Rhubarb ideas please

Hopeless_Case

I've been given loads of rhubarb, it's sat in my fridge now but I need to prep it to freeze, and I'm new to rhubarb and would welcome ideas about how to use it (sorry couldn't see an appropriate existing thread to put this in)

Edit: I've got a pack of gooseberries which I was given last year sat in my freezer, and I'd love ideas for this too - thanks

Si_Clist

Make jam. Or crumbles

Nicki

I was given a smaller amount recently. I love rhubarb but no one else in my family does. I cooked mine in my instant pot with ginger, cinnamon and stevia (I'm also watching my weight) and had it with natural yogurt for breakfast over several days. It was very nice!

JIL

On the BBC website there's a link to a rhubarb and custard cake. I used the recipe and made muffins, they were delicious.

https://www.bbcgoodfood.com/recipes/10500/rhubarb-and-custard-cake

Debran

If you want to freeze rhubarb I just stew it in a deep, open dish in the microwave till it's soft. I add nothing to it - especially not water as there is lots of juice in it, hence the open dish. Allow it to cool then separate it into freezer bags in amounts appropriate to how you will use it later. Label and freeze.


When I thaw it out I then sweeten it, add whatever I wish to it and then use it in a recipe. It's usually a crumble.

Islandmaid

Dip in sugar and eat

Or rhubarb and ginger jam

Need2bthrifty

I've done this in the past and it was very nice, going to try it with gin next time.

https://www.thekitchn.com/recipe-rhubodka-rhubarb-vodka-121087

YorksLass

You could cook the gooseberries in the same way as you would with cooking apples to make a sauce. It goes really well with oily fish such as mackerel or fatty meats like pork, goose and duck. If you only wanted a small amount, the rest could be re-frozen in one portion pots.

[Deleted User]

Rhubarb fool, stew the rhubarb with some sugar and ginger until its soft. allow to cool. make up some custard. liquidise the rhubarb gently and then add to the custard put into dishes into the fridge and allow to go cold, Put cling film on the top to stop a skin forming on the custard, once its cold, a little cream on top, delicious.

I open freeze my rhubarb, chop it into 1" size bits and open freeze on a tray, then pour into a container, you can use as much or as little as you want. You can also make rhubarb and strawberry jam, there is quite a bit of pectin in rhubarb, google the recipe.

Sedge123

If you have kids then stew it and freeze it in ice lolly mounds. My kids love them!

VfM4meplse

Debran wrote: »

If you want to freeze rhubarb I just stew it in a deep, open dish in the microwave till it's soft. I add nothing to it - especially not water as there is lots of juice in it, hence the open dish. Allow it to cool then separate it into freezer bags in amounts appropriate to how you will use it later. Label and freeze.


When I thaw it out I then sweeten it, add whatever I wish to it and then use it in a recipe. It's usually a crumble.

Sedge123 wrote: »

If you have kids then stew it and freeze it in ice lolly mounds. My kids love them!

I think these are the most practical suggestions. There is only so much crumble one can take!

I like the idea of the rhubarb and custard cake, but I am sceptical - although it says drain the juice, rhubarb just keeps giving. Good to hear from someone that has tried the recipe though.

Here's what the great HFW has to say about rhubarb: https://www.theguardian.com/lifeandstyle/2007/jan/06/foodanddrink.recipes3 . Islandmaid is spot on!