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Rhubarb ideas

in Old Style MoneySaving
211 replies 18.3K views
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?
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  • rchddap1rchddap1 Forumite
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    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.
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  • calleywcalleyw Forumite
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    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
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  • AllexieAllexie Forumite
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    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
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  • 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.
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  • SarahsaverSarahsaver Forumite
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  • AllexieAllexie Forumite
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    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.
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  • GaltizzGaltizz Forumite
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    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:
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  • Edinburghlass_2Edinburghlass_2 Forumite
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    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 ;)
  • DaisyDaisy Forumite
    156 Posts
    Here is a great site with everything you ever wanted to know about rhubarb! Contains loads of recipes too.

    http://www.rhubarbinfo.com/
  • squeakysqueaky Forumite
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    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?
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