Daffodils and rhubarb

WP_20170402_18_29_30_ProIt’s a strange combination I know but it seems to work.  And look down there in the corner, there are some lovely primroses too.  The daffodils are absolutely at their best today.  What’s more the sun was shining at last on this little dark corner of the garden.  The thing about my daffodils is that they come out in stages.  This was wholly unplanned but they start in early March and keep coming until the end of April.  Here are today’s front garden gems:

And these ones are still waiting to come out.

Today I moved various garden projects forward.  I fixed a collapsed raised bed and discovered a spider colony hiding in the long grass beside it:

WP_20170402_16_11_50_ProI hope you’re not scared of spiders.  They are the good guys so to be encouraged.  I liked the colours on the faded wood as well.

Then I planted some more seeds, including this birthday card which has wild flower (or maybe weed?) seeds in the card:

WP_20170402_17_18_21_ProThank you to my sister and her family for this.  Looking forward to seeing what comes up.

Then to do some cooking.  I harvested a bowlful of rainbow chard which had survived the winter and sprung into new growth:WP_20170402_19_06_47_ProThere’s still some more to come and new rainbows have been planned, with this year’s rainbow chard seeds just beginning to germinate.

Finally, to do something with the rhubarb, I adapted a recipe that worked quite well last year with plums see here .  Revised rhubarb flapjack recipe below:

Rhubarb (or plum) flapjack

  • 450g plums or rhubarb
  • 1/2 tsp mixed spice or ginger
  • 50g dark sugar
  • 250 g dark sugar
  • 350g butter
  • 300g rolled porridge oats
  • 140g plain flour
  • 50g chopped walnuts
  • 3 tsbp golden syrup
  1. Halve and stone the plums (or rhubarb cut into small pieces), toss with the sugar and spice and leave to mix up nicely.
  2. Mix together all the other dry ingredients
  3. Melt the butter and the syrup in  pan
  4. Mix the melted butter with the dry ingredients to make the flapjack mixture.
  5. Grease and line a baking tray.
  6. Empty half the flapjack mixture onto the tray and flatten out.
  7. Cover with the plums/rhubarb
  8. Cover with the other half of the flapjack mixture.
  9. Cook in a hot oven (200c/gas 6) for about 45 minutes until golden brown.
  10. Remove from oven and leave to cool.
  11. Cut into slices

But don’t eat the daffodils – just look at them

18 thoughts on “Daffodils and rhubarb

    1. Different types of rhubarb crop at different times. Mine will be ready for picking in a couple of weeks or so but go on till September.

      How long does your rhubarb crop for, Jackie?

      1. I don’t mind waiting. But it would be nice to know what to expect!
        I don’t really have space for another rhubarb anywhere. At this rate I may need to convert some of the main garden into crop beds!

      2. Yes, that’s true – depends how much space it had…. however, its relative gunnera is excellent, I think, as an ornamental. Would love some but that definitely gets too big.

  1. Belated happy birthday, Jackie!

    I’ll remember the rhubarb flapjack recipe. Nice one to add to the list of ‘ways to make use of prolific croppers’ ☺️.

  2. Wow – all these comments. Trying to take one question at a time
    – it was my birthday last month – have kept the card until I had time to think about where to plant it
    – not sure what variety of rhubarb this is but interestingly it is miles ahead of another patch that grows in another part of the garden.- which is possibly a different variety. I am very bad at keeping track of varieties so not sure what this one is. This patch has been constantly productive, first harvest about 3 weeks ago but lasts all summer. It seems to do well with the daffodils as the huge leaves only start to dominate just as the daffodils are beginning to die back. It is in totally the wrong place – a dark dank patch beside the pond – but has been one of my genuine garden successes.
    – I usually just stew it too, or sometimes make jam but yesterday i was in a baking mood.

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