Rhubarb, rhubarb, rhubarb

2 Mar

We made a tentative visit to the allotment last weekend, I’ve been keeping it ticking over but we hadn’t done any meaningful work since well before Christmas and the very cold snap. I’ve felt a little judged recently when I turn up looking ready for some serious digging and then scarper ten minutes later with a bag of veggies, leaving the plot to look decidedly battered!

Fairweather gardeners? Probably, but at least it keeps up our enthusiasm and doesn’t become a laborious chore. One thing that also keeps us going in possibly our least favourite bit of the year are the signs that spring is nearly here, like our rhubarb which is looking like it is going to have another productive year.

We’ve found it very easy to grow, it was the first thing we planted on the plot and it was flung rather carelessly in but it keeps coming back year after year.I always think it’s a strangely prehistoric looking plant, or had a touch of the triffid about it, indeed its leaves are poisonous; and it has a history as a medicinal plant used for purging the body (lovely). I prefer to use it in crumbles, fools or to make a syrup to go with sparkling wine in a rhubarb belini. We will still have to wait for those for a few weeks as it needs to do a bit more growing, but it’s always a sign to me that winter won’t be around for too much longer.

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