Skip to content
The Spirited Puddle Jumper
The Spirited Puddle Jumper

Creative, practical and enjoyable everyday living for modern families.

  • Home
    • About
    • Work with Becky!
  • Creative Life
    • Blogging
    • Collabs
    • Family Diary
    • Gratitude
    • Make
  • Home and Interiors
    • DIY
    • Gardening
    • Home Organisation
    • Our Home
    • Property
    • Seasonal
  • Food
    • Baking
    • Desserts
    • Mains
    • Mary Berry Recipes
  • Lifestyle
    • Automotive
    • Beauty Reviews
    • Fashion & Beauty
    • Health and Fitness
    • Pets
    • Latest Giveaways
    • Life in general
    • Life Organisation
    • Money & Finance
    • Wellness
  • Parenting
    • Baby
    • Crafts & Activities for Kids
    • Teenagers
    • Reviews
  • Travel
    • Family Travel
    • Japan
    • London Adventures
    • Overseas Adventures
    • UK Adventures
The Spirited Puddle Jumper

Creative, practical and enjoyable everyday living for modern families.

Growing rhubarb (and a recipe!) – Garden Flashback!

Posted on June 18, 2014January 12, 2016 By Becky

Since getting into gardening and actually caring about what goes into my beds and pots, I am now mourning the loss of our lovely rhubarb plants <wails>. We had to dig them up at the end of last summer, when we were turfing the end of our garden, and at the time we had nowhere to put them. It’s only now that I’m getting my act together with regards to planning what we want in our garden, that I SO wish we still had them. Last summer was spent picking the stuff, and then stewing it, and also making (AMAZING) rhubarb and ginger crumbles (great to freeze).

My Mum has advised me that we can still grow rhubarb again, but we’ll have to wait until the Autumn to do so, but at least we have a great spot in mind garden-wise. It can take 3 YEARS apparently to grow a decent rhubarb plant from scratch, but since I’m impatient and can’t wait that long, I’ll probably buy, and then plant, an established one.

In the meantime, here’s my recipe for stewing rhubarb successfully- just add delicious Cornish vanilla ice cream and you’re onto a winner!

 How to stew rhubarb (successfully!):

1. Top and Tail each stalk of rhubarb (remembering to ditch the leaves pronto, they’re poisonous).

2. Cut each piece of Rhubarb into inch-long pieces.

3. Add a TINY bit of cold water to a saucepan, then the rhubarb pieces, and a LOT of sugar (you may need to add more, depending on the ripeness of your fruit, or how sweet you like it).

4. Put the pan on a medium heat with the lid on, stirring intermittently until soft.

5. Taste, and add more sugar if necessary.

6. Serve warm with a decent vanilla ice cream (the best!)

Do you grow any fruit in your garden? Would love to hear, as I always like to know what’s good/easy to grow and what to avoid!

Becky Freeman
Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.

Desserts cooking rhubarbgrowing rhubarbice creamrhubarbstewing rhubarb

Post navigation

Previous post
Next post

Related Posts

Desserts

Fresh Raspberries, Whipped Cream & Meringues

Posted on April 3, 2014November 8, 2024

  Hello! Here is Part Two of the awesome Mother’s Day Menu that I was treated to by Adam last weekend! You can find Part One, Wild Mushroom and Truffle Oil Risotto HERE. This is one of my FAVOURITE spring/summer desserts, and was my last big sugar pig-out before resuming…

Read More
Desserts

Our Easter Menu – Spring Lamb & Chianti Gravy, and Super-Quick Lemon & Raspberry Cheesecake

Posted on April 16, 2024May 2, 2025

The other Sunday we decided to cook an early Easter meal for the four of us, comprising of spring lamb and chianti gravy, and a delicious cheesecake! It was a day when we were pottering about. The weather was great so Freddie and Sasha were kept amused outside, and meant…

Read More
Desserts Toblerone cheesecake

Easy Salted Caramel Toblerone Cheesecake Recipe

Posted on August 12, 2025August 12, 2025

After some, how shall we put it? ‘Keen’ interest on social media following me making a Salted Caramel Toblerone Cheesecake for a family BBQ yesterday, I thought I would share the recipe here on the blog! This cheesecake is honestly to die for, ideal for lovers of Salted Caramel Toblerone,…

Read More

Comments (2)

  1. Lauren says:
    June 18, 2014 at 11:22 pm

    I LOVE Rhubarb, I would eat it everyday if I could. Jonathan hates it so won’t even contemplate ever growing any x

    Reply
    1. Becky | Spirited Puddle Jumper says:
      June 19, 2014 at 1:47 pm

      Whaaaaat?! How can you not like rhubarb, it’s amazing! Don’t want to cause a domestic but you should put your foot down here- it’s a definite life enhancer! 😉 x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Hi, I’m Becky, a South-East London-based blogger, digital marketer, wife and mum of three. Here you’ll find creative, practical and enjoyable everyday living for modern UK families, including easy recipes, children’s crafts and activities, home inspiration, family life and adventures both in the UK and further afield. Come in and have a look around!

Read me!

©2026 The Spirited Puddle Jumper | WordPress Theme by SuperbThemes