A big thank you whoever it was for persuading me to freezer rhubarb. It is like a taste of spring. I like it zapped in the microwave with apple juice and then with yoghurt. I hope to freeze much more next year.
I am also really enjoying red, black currants and blackberries. Lovely! turns a cheapo plain yoghurts into an expensive mega fruity ones. .
OH loves his microwave breakfast porridge supplemented with soft fruit from the freezer.
And they make a very fast sweet course. Bought meringue shells filled with drained berries, topped with whipped cream and either a berry on top or some cake decorations. The drained juice can be 'fortified' with a shot glass of rum or brandy and spooned over at the last minute.
Frozen blackberries, strawberries or raspberries can be dropped straight into jelly as it is being made and they don't mush as the jelly holds them in place as they thaw and it sets.... :wave:
Saddad just done some raspberries in jelly for the granddaughter and her friend, I'll make a sieved sauce and serve with ice cream in a posh glass. They think I'm ever so clever :tongue8:
Ok I have tried to find the advice about freezing rhubarb, no luck :BangHead:
So how did you do it, please.
thanks
Bill
I just chop the rhubarb up and put it in a freezer bag and then into the freezer. I find I can break off the right quantity for making jam, crumble etc. The fruit I put on trays, freeze and then put in bags - that way they remain as single fruits.
Regards
Bluecar
It's a no brainer. Peel and chop the rhubarb into manageable slices, into a freezer bag - if you can give it a little shake as it's freezing and you will find that then you can easily break it up if you only want to use part of it. Then you just cook it as you normally would, if I make a crumble, I put the rhubarb in the dish sprinkled with sugar while I get the rest ready, maybe chop apples to go in too, and I cook it like that, from frozen. It cooks very quickly.
I simply washed the stems and shook dry then chopped, bagged and into freezer no peeling, it takes the pink/red off. I choose nice tender stems.
Ok Thank you all for the responses.
We love rhubarb and usually end up giving it away as we have so much.
Just the mention of the taste of rhubarb sent me drooling.
Rhubarb, honey and red wine slow cooked and then topped with clotted cream.
Hmmmmmmmmmmmmmmmmmmmmmmmm!
Bill
Quote from: Bill Door on January 07, 2014, 16:23:32
Ok Thank you all for the responses.
We love rhubarb and usually end up giving it away as we have so much.
Just the mention of the taste of rhubarb sent me drooling.
Rhubarb, honey and red wine slow cooked and then topped with clotted cream.
Hmmmmmmmmmmmmmmmmmmmmmmmm!
Bill
Hmmm that sounds lovely - I have mine with low fat yoghurt- not got quite the same ring to it!!