Mushy Rhubarb - any ideas?

bigmuffins

Hiya!
I put some rhubarb/sugar in oven to cook for crumble tomorrow and forgot about it - is now all mushy! :eek: Is it still usable - any ideas what to do with it please?

thriftlady_2

Rhubarb fool of course!

Mix with whipped cream and or thick yogurt.Sweeten to taste.

Btw rhubarb is very good in muffins Bigmuffins.I think your might be a bit mushy,but I made some the other day with some rhubarb I'd coked in ginger syrup(from a jar) and they were delicious,lovely and moist.

HTH:)

bigmuffins

Thanks Thriftlady - haven't tried rhubarb fool before! Am new to cooking with rhubarb - OH is not a fan but I like it!:p Could you give me some idea as to proportion of cream/yoghurt to rhubarb please - I had about 800g rhubarb to start with.

I am always partial to a new muffin recipe - if you would be so kind as to post yours!
:beer:

Sujamjen

I make a version of rhubarb fool with thick custard! Delicious

bigmuffins

Sounds yummy!
I like custard too! How much custard and is it the real stuff or birds?

Sujamjen

I use a pint of very thick custart (either instant -the just add water sort or the traditional custard powder, milk and sugar sort) and add the cooked rhubarb - trouble is I can't give exact measure for rhubarb. I usually use 4 big sticks or 6 smaller. The only tip I can add is mix the rhubarb in gradually until you like the look of the consistency. Leave to cool then enjoy

thriftlady_2

bigmuffins wrote:

Thanks Thriftlady - haven't tried rhubarb fool before! Am new to cooking with rhubarb - OH is not a fan but I like it!:p Could you give me some idea as to proportion of cream/yoghurt to rhubarb please - I had about 800g rhubarb to start with.

I am always partial to a new muffin recipe - if you would be so kind as to post yours!
:beer:

I'd use roughly equal quantities of rhubarb and cream.I'm a bit of a 'cook by eye' kind of cook so I'm not exactly sure tbh.

My standard muffin recipe is in US cups I'm afraid.If you haven't got any find a measure that holds 8 fl oz of liquid.

For 12 muffins

In a bowl put;
2 cups plain flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar

mix together,then add
1 cup of cooked chopped rhubarb and ginger(or any other fruit)

In another bowl mix
1 egg
1 cup of milk
1/3 cup sunflower oil

Mix the liquid with the dry ingredients,but not too much.
Spoon into muffin tins and bake at 200c for 25 mins.

Sorry it's a bit basic-I tend to wing it with my muffins in order to use up leftovers.

Mix together

bigmuffins

Thanks Thriftlady & sujamjen! (where's the thanks button when you need it!)
Muffin recipe close enough to one I use & I have cup measures too! Will try it out soon. Have to give the cream fool miss - just dropped carton of cream all over the floor! :eek: Maybe custard.....
Tasted the rhubarb - was yummy even though mushy!
Thanks again
Cheers
:beer:

suki1964

Mushy rhubarb is really nice on top of cereal. Or you can still make rhubarb tart - just add a bit of semolina and/or ground almonds to soak up some of the juices

elisebutt65

I love mushy rhubarb - can eat it every day!!! I'd still make a crumble with it - lol

Lovely for breakfast with a dash of yoghourt on top.

Sujamjen

Our rhubarb plant is doing its usual 'day-of-the-trifid' spring time grown spurt. Have already had crumble and fool this week and yesterday I cut enough to fill 3 bags and freeze for later in the year when it's either a bit stringy or gone altogether! I love rhubarb as you can guess and I also use it as a vegtable, my favourite is in a Persian Stew which is basically a lamb casserole with the addition of the rhubarb (and if I've any spare, some apricots too) and mint.
Hope you all have a great weekend.