Rhubarb and Strawberry Sponge
Served with Strawberry Ice-Cream Custard
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We've had a brilliant crop of rhubarb this year. Just taken the last pick a bit later than usual as it's been so prolific!
Rhubarb needs an open, sunny site with moist, but free-draining soil, as it dislikes being waterlogged.
Stalks are harvested by gently twisting the stems and pulling from the base of the plant. Leaves shouldn't be eaten as they contain oxalic acid and are poisonous.
Allow the foliage to die back naturally in autumn, then cut away the old leaves to expose the growing points to winter cold.
Every spring apply a mulch to give it a boost for the year ahead.
I use home made compost .
I've 4 plastic compost bins which are filled with vegetable waste, cardboard, rolled up "balls" of paper and spent soil from tomato plants and the like.
The picked rhubarb is made into crumble, served on its own with yogurt or added to gin to make delicious rhubarb gin; ready in time for Christmas.
Until next time keep enjoying your garden!
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The sunflowers are doing well. Flowering a month early in the Cobbled Garden at The Old White Horse, Bingley.
Broad beans healthy too.
The lavender is alive with Bees.
At home we have a regular supply of courgettes.
Runner beans starting to do their thing. Borage growing nearby is great for pollinators.
We've loads of Bees
this year. Wonder where they have come from!!
Runners need to be regularly watered especially once in flower and when pods form.
The updated advice from the RHS is not to mist or spray the flowers with water (as used to be advocated) as this has not been shown to help pods set and may actually deter bees!
Plenty of red flowers on the broadbeans and beetroot doing well.
Get in the fresh air and sun this weekend and enjoy the garden; yours or somebody else's 😀#
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