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Anyone have any champagne rhubarb seeds?
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Farm1 wrote: I'd never heard of "champagne" rhubarb before so did a google for this wonderous new variety that obviously isn't available in my country. I found this site: http://www.practicallyedible.com/edi...a!openframeset &frame=Right&Src=/edible.nsf/pages/ed.1407!opendocument which suggests that it's merely blanched rhubarb. Is this right? Umm. I thought that blanching rhubarb was the norm. Not where I live (Australia). I've not ever known anyone who blanches rhubarb. I've read about it and seen pics in British mags of it and thought I must give it a go at some time but since I so adore good red rhubarb, I've not ever bothered to try it. All those buckets without bottoms, tall chimmney pot things, long unlit sheds in the Rhubarb triangle - aren't they all about blanching? I know that the less than organised among us have a crown or two and don't bother with blanching - my sister and I for a start - but It had never occured to me that commercially sold rhubarb /wasn't/ blanched. The only rhubarb for sale I've ever seen is the good red stems, but usually floppy and not worth buying :-)) In which case, why call it "champagne"[1]? Why qualify the name at all? All marketing people deserve to be coated in boiling hot greengage jam and hung over a beehive. Now that's a nice idea :-))) |
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