Sorry, I should have said stalks. What I meant was that you eat the above-ground parts, not the roots, so applying manure now when the parts you eat are going to be harvested soon is not considered safe, since the manure will be in contact with them. I didn't know if they needed high N fert right now (even if you're not eating leaves ;-)) hence my offer of the fish emulsion, or just a balanced fertilizer. I use manure and compost, fish emulsion (don't have much for grass clippings), leaf mold at my house - I know she and her father start in MG so suppose she wouldn't mind me using that if a liquid "water-in" type fert was needed. I'm not sure the last time goat manure/bedding was put in the garden - may have been tilled in last spring.

I advise giving it the royal treatment this year and see if it doesn't noticeably improve next year--it third year. Third year (or older) plants often outgrow some of their earlier "problems." As Buford suggested, give it a good afalfa feed (pellet, meal, or "tea")now and in about another month. I'd add that you should combine that with an organic feed like RoseTone (monthly until mid-August), and water it a lot. After a season of that, it should be a much improved plant by next year. Oh yes--you do have it in at least 6 hours of sun, don't you? It likes sun. And keep it healthy by spraying Bayer Advanced Garden Disease Control for Roses and Flowers, as suggested above. Good luck. Kate

Thanks, I ended up buying the Victoria after all. I wasn't able to access these forums to read any responses for a couple of days and just bought it today. It was only $4, I don't know what I was worrying about. If I don't like it, I can mail order another variety next year. Sometimes I forget that it's just a plant, not a lifetime commitment.

Ball has directions for canning rhubarb and so does So Easy to Preserve from the University of Georgia. It should not have water added to it. Then, there is also a syrup recipe for canning : I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. Remove lid and let sit another 5 min. in the canner. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place.