid having some effect on the club root fungus perhaps?

Kevin
I use a recipie from Australian Women's Weekly "Book of Preserves"
1kg chopped rhubarb
240g chopped onions
3 cups brown sugar
1.5 cups sultanas
2.5 cups white vinegar
1 tbs white mustard seds
1 tsp mixed spice
1 tsp ground ginger
Combine all ingredients in a large saucepan (I use a preserving pan).
Bring to the boil, simmer uncovered for about an hour and a quarter or until the mixture is thick.
Put into hot sterilised jars.
Seal when cold.

Hi Stephen,

Thank you for this sorry about delay in my reply Can you tell me how long I will have to leave the Chutney before using it

All the Best


Kevin

Kevin
It's not a problem.
Maturation time? Not stated but I would always allow a couple of months by preference, but less if there is no other stock.

The husband cut 4 massive stalks off our Timperley Early on Saturday, sliced them up, put them in the slow cooker with 2 dessertspoons of sugar, 2 teaspoons ground ginger and a good glug of ginger wine.

6 hours later he took it out, put it in two freezer bags and froze it ready for crumbles later this year

It was sharp but not inedible by any means (well except that I hate it anyway).

I have to admit, we have still been using our Rhubarb, with no ill effect or noticeable difference in flavour!

My rhubarb doesn't last this long and I don't cut a lot during the early season. It's all died back.

Am I doing something wrong?