Rhubarb ideas

juliapenguin

Delia Smith does a rhubarb crumble ice cream - I always hated rhubarb and made it because I'd been given some - I was amazed at how delicious it was. It's not the cheapest recipe but I've made it loads of times for parties and dinners and never met anyone who didn't love it, even if they didn't like rhubarb.

Julia

thriftlady_2

Juliapenguin are you Penelopepenguin's sister -she's a Delia fan too ?:D

trying-very-trying

I actually buy frozen rhubarb. I mix it with frozen or fresh apples and put a crumble mix on top, if you use more apple than rhubarb, they might not notice. It's nice with a bit of ginger in it as well.

purpleivy

Excellent suggestions, Julia, I have granulated and sheet gelatine in the drawer, can't use those with dd who is vegi, but maybe I can investigate using the agar-agar I bought recently and haven't used. Also got old creme de cassis lurking, that would make it a pretty colour and maybe even put the little darlings off the scent of the fact that it is after all rhubarb LOL *does Muttely laugh*

purpleivy

I don't mind spending a bit, after all, the rhubarb was free! Likely to be more this year too. I'm all for free food. THey always have more blackberries than they need as well.

viv0147

Put a mustache on it

freyasmum

What I did a few weeks ago was mix some frozen summer fruits and rhubarb together as I didn't have enough summer fruits left and made it into a crumble. Served hot with ice cream, it was delicious :drool:

Lx

noonesperfect

Rhubarb and date pie, mmmm. It doesn't disguise the flavour that much, but you don't need so much sugar as the dates do it for you.

Rhubarb and orange

2lb rhubarb
quarter pint of water
8oz caster sugar
rind and juice of 1 orange

Trim and wash the stalks of rhubarb, then cut into 1" lengths
Measure the water and sugar into a large saucpan. Stir over a low heat until the sugar has dissolved, then bring up to the boil. Add the rhubarb, bring back to the boil, then lower the heat and simmer very gently, covered with a lid, for 3-5 minutes. Draw the pan off the heat and leave covered for a further 5-10 minutes until the rhubarb is quite soft but still in pieces. Add the finely grated rind and juice of an orange. Pour into a serving bowl. Cool, then chill until ready to serve.

This is really yummy and the rhubarb and juice remain a pretty pink.
(works best with forced rhubarb, but the older stuff is still flavoursome).
Soz didn't notice you had frozen rhubarb, so I'm not sure if this would work, but the pie would.

stilernin

I used to make rhubarb jelly with a standard tablet of lemon or raspberry jelly.

Gently cook approx 1lb of rhubarb with sugar to taste. Make up the jelly with just 1/4 pint of water and gently stir into the cooked fruit. Leave to set.

You only need 1/4 of water as the rest of the liquid comes from the fruit and sugar.

D&DD

I made Rhubarb and Strawberry Jam this year and also Rhubarb and Apricot both were lovely but sadly didn't make nearly enough!!