[Wizard]

Not seen either for years Fluffy, are they still about?Haven't seen Wally Gaitor either "Oh me Oh my"

[Olly398]

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
 
 

[aliceinwonderland]

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.

[MAK]

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".

[northfifeduckling]

I've made something that resembles Brown sauce, it's all in the choice of spices you use.

[Olly398]

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. 

[MAK]

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.

[northfifeduckling]

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 

[Simon O]

Chutney!

[pottsie]

Just made a Rhubarb Bakewell tart from the Tesco site it was great, especaially with custard.
 
Rob.

[Olly398]

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.

[northfifeduckling]

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 

[sabrina]

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.

[NormandyMary]

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.

[bigchicken]

I,ve always liked a tart myself. Hot wet and sticky with a bitter sweet taste. Mmmmmm.