To my tongue its hard to beat a bowl of stewed rhubarb - no sugar added - for that tarty mouth puckering tang.
This is where freezing comes into its own. Harvested in summer and chunked, bagged and frozen in portion sizes, I'll be enjoying it stewed, hot or cold, with some yoghurt all winter.
And its so easy - out with the bag, empty into the saucepan, low heat, a table spoon of water just to moisten the pan as the rhubarb will shed a lot and stew gently from frozen.
If you want something sweeter add sugar or bake a pie with rhubarb and strawberry (not exactly seasonal but maybe you baked it in summer). It's a slightly odd combination but the sweet/sour mix really does work.
I've three varieties on the allotment. Timberley Early is now tiring so I'll divide the crown and replant it. Victoria produced fat, tasty stalks all summer. Champagne was planted this season and left to settle in before I'll lightly pick from it next summer.
Other than tidying up the leaves in winter (I just scoop the debris over the crown - is this the right thing to do?) and treating each plant to a few bucketfuls of manure, it just grows.
Spoons crossed it continues to do so!
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