5 good reasons to grow rhubarb in your garden

5 good reasons to grow rhubarb in your garden

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

With its immense toxic leaves and its pink stems with a tangy taste, the rhubarb intrigues. Its culture would seem almost confined to the grandpa's gardens, while its compote would be the reserved domain of good-mom. And yet! Easy to grow, rhubarb deserves to be rediscovered for its beauty and its surprising taste which lends itself to many recipes. 5 tips to learn the pleasures of rhubarb.

1 / Rhubarb, an easy-to-grow plant

To cultivate a rhubarb plant, the only condition is to have the right soil and the right climate. This herbaceous plant with large embossed leaves rather likes north of the Loire, in well-drained soil and slightly shaded. Planting can be done either in September-October or in March-April. Well watered, the base can be kept for more than ten years, and only needs to be divided every three years. Otherwise, the rhubarb grows on its own and brings an appreciable decorative touch to the garden with its beautiful red-pink stems.

A truly decorative vegetable plant

2 / Rhubarb to cook delicious sweet and savory recipes

Rich in fiber and vitamin C, rhubarb is used in many sweet and savory recipes. On the sweet side, the essential compote is easy to cook: cut the stalks into small pieces, add sugar, let it drain for about fifteen minutes then cook over low heat for half an hour, stirring gently. This tangy compote is a wonderful addition to a vanilla ice cream, a panacotta, a cheesecake or a simple fromage blanc. Another great classic, the rhubarb pie is child's play: place pieces of rhubarb on a pie crust, add 2 beaten eggs as an omelet with 20cl of liquid cream, sugar and vanilla sugar and bake for 30 minutes at 200 ° C. On the savory side, the rhubarb pieces mingle with the other vegetables in a casserole or a tagine to spice up all the meat dishes, or simply sauté in olive oil. We try ?

A strange vegetable to rediscover

3 / Bring some pep to your vinaigrette and your mayonnaise with a touch of rhubarb

And it is not because you are not addicted to the rhubarb compote that it should be abandoned in the kitchen! For example did you know that it is divine in mayonnaise to accompany seafood? Make a homemade mayonnaise (1 egg yolk, a little mustard, a drizzle of rapeseed oil and vigorous lashes, come on, it's easy), and at the end add the compote and continue to whisk. A pure delight. For a rhubarb vinaigrette, you must first make a pink juice by simmering a few minutes sections of rhubarb with water, sugar and lemon juice. We mix, let cool and add this juice to a honey vinaigrette. Who is the boss ? The recipe is here!

Rhubarb in all sauces!

4 / Our recipe for becoming the king of cocktails (with rhubarb)

Rhubarb juice and syrup are also used in cocktails with or without alcohol (the former being consumed in moderation, needless to say). We start by preparing the syrup by heating the pieces of rhubarb in a saucepan with sugar and water, then let cool and filter. Then add this tangy syrup to prepare rhubarb mojitos, gin-rhubarb, vodka-rhubarb and even champagne-rhubarb! Who is the chief mixologist?

Do you know the rhubarb mojito?

5 / To make your own rhubarb manure

Back to the vegetable patch for another recipe not to be eaten: maceration of rhubarb. And for good reason, this plant manure is nothing other than a powerful anti-aphid that is obtained by long macerating rhubarb leaves, highly toxic remember. Just cut the leaves into pieces, taking care to wear garden gloves, place them in a jar with water, close and wait a day or two. Placed in a sprayer, this substance is the best ally of organic gardeners to repel aphids, which do not like rhubarb. Maybe because they don't know the rhubarb mojito?

Rhubarb maceration, an effective anti-aphid!