Rhubarb ideas please

Hopeless_Case

Spider_In_The_Bath wrote: »

I have made this before and it is really nice.
Don't worry when the top 'cracks' and sinks a little - it does this every time (you can see it in the picture)

I'm definitely going to make it - I've got a couple of frozen bits of cake which need to go first (might have to be with custard) then I'm good to go

Spider_In_The_Bath wrote: »

I have just got my recipe folder out as I know I have a few rhubarb recipes I have made in the past. I have managed to find the original links to them all.

Bakewell tart:https://realfood.tesco.com/recipes/bakewell-tart-with-rhubarb.html

Creamy rhubarb tarts: https://www.bbcgoodfood.com/recipes/5568/creamy-rhubarb-tarts

Rhubarb and custard pie with crumble: https://www.bbcgoodfood.com/recipes/3292/rhubarb-and-custard-pie-with-butter-crumble

Rhubarb and lemon curd cake: https://www.bbcgoodfood.com/recipes/1974642/rhubarb-and-lemon-curd-cake

Can you tell I grow rhubarb?

For the gooseberries this is very nice: https://www.sarahraven.com/articles/gooseberry_tart.htm

Thanks - I like the sound of all of those, particularly the bakewell tart and the rhubarb and lemon curd cake.

I might have to look into growing it myself, I've put a gooseberry bush in which has a handful of fruit on (as well as the bag in my freezer to use) but I can see an ongoing need for rhubarb too!!

JIL

This came up on my news feed. I liked the idea of some of these.

https://www.thekitchn.com/pairing-rhubarb-258187

Slinky

JIL wrote: »

This came up on my news feed. I liked the idea of some of these.

https://www.thekitchn.com/pairing-rhubarb-258187

Seeing the pairing with coconut, we eat mainly low carb and I replace some of the flour in a crumble receipe with coconot flour. I use 3oz coconut flour, 4oz self raising, 2oz xylitol (instead of sugar) and 3 oz butter.


You need to cover it with some tin foil when cooking as it will burn easier than the usual crumble mix, but take the cover off for the final 15 mins and it's fine.

Hopeless_Case

Slinky wrote: »

Seeing the pairing with coconut, we eat mainly low carb and I replace some of the flour in a crumble receipe with coconot flour. I use 3oz coconut flour, 4oz self raising, 2oz xylitol (instead of sugar) and 3 oz butter.


You need to cover it with some tin foil when cooking as it will burn easier than the usual crumble mix, but take the cover off for the final 15 mins and it's fine.

Sounds lovely!

Nicki

JingsMyBucket wrote: »

@Nicki can you tell us how long you cooked it and with how much water, please? I’ve never cooked rhubarb before but would like to try. I’m also watching my sugar and have an Instant Pot. This would be great on Greek yoghurt for breakfasts this summer. Please and thanks!

Sorry, just come back to the thread!

I used this as a guideline

http://www.underpressure.se/2017/05/31/rhubarb-compote/

I had a bit less rhubarb so didn't use as much of anything but kept cooking time the same. Obviously I replaced all the sugar with an appropriate amount of stevia

Mummy2cheekymonkeys

The rhubarb and lemons curd cake from the good food website is delicious. I make it all the time. I also like to stew the rhubarb with the juice of a orange. I then layer it in a glass tumbler with custard on top and then crumble a couple of ginger nut biscuits on the top. It's kind of like an upside down cheesecake.

Hopeless_Case

Mummy2cheekymonkeys wrote: »

The rhubarb and lemons curd cake from the good food website is delicious. I make it all the time. I also like to stew the rhubarb with the juice of a orange. I then layer it in a glass tumbler with custard on top and then crumble a couple of ginger nut biscuits on the top. It's kind of like an upside down cheesecake.

Sounds lovely!

MandM90

We prep overnight oats for brekkie every night in the summer, to eat at work, and since we've started harvesting rhubarb have been having stewed rhubarb (done in breakmaker with a little sugar and ginger) dolloped on top instead of the usual frozen berries. Also yummy on yoghurt for pud.

Hopeless_Case

MandM90 wrote: »

We prep overnight oats for brekkie every night in the summer, to eat at work, and since we've started harvesting rhubarb have been having stewed rhubarb (done in breakmaker with a little sugar and ginger) dolloped on top instead of the usual frozen berries. Also yummy on yoghurt for pud.

I've never done overnight oats, I know they were very popular when I did SW, I should give them a go