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General Chat Thread, Rhubarb Recipes in General; In our fruit & veg box this week, we got a lovely bunch of fresh rhubarb. The obvious use for ...
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    Rhubarb Recipes

    In our fruit & veg box this week, we got a lovely bunch of fresh rhubarb. The obvious use for it would be a rhubarb crumble. However, I'm wondering if anyone has an alternative use for it?

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    elsiegee40's Avatar
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    I just like it stewed and then served with vanilla ice cream!

    or

    Elsie's Mum's Rhubarb Fool
    Stew rhubarb with as little liquid as possible and sweeten to taste (Chop into 2 inch pieces and microwave without water works well) - you may need to strain it before sweetening. Allow to cool

    Make custard from powder to double the normal thickness. (You need an equal volume to the fruit)

    Stir into the fruit, transfer to individual glasses or bowls if wished, and leave to set in fridge.
    I've got a lamb & rhubarb recipe somewhere and also one for chutney, but I'd have to look those out.
    Last edited by elsiegee40; 23rd May 2012 at 02:44 PM.

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    Rawns (23rd May 2012), teejay (23rd May 2012)

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    sonofsanta's Avatar
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    This recipe - Rhubarb and Custard cake - couldn't be much easier, and is delicious. Top tip: either serve it upside down, cos all the rhubarb has sunk to the bottom of the mix, or bake the base for a couple or three minutes first to stop it dropping all the way to the bottom (though I haven't tested the latter method yet)

    Or, get your homebrew on, and make some rhubarb wine. Takes a bit more patience but is dead simple to do, and, y'know, is free wine. Rhubarb beer recipes should also be easy to come across.

    (I have a giant rhubarb plant in my garden that is approaching Triffid proportions. I am regularly doing rhubarby things)

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    CESIL's Avatar
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    I cooked some from our garden last week...

    Chop into 1 inch lengths and simmer in a little water with a spoonful of sugar and a vanilla pod until just soft...delicious on fresh home made vanilla panna cotta

    For a more grown-up version try using white wine instead of water and add some finely chopped crystallized ginger...

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    My mother does a rhubarb and lemon flan thing, which is apparently dead easy (cannot confirm) and is pretty darn tasty (can confirm). It's no rhubarb crumble, but it;s a bit more summer compatible. This looks roughly like it: Rhubarb and Lemon Flan « The Fuzzy Times though I know she uses forced rhubarb and the recipe here seems to use garden variety.

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    Rhubarb Crumble BUT.. use smashed ginger biscuits instead of flour, use the usual butter and cover in foil. Extra Yummm.

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    I need another post before I can post links, so this is it, proper post with links to follow

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    This is a really good recipe, it does take a while to make but its so worthwhile and is almost better reheated the next day! I find it makes a nice change from the usual desert recipes that crop up when discussing rhubarb:

    my favourite hot and sour rhubarb and crispy pork with noodles | Jamie Oliver | Food | Recipes (UK)

    Also I came across this recipe the other week, and I can't wait to try it now the weather has heated up:

    Rhubarb mojito + a giveaway | Not Without Salt

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    Cleaning saucepans. About the only real use for the stuff.

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    Rhubarb Bellini - stew up the rhubarb with a little sugar & ginger. Blend to a pulp in a blender. Mix a big spoonful into a glass of cheap cold fizz - afternoon bliss - specially in this current mini heatwave...

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    Rhubarb Schnapps.

    Take 1 litre of the cheapest vodka you can find. Pour in to a cleaned, wide-necked bottle. Add 600g of washed rhubarb which you've chopped in to 1-inch lengths. Add 300g caster sugar. Put the lid on the bottle. Shake and move to a cool, dark place. Every day for the first week, shake the bottle gently to make sure that the sugar is all dissolved. Leave for at least two weeks and if possible, six weeks. After two weeks, the schnapps will be a pale pink colour but that fades after six weeks. However, after six weeks the flavour is far better.

    When the process is finished, strain from the bottle in to another clean bottle, and dispose of the rhubarb (or cook and eat if you like vodka'd rhubarb).

    I've done this recipe for the last 2 years, and it's a fantastic drink. I don't even like spirits normally but this is superb.

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    I like the idea or crumble but using ginger biscuits! And the schnaps! However I'm not sure the wife would be happy if I used her vodka supply!!!

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    Quote Originally Posted by Rawns View Post
    I like the idea or crumble but using ginger biscuits!
    I do that too... delicious

    Quote Originally Posted by Rawns View Post
    And the schnaps! However I'm not sure the wife would be happy if I used her vodka supply!!!
    Get your own then!

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