|Fancy rhubarb forcing equipment|
I have two rhubarb plants, but as one was divided from the first, neither are very big! I'm forcing the original crown and leaving the division to grow on a bit more. I probably won't harvest from the little one at all this year, but let it grow a bit bigger and force it next year.
The parent plant is under a black plastic bucket, weighed down by broken concrete and pieces of brick to keep it from blowing away. It's certainly doing its job: the stems underneath are about four times as big as the younger plant's--and a much more vivid pinky red color. There aren't enough of them to really do anything with except eat fresh. Which I have done, and thoroughly enjoyed; they are a bit sour but not overwhelmingly so, very tender with no strings, and with just a touch of savory/bitter like celery. Most enjoyable. Don't eat the leaves!
|Pretty pink rhubarb|