Good enough to eat... Rhubarb

Rhubarb

RHUBARB is not only delicious in crumbles, it can also be a great accompaniment to savoury dishes, made into chutney to go with gammon or as a sauce to complement roast duck.

If you want an early crop, lift rhubarb for forcing indoors now if you didn’t do it last month. Crowns lifted last month can now be packed in a strong wooden box and fill up the spaces with peat substitute, keeping it moist but not wet.

Cover the box with black plastic sheeting, then place in a room where the temperature is about 7C (45F), such as a spare room or heated greenhouse.

The first sticks should be ready to pull in January.