The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: chriso on May 26, 2010, 05:51:29 pm
-
Any ideas on what to make with rhubarb (apart from crumble). I have been given a load and have been offered the roots when they have died back and they are quite big so i should have a good supply each year.
-
Jam, particularly rhubarb and ginger, stores well.
JD
-
Rhubarb Wine can be very nice :farmer: :wave:
-
check bbc good food site - loads of ideas there
-
Rhubarb Fool
-
Thanks folks.
Who you calling a fool ??? ;D ;D ;D
-
I was thinking along similar lines chriso there are enough of us on here now without making more :D :farmer: :wave:
-
Someone called me a fool and i would take it a compliment compared some of the other names....... :o
-
I made a rhubarb cake the other day from a book written in support of the farmers benevolant fund. will look out the recipe later but its basically chopped finely rhubarb with sultana's flour etc - becomes like a fruit cake with a rhubarb tang to it. very nice. had to add some mixed spice though as recipe looked a little plain for my kids' likeing on its own :)
-
Rhubarb sauce goes well with savoury food such as lamb too.
-
Since we seem to be in fools I thought I'd share this with you.Had I deemed to be religious I would have prayed along these lines!
Lord grant me the serenity to accept the things I cannot change.
Courage to change to change the things I can
The wisdom to bury the bodies I may have to kill
BECAUSE THEY PISS ME OFF :o ??? :-[ :farmer: :wave:
-
I made a rhubarb cake the other day from a book written in support of the farmers benevolant fund. will look out the recipe later but its basically chopped finely rhubarb with sultana's flour etc - becomes like a fruit cake with a rhubarb tang to it. very nice. had to add some mixed spice though as recipe looked a little plain for my kids' likeing on its own :)
oh plums, that sounds fab - cant wait for the recipe
-
and a nice easy pud is to cook the rhubarb in a little sugar (to taste, depending on how sweet it already is) and puree it, then pour over ice cream (home made if poss) My teeth are watering at the thought! Yum yum.
-
::) Tart ::)
-
I made a cracking rhubarb and marrow chutney last year. All chutney making is a similar process so I adapted it from old recipes. I can write it up and post if anyone is interested.
-
Rhubarb cake
8oz/225g self raising flour
pinch salt
5oz/150g butter/marg
5oz/150 caster sugar
9oz/250g rhubarb (chopped small)
3oz/75g sultanas (I used mixed fruit)
2 medium eggs
15mls/1tbsp brown sugar
preheat oven to 180/350f/gas 4
grease and line 18cm/7" tin
sift flour and salt into bowl and rub in butter until it resembles breadcrumbs. stir in sugar, rhubarb and sultanas.
beat in eggs
turn into tin, sprinkle with brown suar and bake for 1 1/4 to 1 1/2 hours until well risen, brown and inserted skewer comes out clean.
leave in tin for 10 mins before cooling on wire rack till cool
** I added a tsp of mixed spice and sprinkle of ginger powder to spice it up a bit!!**
the children, hubby and my old mum loved this!! we had it as cake but it will be just as nice warmed up with custard ;)
-
mmmmmmmmmmmmmmmmmmmm
Well cake and pie I think it is! :P
-
Olly398 Yes please to the chutney recipe
-
http://hazelandjanesallotment.blogspot.com/ some rhubarb on here.
-
Rhubarb n raspberry crumble.. mmmm to die for
-
I probably made all the things you can do with rhubarb over the years...nice tip for tarts - roll out a thin sheet of marzipan over the shortcrust after the prebaking stage before adding the rhubarb. It prevents the crust from getting soggy and it is my family's absolute favourite rhubarb sweet, so tasty! you can make a tart with meringue topping, also very lovely...must make one today, actually! :yum: :&>
-
That cake sounds yummy - just got to get meself some rhubarb now!! ::)
-
Rhubarb n raspberry crumble.. mmmm to die for
Hey DB - what quantities of each do you use and how much sugar?
Ta :)
-
Okay, here's what went into my chutney at the end of last summer. I won't bore you with the details of the process, which is pretty much chop - chuck in a very big pan - simmer for few hours - pot in warm sterile jars - leave for a few months.
I wouldn't be too methodical, I tend to use what I have to hand and balance things up to get the texture, colour and mixture of sweet/sharp/spicy mix you want. This for me is the challenge, nay, the art ::) of chutney making!
It made a lot - about 12 pints - so have lots of jars handy. It has been very popular with friends and family, not to mention us :D
2kg Rhubarb
2kg Marrow
1kg Onion
700g Bramley Apple
1kg Sultanas
2L Malt Vinegar
2kg Sugar
8 tsp salt
6 cloves garlic
4 large fresh green chilies
2 tbsp dried red chilli
3 tbsp mustard seed
This year I will likely make something very similar, perhaps adding a beetroot or two to deepen the colour. When I do I'll take proper pics etc and put it on my blog.
-
i just made the rhubarb cake and i have to tell you it is seriously yummy! i could eat plenty of that! thanks plumseverywhere :bouquet:
-
My Pleasure :) its good isn't it. (even the children loved it and they don't 'do' rhubarb!
