Rhubarb ideas

Katharine

I'm guessing the lemon juice must extract what little pectin is in the rhubarb? I will try it, although TBH my local shops jam sugar isan't much more that granulated. I'm told underripe strawberrys are better for pectin? I always mix strawberrys with other fruit anyway.

I love rhubarb, that tart smell when its cooking makes my mouth water like pickled onions do.

ladypeanut

I have seen thsese on This morning and i'm about to give it a go

225g forced rhubarb, cut into 1cm pieces
225g castor sugar
500mls water
175g self raising flour
1 heaped tsp baking powder
50g castor sugar
1 medium egg
220mls cold milk approx
couple pinches of salt

1. Place the water and sugar together into a large saucepan, then dissolve over a low heat, and then bring to the boil.

2. Add the rhubarb and bring back to the boil, turn off straight away and leave to cool in a large bowl.

3. This will cook the rhubarb perfectly, once cooled, drain really well.

4. Mix the flour, baking powder, salt, sugar into a bowl and mix well.

5. Add the egg and about ¾ of the milk. Mix to a smooth batter, this should resemble a very thick cream consistency. Add a little more milk if the mixture is too thick.

6. Spoon the mixture into a pre heated non stick frying pan with a teaspoon of oil. Add a few pieces of cooked, drained rhubarb.

7. Cook until the top starts to bubble and is just set. Flip over carefully and cook for further 1 minute.

8. Serve warm with vanilla ice cream and a little of the syrup spooned over.

Mmm Looking forward to tasting these

kunekune

I haven't read the thread, sorry, but I had a little amount of yummy rhubarb in today's veg box. I stewed it with a bit of sugar and we had it with rice pudding. It was fantastic.

WessexCally

I made rhubarb wine for the first time today - only trouble is.....according to my wine book it wont be ready to drink for another 3 years. Oh well !!!

Patrick20

i Haven't the time to read all of the replies to OPs post but incase its not been said try making some rhubarb wine. Would keep longer than most other uses.

Heres a link to some recipes
http://www.rhubarbinfo.com/recipe-wine.html

WessexCally

As I write the rhubarb wine is bubbling away in the airing cupboard, must go to the allotment and pick some more to freeze ready for another wine making sesson. Cant comment on if this is a good use of rhubarb as yet - but will let you know in 3 years !

newleaf

My boss Marjorie, who truly is a domestic goddess, came into work yesterday with a box of this delicious Rhubarb Shortbread, which she makes every spring. The recipe was originally a Nigella Lawson one which was printed in a magazine years ago and has now been lost. As far as I know, it doesn't appear in any of her books, and Marjorie has tinkered slightly with the proportions.

Rhubarb Shortbread

Makes 12 pieces.

For the shortbread:
200g unsalted butter, softened.
200g plain flour
35g cornflour
3 level tablespoons golden icing sugar, sieved.

For the topping:
250g rhubarb chopped into small pieces.
2 large eggs, beaten.
25g plain flour.
200g Demerara sugar (150g if rhubarb young & relatively sweet).
Few drops Madagascar vanilla extract.

You will also need:
7"x10" Brownie tin, lined with foil.

Preheat oven to 180 C 350F gas mark 4.
To make the shortbread, mix butter, flour, cornflour & sugar together. The easiest way to do this is to use a free standing electric mixer with the paddle beater, but a bowl & wooden spoon would also do. Either way, it should not take long to come together to form a dough. Press the shortbread evenly into the bottom of the tin. !!!!! with a fork and cook for 15 - 20 mins, by which time the edges will be beginning to brown and the middle will still look quite pale.
Combine all the topping ingredients in a bowl and pour onto the shortbread base. Put it back into the oven and cook for a further 40 mins, or until the top is golden brown. Allow to cool in the tin then cut into squares or bars.

Katharine

I made rhubarb chutney today with ginger and figs the river cottage one, tastes wonderful, can't wait until it matures. That's 3 of the RC rhubarb recipes I've made so far, rhubarb and ginger jam next. Now even more is ready to crop! I'm having trouble decideing what else to do next, ketchup, rhubeena, or sweet pickled? I have trouble waiting until my wines are mature, so I've no chance if it's 3 years! Rhubarb wine is marvelous tho, should be worth the wait if you can!

Katharine

Does anyone know is it OK to eat the stalks growing from the flowering round stalk? I cut the flowers out and an not eating the round stalk obviously, but the leaf stalk growing from it look much the same as normal stalk except for the fact they have less red and more green.

mrs_drudge

No idea!
I have made a rhubarb and ginger cake - standard sponge cake recipe (I have balance scales and put eggs in one side and weigh the same weight in butter, sugar and SR flour) then chop the rhubarb up into small dice and add a couple of teaspoons of ground ginger to the mix. Do this with cooking apples and cinnamon too in season.
Also stew the rhubarb (with sugar!) and use in milk shakes. (About 1/3 pint rhubarb puree in pint glass fill with milk and whizz with stick blender)
Many many years ago made rhubarb marmalade which was gorgeous but have completely forgotten where I got the recipe.