Quick rhubarb questions

Justamum

janetmw wrote: »

I recently made a delicious pudding by covering chopped sweetened rhubarb with a lemon drizzle sponge. I put the grated lemon zest in the sponge mix and when it was cooked, drizzled over the lemon juice and sugar mixture. It was served with lashings of custard.

Now that sounds delicious!

babychick

This is going to sound like a really silly question to most of you but I've never done it before so I don't know (and my Mum doesn't like rhubarb so I can't ask her either!) BUT I've been given some rhubarb stalks which I'm planning on stewing and having with yoghurt etc but I don't know how far up the stalk I'm meant to use? Just the pink part? So far up so it's pinky/green? Help please!
TIA.x

zzzLazyDaisy

You can use all of the stalk -just cut off the round bobbly bit at the bottom and DON'T use the leaves (they are poisonous). Also if you haven't cooked rhubarb before, be aware that you don't need a lot of water and watch it because it cooks very quickly.

Enjoy it! I LOVE rhubarb! :-)

-taff

If it's very chunky you might have to peel it because when it's left to get really big, a tough skin forms and it can become stringy.
More than a couple of fingers [ish] thickness and it'll need peeling.
Google for a recipe for rhubarb and custard cake...delicious...or rhubarb and vanilla jam, tastes like custard....yum.

lostinrates

zzzLazyDaisy wrote: »

You can use all of the stalk -just cut off the round bobbly bit at the bottom and DON'T use the leaves (they are poisonous). Also if you haven't cooked rhubarb before, be aware that you don't need a lot of water and watch it because it cooks very quickly.

Enjoy it! I LOVE rhubarb! :-)

I love rhubarb too.

My preferred way to cook it is in the oven with sugar but NO water. The taste is intense and the texture better IMO.

But tbh, I'd eat rhubarb any old way.

It's really at the very end of when we want to be eating it really, so enjoy it especially. Sigh. Till the next super pink forced delicious stalks!

meritaten

at this time of year when you get the really thick chunky stalks I peel them and cut them into smaller chunks never more than an inch. I dont add water to stew them - just sugar and a gentle heat. I love rhubarb tart - but I often add a good few strawberries if I have them. Rhubarb crumble and custard is good too.
oh and as others have said - use the stalk below the leaf and just above the rounded bit at the bottom.

joedenise

I like to cook the rhubarb really well with some honey or syrup and then once cooled mix it with natural yoghurt to make a rhubarb fool. Even nicer if you some cream to mix it with but I rarely buy cream!

Denise

zippychick

ive merged this with quick rhubarb questions

Zip