Harvesting the rhubarb-Organic gardening update

The rhubarb is ready to harvest once more.  The great thing about rhubarb is that once it is established, it requires very little attention - it is easy to grow and hardy.  It will grow in a sunny spot or semi-shade as long as it is well-drained and a rhubarb set can provide you with rhubarb for up to 10 years.  Make sure that you nip off any flowers that appear as these will take energy from the growing (and edible) stem.  

Harvest established rhubarb in the spring and summer when the stems are around 10 inches long.  If your rhubarb is in its first season, it is best to leave it to get established and harvest only lightly in the second season.  Snap the stalks off near the base and the rhubarb should grow again.  Compost the leaves.  

If you are planning to celebrate the Queen's ninetieth birthday with a tea party, why not use some of your rhubarb to make these mini rhubarb and 'cream' scones.

Rhubarb and 'cream' scones

Makes 8 mini scones

You will need

175g rice flour
pinch salt
1/2 tsp baking powder
2 tbsp stevia
50g dairy free spread
90ml almond milk
1 tbsp lemon juice

Rhubarb and apple filling
1 large stalk rhubarb, chopped
1 apple, peeled, cored and chopped
1 tbsp lemon juice
4 tbsp stevia

Coconut cream to serve

Mix the salt, baking powder and stevia into the flour then rub in the dairy free spread until the mixture resembles breadcrumbs.  In a jug mix the lemon juice with the almond milk the add to the other ingredients, mixing to form a dough.  Knead lightly on a floured surface and use a cutter to make 8 scones. Bake at 200 degrees for around 15 minutes.  

Rhubarb and apple filling

To make the filling place the rhubarb and apple pieces in a pan with the lemon juice and cook on a low heat until the rhubarb and apple combine and you can no longer see any fruit pieces - you might have to add a little water to prevent the mixture catching.  Stir frequently.

When the scones and spread are cool, cut the scones in two and add the filling topped 
with a little coconut 'cream'.

Janet x 

Recipe Copyright © 2016 40plusandalliswell

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