Rhubarb ideas

Katharine

I've seen it said that you don't eat the flowering stem but not sure if that applys to the leaf stalks, I don't know why it would really.

Well that's the Rhubarb and ginger Jam made, yummy! Decided Rhubarb ketchup next, then Rhubeena.

scrooge2008

Any great rhubarb recipes? particularly low fat ones :rolleyes:.

Got a huge patch and don't want it going to waste, or my waist line expanding further.

Many thanks.

Pink.

Hi scrooge,

There's an existing thread with lots of ideas for using rhubarb that should help so I've added your post to it to keep the suggestions together.

These threads may be useful too:

Freezing Rhubarb?

Rhubarb Crumble?

Home made Rhubarb Jam

rhubarb compote - don't want to throw anything

Cooking Rhubarb

Savoury Rhubarb Recipes Wanted

Pink

scrooge2008

Wow thanks Pink-winged.

Chell

newleaf wrote: »

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.

What is golden icing sugar?

I am looking for a rhubard recipe that hides the fact that rhubarb is used. :rotfl:

newleaf

Golden icing sugar, like golden granulated and golden caster sugar, is the unbleached sort. I think most supermarkets sell it these days. You can use ordinary icing sugar if that's what you have in.

bonar

just made the first rhubarb crumble of the season, and I have to say so myself it blooming marvellous. thing is there is loads of the stuff at the allotment. does anyone have any recipes for perhaps jams or else how easy is it to freeze


thanks for the help

pol

It freezes very well, just chop and bag it, no need to cook, although you can if you like.

pol

cats_whiskers

I have recently discovered the allotment growing site which has a big recipe section.

if you google allotment growing recipes you should find it.

cheers

Seakay

can't put my hand on recipes at the moment, but rhubarb is very useful as an up to 50% mixer for other fruits which are hard to set eg strawberry, because it does not interfere with the flavour.