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    • thriftlady
    • By thriftlady 11th May 06, 6:39 PM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    • #2
    • 11th May 06, 6:39 PM
    • #2
    • 11th May 06, 6:39 PM
    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
    • #3
    • 11th May 06, 6:47 PM
    • #3
    • 11th May 06, 6:47 PM
    Thanks Thriftlady - haven't tried rhubarb fool before! Am new to cooking with rhubarb - OH is not a fan but I like it! 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!
  • Sujamjen
    • #4
    • 11th May 06, 7:48 PM
    • #4
    • 11th May 06, 7:48 PM
    I make a version of rhubarb fool with thick custard! Delicious
  • bigmuffins
    • #5
    • 11th May 06, 8:06 PM
    • #5
    • 11th May 06, 8:06 PM
    Sounds yummy!
    I like custard too! How much custard and is it the real stuff or birds?
  • Sujamjen
    • #6
    • 11th May 06, 10:18 PM
    • #6
    • 11th May 06, 10:18 PM
    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
    • By thriftlady 12th May 06, 7:00 PM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    • #7
    • 12th May 06, 7:00 PM
    • #7
    • 12th May 06, 7:00 PM
    Thanks Thriftlady - haven't tried rhubarb fool before! Am new to cooking with rhubarb - OH is not a fan but I like it! 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!
    by bigmuffins
    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
    • #8
    • 12th May 06, 9:25 PM
    • #8
    • 12th May 06, 9:25 PM
    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! Maybe custard.....
    Tasted the rhubarb - was yummy even though mushy!
    Thanks again
    Cheers
    • suki1964
    • By suki1964 12th May 06, 10:26 PM
    • 12,095 Posts
    • 32,350 Thanks
    suki1964
    • #9
    • 12th May 06, 10:26 PM
    • #9
    • 12th May 06, 10:26 PM
    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
    if you lend someone 20 and never see that person again, it was probably worth it
    • elisebutt65
    • By elisebutt65 12th May 06, 10:50 PM
    • 3,793 Posts
    • 7,289 Thanks
    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.
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