Rhubarb Forcing and Recipe

Yesterday's picture shows rhubarb from the rhubarb crown we lifted to force indoors. We lift a plant in November, plant it in a big black pot and put it in the shed, covered with another big black pot with the drainage hole covered over. You need to water every couple of weeks through the winter and keep well covered all the time. The simpler way is to just cover an outdoor growing plant as soon as it starts leaf up (round about February, see photo!) However, we’ve found that if we overwintering a rhubarb crown indoors produces better champagne rhubarb (these thin pale pink and apple green stems that are strawberry sweet) and it appears around the same time that you’re starting to cover the outdoor ones – so this is the last not the first, of our champagne rhubarb! We’ve been harvesting since the first week of March.

Now we’ll replant the crown and ignore it for the next 12 months so that it becomes strong again – otherwise, if we harvest next spring, it will probably die during the summer because it will be exhausted.

If you haven't forced rhubarb, and your stalks are a bit tougher and darker, this recipe gets the best flavour from them. Champagne rhubarb works better with cream, as in a fool, or with meringue!

Rhubarb Spice Cake

140g butter softened
300g self-raising flour
2 teaspoon mixed spice
1 teaspoon ground ginger
100g dark muscovado sugar
250g golden syrup
1 teaspoon bicarbonate of soda
2 eggs beaten
300g rhubarb – washed if necessary and chopped

Heat oven to 180C or gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin.

Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy, then beat in the golden syrup.
Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour into the mixture as you beat and add the flour and beaten eggs alternately, mixing briefly before gently stirring in the rhubarb.

Pour the mixture into the tin and bake for around an hour or until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 minutes, then turn out and cool on a wire rack.

Labels: , , ,

Posted by The Allotment Blogger on Thursday, May 6, 2010

0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

<< Home

     Return to Home page

Click Here to Follow this blog

Allotment Blog

Latest Posts

Get in touch

Have a question? Send it to:
allotmentblogger [at] gmail.com

Stay up to date with the latest Allotment Blogger posts by subscribing to our RSS feed.
Allotment Gardener RSS Feed

Links

Allotment Products

Browse the archive