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cathyml Posts: 23275 Joined: 25th Jan 2010 Location: South Africa | quotePosted at 08:22 on 26th February 2010 I read a very interesting note today: The EU has given Yorkshire forced rhubarb the same same Protected Designation of Origin as Champagne! It now becomes one of Europe's elite foods with special status!  |
Ron Brind Posts: 19041 Joined: 26th Oct 2003 Location: England | quotePosted at 08:53 on 26th February 2010 So it should, can't beat a Rhubarb Crumble! Must admit I didn't know that CathyML but not sure that all members will agree that the new found status is appropriate. I guess plenty will be saying.....rhubarb, yuck! |
| cathyml Posts: 23275 Joined: 25th Jan 2010 Location: South Africa | quotePosted at 09:07 on 26th February 2010 Maybe they just never tasted a great rhubarb crumble! note: only "forced" yorkshire rhubarb is now "elite", not ordinary rhubarb (do they taste different?) |
| Ron Brind Posts: 19041 Joined: 26th Oct 2003 Location: England | quotePosted at 10:04 on 26th February 2010 Actually, they probably do taste slightly different CathyML. I would say that it might also be 'less stringy' for want of a better description, giving the effect of young 'forced' rhubarb, as it is of course. At home in the 'old days' to bring it on more quickly we would put an empty bucket over it, keeping it in the dark. Bit like our Gordon Brown does to us taxpayers!! |
lancashirelove Posts: 1986 Joined: 18th Feb 2009 Location: UK | quotePosted at 12:18 on 26th February 2010 Lol Ron, you walked into that one , didnt 'putting a bucket over it' produce a sweet, lean and tender crop, instead of a dry, bitter, sour unplesant substitue?  |
| Ron Brind Posts: 19041 Joined: 26th Oct 2003 Location: England | quotePosted at 12:28 on 26th February 2010 Michael, it is/was the dry, bitter, sour, unpleasant substitute that caused all our problems, and I am not talking about rhubarb! Like rhubarb he was transplanted before being wintered, has a big head, is green and would in my opinion clearly benefit from a spell under a bucket, preferably with just his head sticking out of the ground Thanks for being quick off the mark with your comment anyhow Michael, creates a little banter doesn't it?Lol |
| cathyml Posts: 23275 Joined: 25th Jan 2010 Location: South Africa | quotePosted at 12:31 on 26th February 2010 LOL, LOL, LOL I am so glad you dared to say it Michael! |
| lancashirelove Posts: 1986 Joined: 18th Feb 2009 Location: UK | quotePosted at 12:32 on 26th February 2010 Hi cath, I believe that they are calling it Yorkshire' rhubarb due to the fact one of the last remaining specialist rhubarb farms may be based there. Forced rhubarb does taste and cook better than the rhubarb found growing in gardens, fields and allotments but due to added growing costs and marketing the price is higher (It also has a shorter shelf life). Rhubarb was a popular, easy to grow fruit/veg? during and after the WWll, when certain imported foods were scarce. I used to love Rhubarb crumble and custard as second course of school lunch. |
| lancashirelove Posts: 1986 Joined: 18th Feb 2009 Location: UK | quotePosted at 12:34 on 26th February 2010 lol! Ron/Cath  |
| Ron Brind Posts: 19041 Joined: 26th Oct 2003 Location: England | quotePosted at 12:41 on 26th February 2010 Thinks........good mind to delete his posts! Lol |
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