tag:blogger.com,1999:blog-4172003914969783059.post2030634649910946760..comments2024-03-12T10:42:49.201+11:00Comments on Dig In: rhubarb crumble e / dig in hobarthttp://www.blogger.com/profile/03448702578845994922noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-4172003914969783059.post-82166753387686010592014-02-11T08:32:30.885+11:002014-02-11T08:32:30.885+11:00and PS, thank you for all your comments on previou...and PS, thank you for all your comments on previous posts - i'm working my way thru responding to them.e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-12905109506662125012014-02-11T08:30:53.365+11:002014-02-11T08:30:53.365+11:00hi barbara, if someone else can grow you mega-stal...hi barbara, if someone else can grow you mega-stalks like this, it's not worth growing yourself ... that's the opinion i'm falling towards!e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-368093488677118142014-02-11T08:29:33.428+11:002014-02-11T08:29:33.428+11:00oooh, just the word 'tartelette' sounds ap...oooh, just the word 'tartelette' sounds appealing, sue! hope they are delicious.e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-4947055492089701372014-02-11T08:28:54.234+11:002014-02-11T08:28:54.234+11:00hi catherine, now is the best time for fruit, and ...hi catherine, now is the best time for fruit, and heading in to autumn, when the weather is more settled (theroretically). <br />rhubarb is a firm breakfast fave for a lot of us, it seems!e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-60798674646292304822014-02-10T22:41:16.963+11:002014-02-10T22:41:16.963+11:00Oh one of my absolute favourites as well, I love r...Oh one of my absolute favourites as well, I love rhubarb and use it the same way you do but mainly stewed and placed on top of muesli with a dollop of greek yoghurt. I've never been to Tasmania before but would love to make it there before the year is out to check out all the beautiful produce available.Anonymoushttps://www.blogger.com/profile/03833548273153181121noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-91062387987210356332014-02-08T10:22:57.458+11:002014-02-08T10:22:57.458+11:00You've got me thinking about my tiny crop and ...You've got me thinking about my tiny crop and the idea of making rhubarb crumble tartelettes... I've got enough for about 6 small ones I think. I'll freeze the leftover crumble. Thanks for the inspiration.Sue Kerrhttps://www.blogger.com/profile/07569178603238739003noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-6625789307509740492014-02-07T16:57:06.870+11:002014-02-07T16:57:06.870+11:00Yep, I don't mind the fuzzy teeth feel after s...Yep, I don't mind the fuzzy teeth feel after some good zingy rhubarb either, just love it. Have plans to grow it, but perhaps Id be wasting my efforts??Barbara Goodhttp://thenewgoodlife.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-14154088715850551752014-02-07T15:57:25.377+11:002014-02-07T15:57:25.377+11:00buckwheat!! really? i've read it classified as...buckwheat!! really? i've read it classified as a vegie. but now it's a grain?!<br />enjoy your apple and rhubarb crumble, jo. that is such a classic pairing. yum!e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-19945490768885102892014-02-07T14:42:37.292+11:002014-02-07T14:42:37.292+11:00Yum yum. I am about to do rhubarb and apple crumbl...Yum yum. I am about to do rhubarb and apple crumble with rhubarb from my garden. Each year my rhubarb has gained in girth - if yours is young as well as thin, you may just have to wait a couple of years (and feed it. Rhubarb is a hungry, hungry... Fruit? Vegetable? I think it is related to buckwheat, but that doesn't help categorize it..).Johttps://www.blogger.com/profile/17803297366197086152noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-63304466981816310262014-02-07T10:18:28.167+11:002014-02-07T10:18:28.167+11:00thanks for diggers tip, bek. you are tempting me t...thanks for diggers tip, bek. you are tempting me to reconisder abandoning this in my garden. <br />the market man is very secretive about how he grows such good stuff, and wouldn't divulge his variety - but of course who can blame him? he has a regular and very eager customer here.e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-54241949866029047912014-02-07T10:14:48.983+11:002014-02-07T10:14:48.983+11:00hello GD - i've heard of english forced rhubar...hello GD - i've heard of english forced rhubarb, it's supposed to be very pretty and very good quality. how lucky you are.<br />but yes, monster is the right word for it! as i said though, it is not just mega in size but in flavour too.e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-20510368087588677112014-02-07T10:12:55.381+11:002014-02-07T10:12:55.381+11:00too much fertiliser, lizzy - wow! i know i don'...too much fertiliser, lizzy - wow! i know i don't give mine enough. with your experience and jane's (and mine), i'm beginning to realise how fickle rhubarb really is - i'm seriously thinking of abandoning my crop, and just enjoying the market man's gold. he obviously is doing the right thing!<br />and ps will try the water thing next time.e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-26685355360661103232014-02-07T10:09:51.147+11:002014-02-07T10:09:51.147+11:00there's a little bit of home for you, carla :-...there's a little bit of home for you, carla :-)<br />while stewed rhubarb is a pretty basic way of enjoying it, it's still a really good way! stewed stuff with ice cream or custard as jane above suggests is a wonderfully simple pleasure.e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-43359011872533220402014-02-07T10:06:33.399+11:002014-02-07T10:06:33.399+11:00i agree with you jane - rhubarb crumble is such a ...i agree with you jane - rhubarb crumble is such a wintery thing, but eating it cold has been so refreshing.