Episode 77-Elke's Perennial Faves

Botanus Garden Club - Episode 77

March 5, 2015

We've all been waiting patiently to hear about what Elke has chosen for her Faves this spring season.

Now's the time to find out!

Join Elke and Wendy for a fun and informative discussion about which plants tickled Elke's fancy this season - and why you should consider growing them yourself!

~ Elke's Perennial Faves 2015 ~     

Watch the episode and enter for your chance to win one of Elke's Faves!

Simply answer this week's contest question and email your answer to gardenclub@botanus.com

Congratulations to this week's winners whose names were drawn from all of those you correctly answered the question:

How deep do you plant rhubarb? 

Answer:

2 inches below soil level

 

Our lucky winners are:

 

Marcele G. from North Vancouver BC who will receive the Sylvia Pompon Dahlia

Darlene K. from Wynndel BC who will receive the Rodgersia pinnata 'Chocolate Wings'

Jocelyn W. from Toronto ON who will receive the Gypsophylla paniculata

Michel L. from Magog QC who will receive the Canada Red Rhubarb

Here is a delicious recipe we received from one of our regular Botanus Garden Club viewers Pam B. from Lantzville BC

As I promised here is that great rhubarb cake recipe. So easy, if we only had rhubarb!!! Ingredients: 1 lb. diced rhubarb ,1/ 2 cup  hot water, 1 egg, 1/2 tsp vanilla, 3/4 cup white sugar, 3 tbsp butte( can use marg) 1 1/2 tsp baking powder, 1 cup flour, 1/ 4 tsp salt, 1/2 c milk.

 

Mix into a thick batter. Spread evenly over rhubarb.

 

Combine the following: 3/4 cup white sugar,1/4 tsp salt,1/4 nutmeg, 3 1/2 tsp cornstarch and 1/4 tsp cinnamon.

Mix well and sprinkle over batter. Pour hot water over all. DO NOT STIR.

Bake for 50-60 minutes at 325 degrees until toothpick comes out dry. Delicious on its own or with french vanilla ice cream or for a really decadent dessert serve with whipped cream. It never lasts long at my house!! Enjoy sincerely Pam B.