Rhubarb recipes

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Rhubarb recipes
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Fee

Joined: 21 Mar 2005
Posts: 15922
Location: Earth

Posted: Fri Apr 09, 10 5:17 pm Post subject: Rhubarb recipes
I want to make something yummy, but low fat, at the weekend, with the first lot of rhubarb that's up, any suggestions? If not, I'll be stewing it, but would rather do something more exciting. Off to do a bit of searching elsewhere too, will post anything I find, I can't be the only one digging in to the first little lot of rhubarb this weekend?

bibbster

Joined: 17 Apr 2009
Posts: 1233
Location: Just a bit inland from Aberaeron

Posted: Fri Apr 09, 10 5:22 pm Post subject:
We had some last weekend, put a black bin over some straw covered rhubarb so it came up earlier,, and just took about a third of the stalks. Rhubarb and ginger crumble yummmmmm

Fee

Joined: 21 Mar 2005
Posts: 15922
Location: Earth

Posted: Fri Apr 09, 10 5:29 pm Post subject:
So far... Rhubarb pavlova. Would serve it in separate bits, with the cream/ice-cream and the fruit separate from the meringue, then I can have some too, but without the cream/ice-cream. Roasted rhubarb with ginger. Rhubarb compote - rhubarb, red wine, ginger, redcurrant jelly, zest and juice of 1 large orange, sugar

chicken feed

Joined: 27 Aug 2009
Posts: 2677

Posted: Fri Apr 09, 10 5:38 pm Post subject:
rhubarb meringue pie

welsh veg grower

Joined: 23 Jan 2009
Posts: 2030
Location: here today but tomorrow...

Posted: Fri Apr 09, 10 5:44 pm Post subject:
I do a lovely rhubarb and pork recipe copied from Jamie Oliver (sorry) Or stew with plums and ginger as a breakfast compote

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Apr 09, 10 6:41 pm Post subject:

Rhubarb schnapps (no good for Fee!) is lovely - half the weight of sugar to rhubarb and cover with vodka. Leave for six months and strain for winter leiquiers or (even better) leave for a year and have diluted with soda water for long summer drinks.

I make a rhubarb custard tart. If you made the custard with eggs and milk (no cream) and a spoonfull of flour, I think it would set ok and still be yummy. Bread and butter pudding does (actually, rhubarb bread and butter pudding might be nice too. I never bother with the butter or the cream in that)

Goxhill

Joined: 27 Mar 2005
Posts: 245
Location: Lincolnshire

Posted: Fri Apr 09, 10 7:33 pm Post subject:

I make a mousse. You cook about 500g rhubarb & add 1 raspberry jelly while it's still hot so it dissolves, then cool till almost setting. Whisk up a tin of evaporated milk that's been chilled for at least 1 hour until it's thick, and fold in the rhubarb mix. Put the bowl in the fridge until well set. Makes a lot and you can use the lower fat evaporated milk. I don't even add any extra sugar to the rhubarb - I find the jelly sweetens it enough. Very popular with most people & particularly my son!

HenX

Joined: 27 Apr 2009
Posts: 1459
Location: Forest of Dean

Posted: Fri Apr 09, 10 7:49 pm Post subject:

wellington womble wrote:

It should be ok if it needs 6 months + to mature!

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Apr 09, 10 7:56 pm Post subject:
True. Good for this year as you won't be tempted to drnk it too soon. You can drink it after about 6 weeks I think, but the longer younkeave it, the more flavour you get. This works with most fruit, by the way. Tayberry, redcurrant, blueberry, raspberry, Seville orange (with spices) and blackcurrant are our favourites.

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Fri Apr 09, 10 9:23 pm Post subject:

welsh veg grower wrote:

I do a lovely rhubarb and pork recipe copied from Jamie Oliver (sorry)

Or stew with plums and ginger as a breakfast compote

I can confirm that the pork/rhubarb dish is fantastic (as can the 'big' bloke at your party, who had more than one helping!)

EV

Gai

Joined: 31 Dec 2004
Posts: 408
Location: Ireland

Posted: Sat Apr 10, 10 3:36 pm Post subject: Rhubarb Tart

This is a favourite in this house from Floyd on France. Not really very low fat though.

Rhubarb Tart

1 kg rhubarb, peeled and cut into small chunks
175g sugar
350g shortcrust pastry
2 eggs
2 tablespoons vanilla sugar
75ml milk
300ml cream

Put rhubarb into a sieve and dust with half the sugar. Leave for 1 hour.
Preheat oven to gas 5, 190 C or 375 F.
Line a flan dish with the pastry and cover with the rhubarb. Break the eggs into a bowl and beat with the rest of the sugar and the vanilla sugar. Stir in the milk and cream.
Pour the mixture over the rhubarb and cook in the oven for 25 min.

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Sat Apr 10, 10 3:42 pm Post subject:
mmmm, rhubarb Mine isnt quite big enough yet, maybe in about 10 days, its certainly shooting up fast enough. I quite often stew it then stir in greek style yogurt to make a slightly less naughty than with cream sort of fool.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Sat Apr 10, 10 3:43 pm Post subject:
I love rhubarb crumble. It's just one of the many puddings I am denied

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Sat Apr 10, 10 4:48 pm Post subject:
It's rather nice to save the excess rhubarb juice left over from stewing, and have a little bellini with something fizzy and alcoholic (sorry Fee, no good for you, I know!)

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Apr 10, 10 8:02 pm Post subject:
It's equally nice (well, as good as it gets) with fizzy water. Makes a nice change from the usual soft drinks.

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