Rhubarb ideas 21 April 2005 at 1:50PM in Old Style MoneySaving 211 replies 18.3K views

Trying2Save_3

I have loads of rhubarb growing and the question is what to do with it besides crumble and putting a sponge mix on top? I've chopped some up and frozen it. I also worry about the amount of sugar you have to add to make it edible. Any healthy ideas anyone?

rchddap1

When my mum makes rhubarb crumble she always forgets to put sugar in. So the end result is that everyone adds a bit at the table instead to suit personal taste. Don't have any other recipes though sorry.

calleyw

In the latest Asda ffree magazine they have a rhubarb meringue pie.

So you make pastry line a dish and then blind bake. Put cooked rhubarb in the middle and then cover with the meringue and then bake for 15 mins until set.

Yours

Calley

Allexie

Try putting a few strawberries in with the rhubarb when you make crumble...you will need less sugar and its amazing what a difference they make to the flavour (and colour). I usually have some in the freezer, (no need to defrost), left over from the previous summer's glut.


hth

Penny-Wise_4

my mum uses a herb - sweet cicely (sp?) - it has a sweet aniseed flavour.

When you cook the rhubarb you add in a few leaves and you can use less sugar. The aniseedy flavour doesn’t really affect the taste of the end dish as the rhubarb has a much stronger flavour, it just adds some sweetness.

Also you can eat the green unripe seed heads of sweet cicely like sweets.

Sarahsaver

a sauce for fish

Allexie

What about Rhubarb Fool??



Ingredients
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked




Method
1. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium saucepan. Boil rapidly until rhubarb is soft. Leave to cool.
2. In a bowl, fold the egg white into the whipped cream.
3. When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
4. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

Galtizz

I remember eating it as a child (I think it was raw?, not sure now) we just had it plain, dipped in icing sugar hmmmmm :drool:

Edinburghlass_2

Galtizz wrote:

I remember eating it as a child (I think it was raw?, not sure now) we just had it plain, dipped in icing sugar hmmmmm :drool:

yes a poke made from newspaper and filled with sugar to dip the rhubarb, sitting in the garden in the summer sunshine :j

Just plain old rhubarb and custard, nothing nicer

Daisy

Here is a great site with everything you ever wanted to know about rhubarb! Contains loads of recipes too.

http://www.rhubarbinfo.com/

squeaky

Allexie wrote:

What about Rhubarb Fool??
Ingredients
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked

Yum!

Could you copy it into the Old Style recipe thread here please?