Rhubarb ideas

Penelope_Penguin

Katharine wrote: »

Rhubarb jam is perfect for breakfact with yoghurt and more convenient than haveing to defrost some everyday IMO. Just make sure you use sugar with added pectin.

I never use pectin sugar and my rhubarb (and my strawberry ) jam sets with no problem

Penny. x

tiddly_widdly

I make a lovely spiced rhubarb chutney from a recipe I found on allotment.org .uk. Its delicious. The longer you leave it the better it gets and it tastes fantastic with cheese and ham. Oh and they have so many other recipes on there as well, definately worth a look

kippers

Rhubard jam...yum yum...i'm on my 2nd home made jar already this spring (i have it on h/m bread for breakfast every morning). I don't use jam sugar either, i just use normal sugar

newleaf

I made a lovely rhubarb sponge pudding last weekend in my remoska: about an inch deep of stewed rhubarb in the bottom of the shallow pan, a 4oz/1egg sponge mixture on top, (I also put a few drops of almond essence in the sponge mixture), cook for about 20 mins, served with custard - delicious!

msb5262

Hi newleaf - rhubarb sponge pudding sounds great. I'll give it a try but I just wanted to ask, is your Remoska a standard or grand?

newleaf

It's a standard

Katharine

Pentelope penguin how do you make it set when rhubarb has so little pectin in it?

SassyMoneySaver

I love rhubarb and I stew it with sweeteners and then mix it in with some icecream taht has softened a bit and then put it back in the freezer.

Serena51

Yes you can freeze rhubarb raw. Wash and cut into chunks then bag in suitable amounts and freeze.

If you grate a little root ginger in when cooking you won't get that 'fuzzy' feeling on your teeth.

Valli

another rhubarb jam maker here - I was taught to use lemon juice and I always use granulated sugar!

In fact I have popped in here to see if anyone was jamming as I am just about to!