The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: ballingall on April 27, 2014, 11:12:29 am
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Just been down to the orchard to look at which plum trees have got blossom, and I suddenly realised the rhubarb needs picked.... Now, we all like Rhubarb in the house, but I don't have many recipes to know what to do with it, and there is only so much stewed rhubarb and rhubarb crumble we can eat. Plus I still have rhubarb in the freezer from last year!
So, what are your recommendations please?
Beth
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We've tried wine a few times but never managed to get it quite right, our friend's dad did though and was quite tasty.
Rhubarb and ginger spread is nice on toast, you could make a preserve.
Dans
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How do you know when the rhubarb is ready to be picked? There is a huge patch of it in my new holding but ive no eperience with it.
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I have just eaten my second rhubarb trifle for this year. I love the stuff.
I have seen recipes for rhubarb cake which I am going to try later.
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There's the obvious rhubarb and ginger jam, but then also rhubarb marmalade which is delicious - I cheat and use half a tin of Mamade and 3lbs rhubarb.
You can make a sauce to go with fish, which would be worth trying with other meat too.
Clarebell, you can pick rhubarb whenever there are any stems long enough to pull. Slide your hand right down to the base of each stick, then pull firmly, with a slight twist, until the whole piece comes up. Don't cut it off the plant and remember the sap and leaves contain oxalic acid.
Really you should not pick rhubarb after June so it can build up some reserves before it dies down for winter.
I'll see if there are any other recipes worth making.
My patch is huge and I've made all the jam we have room for, so it's just gently poached with ice cream for the next couple of months.
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I make wine to this recipe and it's always been good - just put another gallon on tonight:
http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/25/how-to-make-rhubarb-wine (http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/25/how-to-make-rhubarb-wine)
My wife keeps making (and eating) this rhubarb and ginger syllabub and it's very very good
http://www.bbcgoodfood.com/recipes/2063652/rhubarb-and-ginger-syllabub (http://www.bbcgoodfood.com/recipes/2063652/rhubarb-and-ginger-syllabub)
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Sugared rhubarb windows. A basic sponge (Victoria sandwich) mix in a square/rectangular tin. Arrange lightly cooked pieces of rhubarb to represent windows in a building. Sprinkle with sugar and bake until done. Serve with cream or custard.
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We always had rhubarb juice when I was a kid, made with a steam juicer.
It's also nice mixed with strawberries for jam.
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This is on the menu tomorrow. Roast duck with Potato Rosti with sauce of port and Rhubarb
It only uses 3 stalks but is certainly something different.
http://www.bbc.co.uk/food/recipes/roastduckwithrostipo_74754 (http://www.bbc.co.uk/food/recipes/roastduckwithrostipo_74754)
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Definitely going to make that syllabus!
I make loads of rhubarb ice cream
http://www.nigella.com/recipes/view/rhubarb-ice-cream-1351 (http://www.nigella.com/recipes/view/rhubarb-ice-cream-1351)
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Just remembered a friend of mine regularly includes rhubarb in stir fries.
I also used to thicken stewed rhubarb with strawberry or raspberry jelly... Served with cream vanilla sauce it's a kind of simplified trifle.
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We always had rhubarb juice when I was a kid, made with a steam juicer.
That's what I make - litres of the stuff.... my favourite home-made juice!
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We always had rhubarb juice when I was a kid, made with a steam juicer.
That's what I make - litres of the stuff.... my favourite home-made juice!
Must be a German thing... :D
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Pretty ordinary but stewed rhubarb mixed with Greek yoghurt is delicious IMHO.
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We always had rhubarb juice when I was a kid, made with a steam juicer.
That's what I make - litres of the stuff.... my favourite home-made juice!
Must be a German thing... :D
Definitely - most people do not understand a word if I talk about my steam juicer... ;D
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We always had rhubarb juice when I was a kid, made with a steam juicer.
That's what I make - litres of the stuff.... my favourite home-made juice!
Must be a German thing... :D
Definitely - most people do not understand a word if I talk about my steam juicer... ;D
I've brought our old one with me - nobody else in the family wanted it; but these days I don't make juice, as it does need quite a bit of sugar and I've gone off sweet stuff. Don't think I'll find a taker for it, though - or is anybody here interested? Would be difficult to send, though.
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Well, I harvested some rhubarb and made a crumble. Unfortunately my kids didn't like it, i think it was too tart for them. Maybe i'll try a jam
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How old are the kids? Mum always used to set some stewed and sweetened rhubarb into orange jelly for us when we were young - I can almost taste it now :yum:
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They are 3 and 4. My eldest, who is 7, like it but the littlies said they didn't. Rhubarb and orange sounds yummy!
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That reminds me, I have some rhubarb in raspberry jelly in the fridge. I feel a snack coming on. ;D
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Rhubarb and orange sounds yummy!
If you stew the rhubarb with a little orange peel (from an organic orange, otherwise it's just all chemicals), you can considerably cut down on sugar - it cuts the acid. I don't put any sugar in these days.
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I'm not a great rhubarb fan but feel that I should eat it to do me some good so I usually stew it with something else. Plum or apple, or both together with the rhubarb work well. You can often get a punnet of plums for £1 in the supermarkets so it doesn't work out too expensive.
I always add sweetener rather than sugar too as I am forever on a diet :D
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You can make a tasty rhubarb chutney
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You can make a tasty rhubarb chutney
I'm about to try rhubarb chutney - do you have the recipe for yours MischieMoo?
I measured my rhubarb sticks today - 2'/60cms long. Usually my crop has been blasted to kingdom come in the gales by this time, so I want to make as much as I can before that happens.
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Thanks for the ideas all- some great recipes. I like the ice cream recipe, and tempted to try the wine.
Also curious about the juice- how do you make it?
I found a recipe online for pan fried pork chops cooked with rhubarb an Marsala wine. Had that last night and it was lovely!
http://www.theguardian.com/lifeandstyle/2014/mar/15/rhubarb-recipes-10-best (http://www.theguardian.com/lifeandstyle/2014/mar/15/rhubarb-recipes-10-best)
The pork chops are the sixth one down.
Beth
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Also curious about the juice- how do you make it?
You need steam juicer for that - if you've never seen one, google it, there's loads on the web. Basically, you steam the chopped rhubarb and collect the resulting juice, sugar it and fill it boiling hot into bottles which are then sealed.
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Had a look at that Guardian link and there are some fantastic recipes there - got the ginger and rhubarb bars cooking now. :yum:
Am going to look more at that. Guardian site as I cooked a few recipes from their "10 best cauliflower recipes" which inspired me a couple of weeks ago, see what else will inspire me! (Hope it's not fattening)
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I'll look out the recipe for the chutney for you Fleecewife, just got to remember where I put it!
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I put my recipe for rhubarb,orange and ginger cordial on the drinks bit of the forum. Highly recommended.
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I love it in crumble, tarts and eves pudding. Make jam and also freeze.
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Rhubarb chutney :
makes appx 6lb .
5lb rhubarb
2lb onions
2 pints white vinegar
2lb granulated sugar
1/2 teaspoon salt
2 tablespoons ground ginger
3 teaspoons mixed spice
cut the washed and dried rhubarb into small chunks , mince the peeled onions and place in a pan with one third of the vinegar, the sugar , salt , ginger and spice , and simmer gentlly until the rhubarb is soft .
Add remaining vinegar and simmer to required consistency , stirring frequently .
For a hot chutney , use 3 teaspoons of curry powder instead of the mixed spice , pot at once .