NEEPS

Maria · Posted: Tue Jul 07, 2009 11:32 pm Post subject: What to do with Rhubarb?

It's time my rhubarb was cropped again. Have made some crumble....but...erm...being a novice foodie have no idea what else to do with it.

Fool? (help nina) Have heard of Rhubarb leather for putting ice-cream in that sounded yum....but given recipe book back to library...doh. Also was given a recipe by lovely grandma when waiting for little one to finish dance class. Knew i should have written it down. Remember it having jelly in.

Help anyone?
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andybebbington · Posted: Tue Jul 07, 2009 11:47 pm Post subject:

you could try wine, pie, jam with or with out ginger,

quick fool recipe
Ingredients
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked

Method
1. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium saucepan. Boil rapidly until rhubarb is soft.
2. In a bowl, fold the egg white into the whipped cream.
3. When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
4. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

here a good site

http://www.rhubarbrecipes.co.uk/
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nina · Posted: Tue Jul 07, 2009 11:48 pm Post subject:

Simple,lightly stewed rhubarb and custard is delicious-cold from the fridge, especially in warm weather and not as heavy as a crumble.
Rhubarb and ginger jam.
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Maria · Posted: Wed Jul 08, 2009 12:45 am Post subject:

Oooh yes forgot about jam. Tasted Stoneheads Rhubarb and Almond - twas lovely. I haven't had a go at jam making yet...think it's high time. It's my frugal (or height of tight that's stopped me) i don't have a jam pan yet...worried I'll burn the darn thing if i try and do it in my pans.

And wine - how could i forget - another 'about time' tasks.

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Better late than never!

andybebbington · Posted: Wed Jul 08, 2009 12:54 am Post subject:

i dont have a jam pan either just use a big pan and keep an eye on it the thicker the base the better
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why do feet smell and noses run?

Knowledge is knowing a tomato is a fruit, wisdom is knowing not to put it in a fruit salad!

misteralz · Posted: Wed Jul 08, 2009 9:06 am Post subject:

Bowl of sugar, dip the rhubarb in it, eat.

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Maidenstone · Neepster Joined: 14 May 2008 Posts: 303

I've boiled rhubarb up in water till it is well cooked, then sieve the fibres out till you are just left with the juice, add sugar and dissolve, then keep in bottle in the fridge - lovely cordial, just add water and drink!

Just experiment with quantities.
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misteralz · Posted: Wed Jul 08, 2009 11:33 am Post subject:

That is rather pleasant as well.

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Townie · Moderator Joined: 04 Jul 2007 Posts: 2723 Location: Fife

Rhubarb Vodka...absolutely lovely!

The recipe is on here somewhere, must try and find it.

Julie · Posted: Wed Jul 08, 2009 1:58 pm Post subject:

Stewed rhubarb is good with plain yoghurt too.

If you make wine with it, you will get the best results if you freeze it and then cook it until it just comes to the boil. It's funny stuff and if you boil it properly it can give you a haze which spoils the look of the finished wine. If you want to make chemical free wines, this stuff is useful to know. Parsnip needs to be treated in the same way as it does the same thing, although it is a starch haze in the case of parsnip.
Rhubarb and ginger makes a nice wine

- and you have some demijohns now............
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