If we are in an argument, ask yourself: “does looking at my post history help your point or hurt it?”

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Joined 2 years ago
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Cake day: November 1st, 2023

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  • I enjoy it well enough for work. I have an aptitude for it and can fit in the tight spaces I need to in the role that I’m in. It’s all the issues of being a mechanic with the added joy of your machine can be as big as a building.

    I know in Canada with a red seal I have a lot of options if I am willing to travel/relocate. The pay is on par with other trades if your boss doesn’t want massive turnover.








  • It has a large inedible leaf. The stalk is what you are after. The stalks can get sizable, and grow in a patch. I transplanted a root ball in smaller clumps and got more rhubarb. Easy to grow in good soil and not to much shade. Doesn’t need a huge amount of water, but dry growing conditions will create smaller more bitter stalks.

    Most times I see rhubarb in food it has been cooked to a mash consistency and sweetened. For things like pies, jams, sweet sauces for Ice cream and the like in my experience. I’m sure there are other uses. It’s pretty sour raw IME.

    Easy to store long term in the freezer as well. Cut and remove leaf, wash, either dice or leave whole, package then freeze.