Rhubarb

The Rhubarb is going great guns this spring, we pick it on and off all year really, whenever there is a lull of fruit for Peter's yogurt and fruit morning teas and desserts. We don't have a fruit lull at the moment but the rhubarb really needed a big pick so I decided to pick it all and freeze some. There was quite a lot and only a few days since I last picked.


I had big plans of entering a lot of stuff in our local show which is on next weekend but as luck would have it the show coincided with my trip to Sydney for work so I wont be able to do much. I thought I might leave Peter in charge of picking and entering some fruit and veg and  maybe some eggs though. I think we would be able to pick an excellent bunch of rhubarb.
The other day I saw a recipe for a rhubarb souffle, I think I'll make that on the weekend. It looked very pretty and elegant, I'll keep you posted!

Comments

Anonymous said…
I am gald you gave rhubarb place it deserves.Not lot of people like to cook rhubarb although I can not iamgine why.It has such a nice slightly exotic taste and it combines so well with other fruit;)
September 8, 2011 at 4:36 PM
Almost Precious said…
It is a pretty pile of rhubarb and the soufflé sounds like it would be wonderful.

Love your blog as it reminds me of country living, away from the noise of the city with all its hectic demands.
September 19, 2011 at 5:14 AM
Post a Comment

Popular posts from this blog

An abundance of eggs

Image
Silkie eggs Duck eggs Turkey eggs Hen eggs With five silkie hens, seven regular hens of mixed breed, four ducks of indeterminate sex and ten turkey hens we generally have an abundance of eggs. Despite the fact that several of the turkeys and hens are not laying, as they are broody the, there seem to be more than ever. Certainly more than two people can eat. Peter generally takes them to work and either sells them or gives them away. The turkey ones have not been that popular though. Today he said someone asked him for more turkey eggs as they had made an omelet with them and it was the best they have ever made. I find they rise up really well in omelets and Frittatas. I plan a big cooking evening sometime this week to turn the eggs into little herb quiches to put in the freezer for over the holidays when we will have a house full.
Read more

On my mind

Image
Puppy proofing my garden so the adorable Elle does not do too much damage! This is the result of my leaving a pot plant at ground level on the back porch. She is having a rest after her gardening!
Read more

Fried Zucchini Flower Recipe

Image
I was feeling quite overwhelmed by this monster of a garden on Saturday. I have been away three days a week for the last few weeks and things are quite out of control again. The tomatoes are in urgent need of attention as are the pumpkins. Zucchini vines and pumpkins are covered in mildew and my giant pumpkin has dissolved into a rotting mess. Not to mention the lawns need mowing, the edges need trimming, the cat heads are flourishing. I had hoped for a tidy, orderly garden by the time Katie and Jemima arrived but it is not to be. At least it is a productive mess. I was considerably cheered up by the very first decent eggplants I have ever grown. Aren't they just beautiful. I don't know why they have failed to fruit in the past but this variety in particular is doing very well this year. The eggplants inspired me to make a sort of tasting plate for our dinner fresh from the garden. The beans have come good again so there were: beans with olive oil, garlic and preserved lemon
Read more