Rhubarb ideas

Noozan

pawpurrs wrote:

Stewed rhubarb and ice cream or yogurt.
Rhubarb cobbler?
Rhubarb ice cream?

I'm going to have to get more rhubarb now, so I can try fruit cobbler (a la Black Saturn ) as I haven't cooked it before.

calleyw

Strawberries go well with rhubarb.

A local bakery does a rhubarb and strawberry slice. Very nice.

What about rhubarb instead of pineapple unpside down cake.


Yours


Calley

[Deleted User]

Apart from an over-grown lawn and weeds my rhubarb patch in my garden grows lovely rhubarb.I have never done anything to it just let it do it's own thing.I get so much of the stuff I give it to the old-folks home down the road otherwise my freezer would be full of it. There is only so much one can eat. My late husband loved it with custard but it's hardly worth cooking it just for me, so I donate it to them and their very grateful for it as well.One of my other neighbours gives them bags full of apples when in season. It's a council-run home so anything they can have for free give the residents something different.
Mind you, if they are going on an outing anywhere and there are seats left over, they often offer them to us locals, so it's swings and roundabouts really.

krishna

Ah rhubarb! Love the stuff. So here's a selection of recipes.

Rhubarb and banana pie
1lb rhubarb
3oz sugar
grated rind of half a lemon
4 bananas
1 egg white
2 oz almonds
2 tabs sugar

Wash rhubarb and cut into small lengths, put into pie dish and sprinkle with lemon rind and sugar. Peel bananas, crush and beat to pulp with sugar; when soft beat in the egg white. Continue beating until quite stiff. Spread on top of rhubarb to form a crust, sprinkle top with blanched almonds and bake in moderate oven for half an hour. Serve hot with custard or cream.

Rhubarb charlotte (not made this one myself)
1lb rhubarb
2 cups breadcrumbs
1 tab brown sugar
1 tab grated suet (or a vegetarian alternative)
quarter tsp lemon juice
quarter tsp nutmeg or mixed spice

Stew rhubarb with very little water and the sugar. Mash when cooked. Grease a pie dish and fill with alternate layers of fruit and the above mixture. Last layer should be crumbs. Bake moderate oven for 30 mins, covering at first but allowing crumbs to brown after 20 mins.

Rhubarb and date bake
Line shallow tin with short crust pastry; spread with generous layer of rhubarb cut into small pieces and stoned dates cut in halves. Add grated rind of lemon and sprinkle with cinnamon. Sugar not necessary as dates give the sweetness. Cover with thinly rolled pastry. Press down well and lightly score top, criss-cross fashion. Bake for about half hour until pastry well browned.

Rhubarb gingerbread
6 sticks rhubarb
2oz sugar
8oz self raising flour
heaped tsp ginger
2oz fat
3oz treacle
level tsp cinnamon
1 egg
5 fl oz milk
Put milk, treacle, fat, spices in saucepan and melt over low heat. Sift in flour gradually and finally add beaten egg. Pour half into greased dish; place chopped rhubarb and sugar on top, pour over remainder of mixture. Bake in mod oven 1 hr. Serve straight as is or with hot milk.

Rhubarb shortcake
Take a few stickes of rhubarb and cook in a casserole in oven with tablespoon of water and a little sugar till tender (but not broken). Meanwhile make shortcake. Rub 3-4oz fat into 12oz flour mixed with 1tsp baking powder. Add 2oz sugar; mix with an egg and a little milk to a stiff mixture. Divide into two. Roll one half out to oblong shape, 1/4 inch thick. Place on greased baking tin. Spread with cooked rhubarb. Roll out other half and put on top. Bake in hot oven for 25 mins. When cool cut in slices.

Rhubarb mould not made this one myself
Stew some rhubarb in very little water and sugar to sweeten. When tender allow to cool. Line pudding basin with slices of stale sponge cake or bread. Pour in rhubarb, making a top of cake or bread. Cover with a plate. Leave to set overnight. Then turn out carefully and serve with cream.

Rhubarb in spiced batter
Seive into a bowl 6oz flour. Stir in two eggs and enough milk to make batter. Beat well and stand while preparing rhubarb. Cut rhubarb into small pieces. Arrange in well greased pie dish. Sprinkle with sugar. Beat into the batter half tsp each of ginger, mixed spice, cocoa. Pour over rhubarb and bake in hot oven until crisp. Serve hot or cold.

Rhubarb sauce Not tried this one myself
3lb rhubarb
3/4 pint vinegar
1lb sugar
half lb onions
1oz salt
pinch cayenne
3tsp turmeric
2tsp mustard
6 cloves
Peel and cut rhubarb as for stewing; peel onions and cut up, put into pan with a little of the vinegar, salt, cloves and cayenne; boil gently for 1 hour. Pass mixture through seive, return to pan, add remains of vinegar and sugar, bring to boil and add turmeric and mustard, mixed with a little vinegar to a smooth paste. Boil gently about 3/4 to 1 hour, till thick; cool a little and bottle and cork tightly.

Other recipes
Also got recipes for Rhubarb and balm wine, rhubarb chutney, rhubarb conserve, rhubarb mint jelly, and rhubarb and mixed peel jam if anyone is interested. Not tried these though.

arkonite_babe

Stewed rhubabr and custard is delish. We used to live on this as kids. I like stewed rhubarb on it's own as well

letsgobilliejoe

i read somewhere that some people eat rhubarb raw, dipped in salt....*shudder*

lets just hope they steered clear of the leaves!!

Noozan

krishna wrote:

Other recipes
Also got recipes for Rhubarb and balm wine, rhubarb chutney, rhubarb conserve, rhubarb mint jelly, and rhubarb and mixed peel jam if anyone is interested. Not tried these though.

Could I have the recipes for rhubarb chutney and rhubarb conserve please?

Strepsy

letsgobilliejoe wrote:

i read somewhere that some people eat rhubarb raw, dipped in salt....*shudder*

lets just hope they steered clear of the leaves!!

I used to have it raw dipped in sugar when I was little. Bit scared to try it now tbh. lol.

krishna

Noozan wrote:

Could I have the recipes for rhubarb chutney and rhubarb conserve please?

Rhubarb chutney
1lb chopped rhubarb
2 chopped onions
2 tsp curry powder
10 tbsps vinegar
1tsp salt
1/4 tsp pepper
2tbsp brown sugar

Put all ingreds in pan. Cook slowly till softened. Then boil rapidly till thoroughly cooked. Keeps well

Rhubarb conserve
Take as much rhubarb as you wish (tender and full grown). Cut off both ends of each stick, but do not peel. Rub with a cloth and cut in pieces about 1 inch long. To each pound rhubarb allow 1lb sugar and put alternately into a dish. Let stand 24 hours, by which time the sugar should be liquified. Pour liquid in a pan and boil briskly for half hour, then add rhubarb with crystallized ginger (c. 2oz per lb rhubarb), boil for another half hour. Take off fire and let stand for half hour before putting into jars.

Shez

Its obviously rhubarb season! my neighbour gave me some and I made a rhubarb and ginger crumble (cook book recipe), it was nice, but DH and myself thought it would be better just rhubarb, no ginger! but obviously its everyone to their own taste!

sometimes there are all these variations when just the good old fashioned stuff on its own is just tickedy boo!

like sandwiches these days - have you ever tried to buy a prepacked sandwich thats just cheese and tomatoe or ham and tomatoe? its always got to have salad or mayonaise in it, or rocket with onion relish! even tuna's gotta have sweetcorn in it!
- which is a bummer when you want a plain sarnie for the kids!!! ha ha