-
Sounds wicked Plums may have to make that at the weekend along with the Rhubarb Champagne recipe on here! I have a really nice neighbour who has an allotment, he is an old boy but always drops me round some Rhubarb. In fact last year he took all the rhubarb from his allotment (minus a little bit for me) and had a boot full of the stuff! he then drove down to the South Coast to a nursing home where is his very old aunt was and gave the rhubarb to the kitchen, so they knocked up loads of rhubarb crumble for the pensioners. What a nice thing to do
-
I made rhubarb, strawberry n vanilla jam.......well tasty strawberry first then you get rhubarb kick yum yum :wave:
-
RHUBARB AND CUSTARD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
All sing the Theme tune
-
and a nice easy pud is to cook the rhubarb in a little sugar (to taste, depending on how sweet it already is) and puree it, then pour over ice cream (home made if poss) My teeth are watering at the thought! Yum yum.
Or slow cooked with orange (peeled and chopped) and sugar. Poured slightly warm over vanilla ice-cream...... HEAVEN!!!!
-
Not seen either for years Fluffy, are they still about?Haven't seen Wally Gaitor either "Oh me Oh my"
-
Just looted our plants and done this year's Rhubarb chutney. You can read about it here.
http://www.brixtonsbounty.blogspot.co.uk/2012/06/rhubarb-chutney.html (http://www.brixtonsbounty.blogspot.co.uk/2012/06/rhubarb-chutney.html)
:wave:
-
I made ridiculous amounts of rhubarb and ginger jam about two weeks ago, but strained half of it to make jelly. The jelly is AMAZING. Beautiful pink colour, and is perfect on roast lamb as a glaze, or just on toast. I've even been known to sneak to the fridge and have a teaspoon of it on it's own - it's that good.
-
I wonder if you can make a rhubarb chutney for curry. When ever I have a surplus of veg I always tend to think "curry".
-
I've made something that resembles Brown sauce, it's all in the choice of spices you use. :&>
-
The jelly sounds amazing AIW...
This years' batch ended up a little sweeter than previous and I'm sure it will be excellent with curry.
I had a mango chutney recently with added nigella seeds - sometimes called "black cumin" and it was good. They have a very distinctive savoury flavour, used in nan bread. :yum:
-
Some great receipes here. Must try Olly's chutney.we made a Rhubarb and custard CAKE - mmm
Olly - are Niglella seeds tha same as onion seeds? I often throw onion seeds into a potatoes and veg ( cauli, spinacj or whatever we have) curry and chuck insome chopped fresh tomatoes just before serving.
-
it's nearly finished now. Must make sure to get another harvest in this weekend. I've not decided yet what to make, probably a rhubarb cheesecake and jelly. the last one was with chery plums from the freezer and it turned out lovely, perfect for meats (or with peanut butter on toast according to the kids). I'm always thinking of making juice or wine but never get round to it! Next is the recurrants, I can see the first turning red :yum: :&>
-
Chutney!
-
Just made a Rhubarb Bakewell tart from the Tesco site it was great, especaially with custard.
Rob.
-
Hi MAK - nigella is sometimes called black onion seed, but I think this is a misnomer as you wouldn't get an onion, black or any other colour, if you sowed them!
I bet we are talking about the same thing though.
-
no, it's not the same!
sometimes Nigella is also called black Sesame seed , which might be more like it. I think I grew it once and it's a rather lovley flower, too. you get Nigella seeds at Health food stores or even a Halal shop. I use it in bread, the flavour always reminds me of holidays in Turkey as a child :D :&>
-
I don't have time to cook my rhubarb just now but I cut and chop into pieces, cover in sugar and freeze in plastic containers. Works fine and when I want to make a crumble or pie I have the rhubarb ready to use. When I can I make rhubarb and ginger jam.
-
Do you make large batches of crumbles and put them in the freezer? I do them in foil dishes and just pull one out at a time as and when. Crumble really freezes well, both cooked and uncooked.
-
I,ve always liked a tart myself. Hot wet and sticky with a bitter sweet taste. Mmmmmm.
-
I have browesed through the posts and didnt see my favourite so if I have duplicated then ignore me but my absolute favourite is a rhubarb trifle which mkes the most of the rhubarbs delicate flavour. The recipe was found on the internet somewhere i will dig it out if you want me to.
The variety of rhubarb used makes a big difference for me.
-
[font=]Rhubarb vodka[/font]
[font=]Ingredients[/font]
- 1 litre/1¾ pints [font=]vodka[/font] (http://www.bbc.co.uk/food/vodka)[/color] 2 [font=]rhubarb[/font] (http://www.bbc.co.uk/food/rhubarb)[/color] sticks ½ [font=]lemon[/font] (http://www.bbc.co.uk/food/lemon)[/color], zest only 3 [font=]cloves[/font] (http://www.bbc.co.uk/food/cloves)[/color] 1 [font=]cinnamon[/font] (http://www.bbc.co.uk/food/cinnamon)[/color] stick 3 tbsp [font=]sugar[/font] (http://www.bbc.co.uk/food/sugar)[/color]
[font=]Preparation method[/font]
[font=]1. [/font][font=]Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.[/font]
[font=]2. [/font][font=]Add the cloves, cinnamon and zest and cover with vodka.[/font]
[font=]3. [/font][font=]Leave the jar in a cool dark place for 3 weeks, but shake daily.[/font]
[font=]4. [/font][font=]Filter through muslin, re-bottle and leave for 3 months before drinking.[/font]