<br />it seems we all have had failures with rhubarb. for such a sturdy plant - those stalks are really very substantial - it is particularly temperamental about the conditions it will grow under. the man who grows this told me the recent humid weather has been good for it - who knew that? and tassie hardly registers humidity, really.e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-65748353310099679422014-02-07T10:03:15.039+11:002014-02-07T10:03:15.039+11:00i always think the UK has the best rhubarb - it ce...i always think the UK has the best rhubarb - it certainly appears that way when you see their cooking shows and recipe books. maybe your mam can fly us some over!<br />it really is mindblowing how dark these stalks are - as i said, far superior to my stuff.<br />and yes, 'rhubarb' is a funny collection of letters and sounds!e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-2705134017667304502014-02-07T10:00:56.119+11:002014-02-07T10:00:56.119+11:00oooh yes, SB, the best vanilla ice cream possible ...oooh yes, SB, the best vanilla ice cream possible would be divine indeed. but i ate this with a really fine strawberry ice cream too - and it worked just as well. and was a lot of girly pinkness on my plate :-)<br />i couldn't resist including the map of tassie!e / dig in hobarthttps://www.blogger.com/profile/03448702578845994922noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-59914944178025219952014-02-07T09:25:11.500+11:002014-02-07T09:25:11.500+11:00Yum! I love how the chopped stalk does indeed look...Yum! I love how the chopped stalk does indeed look like a map of Tassie. I have to say though, I do grow a rhubarb that is as big, chunky and red-red-red like that one. I got it from Digger's Seeds in Melbourne and its called Big Boy. I don't know if they can send it to Tassie, but it might be worth looking into. (If, of course, The Huon man won't sell plants, just produce.) Bekhttps://www.blogger.com/profile/02225621037420851059noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-69660272512977507712014-02-07T09:03:01.264+11:002014-02-07T09:03:01.264+11:00That's monster rhubarb! And such a lovely dark...That's monster rhubarb! And such a lovely dark colour. We're just into the Yorkshire forced rhubarb season here - much smaller stems, but they still make good crumbles.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-9922012440214651662014-02-07T08:52:44.938+11:002014-02-07T08:52:44.938+11:00That rhubarb looks soooooooo very beautiful. I'...That rhubarb looks soooooooo very beautiful. I've tried growing it three times in my latest garden, but killed it with kindness (and too much fertiliser) each time! When it went floppy, did you try popping it into a bucket with some cold water? I find things revigorate that way and there is no waste.Bizzy Lizzy's Good Thingshttps://www.blogger.com/profile/16382454508192859147noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-25719164772382692302014-02-06T23:13:10.973+11:002014-02-06T23:13:10.973+11:00Love your little rhubarb Tassie lol!!!
I just lov...Love your little rhubarb Tassie lol!!! <br />I just love rhubarb too. It's always a part of my favourite crumbles. I think Ive only ever eaten it stewed. <br />wish we had access to such amazing fresh produce from a farmers market up here xxMy Yellow Hearthttps://www.blogger.com/profile/15564831829906415171noreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-4130714540266125862014-02-06T21:38:31.885+11:002014-02-06T21:38:31.885+11:00I adore rhubarb too e. Unfortunately I have had s...I adore rhubarb too e. Unfortunately I have had several failed attempts at growing it. Each summer it just literally melts before my eyes...I need a more protected position for it I think.<br /><br />Hazelnut meal is a great idea and I don't like masking it with too much sugar either, what is the point?<br /><br />Those words - rhubarb crumble - make me long for winter and a big pot of thick cream. xJane @ Shady Bakerhttp://shadybaker.blogspot.com.aunoreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-5638772601966333872014-02-06T21:06:16.986+11:002014-02-06T21:06:16.986+11:00The deepness of the red of those rhubarb stalks is...The deepness of the red of those rhubarb stalks is amazing. Rhubarb (don't you love the word, especially the way it looks when written/typed) grows wild near my parents' home in the UK - and my mam pops it in lots of things she bakes and freezes it too so she can pull it out on demand. The crumble looks wonderful!The Food Sagehttp://thefoodsage.com.aunoreply@blogger.comtag:blogger.com,1999:blog-4172003914969783059.post-81763258330089293852014-02-06T20:20:32.059+11:002014-02-06T20:20:32.059+11:00Ooh Yummy! Those are some pretty fine rhubard spec...Ooh Yummy! Those are some pretty fine rhubard specimens you have there...especially the little map of Tassie. <br /><br />I am quite partial to hazelnut meal and am drooling over the thought of a slice of this served warm with a scoop of ice-cream. <br /><br />I am imagining a nice balance between nutty, buttery, sweet and tart. <br /><br /><br /><br />Serenity Bloomhttps://www.blogger.com/profile/17057081868344498497noreply@blogger.com