I'm going out to harvest some now! Thanks
Bonnie
NJ
Jan Flora wrote:
When the leaf is open, that stalk is ready. Remember to twist/pull the stalk
from the base of the plant, don't cut it. And pull any blooms off, when they
start showing up.

I usually pick a bunch of it early in the spring, blanche it and throw it in the
freezer, cut in 1" pieces. This year, I'm going to make some wine. Yum!

Jan

In article , Bonnie Espenshade
wrote:


I thought you couldn't eat the rhubarb until the stems
turned red. I've been waiting for my to turn and now
you tell me there's a green variety. How can you tell
if it's ready?
Bonnie
NJ

wrote:

your rhubarb isnt acidic???? our old fashioned kind was never red. Ingrid

Mike Hardie wrote:



My rhubarb is always green and somebody told me that it needs acid to
make it red. Is this true and what is recommended?
Joy




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