Author Topic: Rhubarb recipes (Read 8188 times)

Mrs Ava · « **on:** April 08, 2008, 14:54:33 »

http://www.rhubarbrecipes.co.uk/

Says it all really.

Doris_Pinks · « **Reply #1 on:** April 09, 2008, 17:50:46 »

Rhubarb salad??? :o My lot would freak if I served them that, they hate rhubarb at the best of times, and I wonder why I grow it!

Thanks for that tho, going to dinner Sat night to fellow allotmenteers, on my own and have to bring a pud, so that link is really handy...........lets hope they like rhubarb! ;) ;D

tim · « **Reply #2 on:** April 09, 2008, 18:21:02 »

FOOL??

Tin Shed · « **Reply #3 on:** April 09, 2008, 20:11:29 »

Thanks EJ. It looks good - that is if I have enough rhubarb left after making your rhubarb chutney!

grawrc · « **Reply #4 on:** April 09, 2008, 20:30:16 »

most of mine goes on rhubarb wine! :-[ :-[

Tin Shed · « **Reply #5 on:** April 09, 2008, 20:46:49 »

Never made rhubarb wine, Grawc, but the rhubarb schnapps is looking good ;D ;D

caseylee · « **Reply #6 on:** April 11, 2008, 00:30:47 »

Pls post recipe for rhubard schnapps sounds yummy

Rhubarb Thrasher · « **Reply #7 on:** April 11, 2008, 12:45:48 »

just made rhubarb muffins. Slight miscalculation - 12 normal muffins and one ENORMOUS muffin ;D

marie59 · « **Reply #8 on:** April 12, 2008, 18:26:55 »

;D The best way to get children to eat rhubarb is cook it in the microwave with only the sugar and then once cooked make some strawberry jelly and put a load in the jelly and it tastes great and good for them too. :D

barkingdog · « **Reply #9 on:** April 13, 2008, 08:28:42 »

Nigella's Rhubarb Schnapps is lovely ;D

Rhubarb Schnapps

1kg of rhubarb to make 600g trimmed weight
300g caster sugar
1 litre vodka, plus more if needed
1 x 2 litre jar
1 x1 litre jar

Chop rhubarb and divide it between the two jars.
Add 150g sugar to each jar, put the lids on and shake well.
Unclip the lids and pour 500ml of vodka into each to fill.
Close the lids, put the rhubarb somewhere cool and dark for at least 6 weeks and up to 6 months. Shake jars every day for the first month or so.
Strain into a jug and then pour into a bottle.

Emagggie · « **Reply #10 on:** April 13, 2008, 09:02:21 »

I've got new crowns in this year so picking is minimal. Yesterday I stewed rhubarb in ginger syrup (I ate the contents of the jar previously :P) then I condensed the liquid that was left by boiling up, put rhubarb and syrup in the bottom of ramekins, made chocolate mousse to go on top and sprinkled with slivered almonds. Even HE enjoyed it! :o

Tin Shed · « **Reply #11 on:** April 13, 2008, 22:24:23 »

Thanks barkingdog - that was the recipe I used. Just haven't had the time to reply!

Doris_Pinks · « **Reply #12 on:** April 14, 2008, 16:18:46 »

I ended up making Delia's pile it high Rhubarb & Orange Meringue Pie.
Everyone was raving about it!

http://www.deliaonline.com/recipes/pile-it-high-orange-and-rhubarb-meringue-pie,1924,RC.html

Was a bit faffy but looked and tasted great.

(didn't make my own pastry used shop bought!)

PurpleHeather · « **Reply #13 on:** April 18, 2008, 19:05:05 »

Rhubarb is just sour that needs sweet to me

Wonder if I cooked it with pork and honey it would work

Rhubarb Thrasher · « **Reply #14 on:** April 18, 2008, 19:20:33 »

you could try it with mackerel

http://thefoody.com/fish/mackerelwithrhubarb.html

Delia had one in an old book too

cambourne7 · « **Reply #15 on:** April 18, 2008, 19:22:52 »

I have a wonderful recipie for cake that is ment for plums but would be perfect for rhubarb i will type it up and post.

busy_lizzie · « **Reply #16 on:** April 19, 2008, 18:19:37 »

Excellent recipes EJ! My rhubarb is coming on a treat and looks like I will have another bumper crop, so plenty left after I have made my chutney for other things. :P busy_lizzie

Poet · « **Reply #17 on:** May 24, 2008, 22:27:40 »

i made nigella's schnapps this year just using a cheap co-op vodka and it's gorgeous!

caseylee · « **Reply #18 on:** May 25, 2008, 01:25:24 »

could you post the recipe for that it looks lush, and also how long did you leave it to stand

Poet · « **Reply #19 on:** May 25, 2008, 12:31:20 »

someone else already posted the recipe in this thread ;D

we left it about 6-7 weeks

it is lush 8)

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Author Topic: Rhubarb recipes (Read 8188 times)