Both January’s that we have lived here, I neglected to force some rhubarb. Not this year! I have emptied the parsnips out of the black bin that I forgot about. They were tiny and the pony was very grateful for them!
The black bin has gone over the top of the rhubarb plant that gets the most sun. So in approximately 8 weeks we should have our first rhubarb of the season, maybe early March. I am really looking forward to it.
You’re not supposed to force the same rhubarb plant each year, so I am using this blog to remind me which plants I forced and when.
We love rhubarb, we eat it freshly cooked, roasted or in crumble and also preserve it either in jam, alcohol or dehydration etc. So many options which I am getting excited about just writing this post. I’m going to plan ahead and get the recipes ready for when we harvest. A definite keeper is the Rhubarb wine, that was so nice in a tall glass with lemonade. Rocket fuel on its own though!
Given how much rhubarb we could potentially use has got me thinking, I could buy more plants, but that doesn’t fit in with keeping costs down. Then I remembered you can split the crowns in January, so I am going to try that at the weekend. I am really pleased that I remembered to do this and I’ve made a note for January jobs for 2019 (already I know!).