I have a huge pile of rhubarb from the garden

Toomuchdebt

What can I do with it to save it for winter? I don't have much freezer space.

moneyistooshorttomention

I've dehydrated some of mine.

I've got in mind an experiment of bottling it just in cold water. I gather it's one of only 3 fruits it's possible to bottle in cold water with nothing else (something to do with acidity??). Reason being I don't use sugar in my cooking.

That reminds me - one of the "how to" directions just said chop it, put it in jar, cover with water, put on lid. Another set of them said about swopping the water after 10 minutes (didnt say why??) and then putting the lid on. Must experiment with that.

[Deleted User]

Rhubarb chutney, have the recipe if you'd like it or there are many online or rhubarb and ginger jam. If you have a dehydrator it dries off and stores in a jar or locktight container very well, I found some at the back of a shelf that I did 3 years ago, kept perfectly!

mum2one

ive just made batch of rhubarb and orange jam, as well as rhubarb and raspberry.

freeze some

Pie, crumble, cake. x

Butterfly_Brain

Step by step bottling Rhubarb here.............
https://www.theguardian.com/lifeandstyle/wordofmouth/gallery/2009/feb/24/rhubarb-bottling-preserve

Butterfly_Brain

I still have quite a lot of rhubarb so I am going to do some chutney tomorrow and some rhubarb and vanilla jam which is a family fave

thriftmonster

Rhubarb and dried fig jam - really lovely- and then there a "Cooking Canon" recipe for a pudding called John Peel's Grave which is a steamed lemon sponge with said jam at the bottom of it.

VfM4meplse

What does dried rhubarb taste like? Does it become sweeter or sharper?

Nonnadiluca

I always put a little vanilla extract with rhubarb, however I cook it as I think it really improves the flavour. Rhubarb jam is delicious, especially stirred into Greek yogurt. Last year DS made rhubarb vodka which apparently was lovely. He's going to have a go at rhubarb gin this year, I think I will volunteer my services as quality control!

[Deleted User]

I picked some yesterday and poached it with some honey and a few chopped up wrinkly apples that I wanted to use up, a dash of cinnamon went in as well.I have a nice bowl of it in the fridge to use with yogurt mixed up or to top with thick gloopy custard I think the rain has brought it on this year more than ever before.I have one small crown that suits me brilliantly as its just enough for me to use in puddings and cakes.I have also made a sponge cake with rhubarb instead of apples if I get a bit too much makes a nice change

Slinky

For those that like ouzo, a glugg of that lobbed in does wonders for the taste of rhubarb.