I gave them a good feed, too. A mixture of chook/horse/sheep/cow manure and a thick layer of pea straw as mulch.
Together with some lemonade fruit from my neighbours' tree they are great preserved. The lemonade is sweet, even though it looks like a lemon. I use the peel (without the pith) and fruit. A stick of cinnamon and heavy sugar syrup.
The end result.
6 comments:
Looks great do you have to heat process it or just cook it and put it in the jars.
I put all the ingredients into the jars, then place them into my preserving kit. Fill the preserver with water. Then heat the water for 1 hour, but do not let it come to a boil. That's it. :)
The rhubarb looks truly stunning. I'm just starting to harvest mine now and I shall try your preserving technique.
Thanks, Ian! Good luck with your rhubarb. Preserving the produce from your garden is very rewarding! :)
Thanks for all the rhubarb corms, Veggie Gnome, they are all settled in and growing very strongly and I look forward to my first pickings in spring, hopefully.Great idea to preserve some...I hope I have enough too, one day, to do this.
I am so glad to hear that, Kate! I am sure you'll have a glut soon, too. Just remember, rhubarb likes a good feed.
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