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Not sure if this kind of post is allowed, but does anyone have any yummy recipes for rhubarb? I've got a huge clump and other than crumble don't know what else to do with it!

thanks

Most simple recipe - pull off a stalk, rub on your jumper (or wash under the tap if you are more fussy), take an eggcup with sugar in it, dip and munch!! My mum's favourite way of getting us out of the way as kids.

You can also stew with a tiny bit of water and enjoy hot or cold with custard, ice cream or whatever. There are many ways to use rhubarb, jams and wines are also an option depending how big a clump you have. I can't wait to be able to pull some of mine!

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Oh -yes -it's certainly allowed!!!

After all there is only so much crumble and custard washed down with rhubarb schnapps that one can manage!!!!

I have a recipe for rhubarb and ginger jam and rhubarb and fig somewhere

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Just found this.....Rhubarb Souffle

600g rhubarb, washed and timmed to 3cm lengths
100g + 1 tablespoon vanilla sugar
1 vanilla pod
1 tblsp arrowroot
large knob butter unsalted
icing sug
5 egg whites

put rhubarb in saucepan with 100g vanilla sug
split the vanilla pod and scrape oout seeds into pan. Add the pod and heat gently until rhubarb has collapsed..about 15 mins. After 5 mins add arrowroot and mix well
cool rhubarb and remove vanilla pod [at this stage the mix can be frozen or refrigerated for later]
set oven to 220c
heat butter in the souffle dish in the oven. As soon as it has melted, spread it all oner the sides of the dish and dust with icing sug
Beat the egg whites until fluffy. Add remaining tablespoon vanilla sug and beat till stiff
with a rubber spastula, quickly and gently fold the rhubarb into egg white mix well
Fill souffle dish, smooth top and sprinkle with sugar
Bake for about 15 mins without peeking in oven..It should be brown on top and well risen with a soft centre
Eat before it sinks

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Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris

rhubarb chutney with lamb mmmmmmm

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Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

I stewed some rhubarb in an oven dish at about 175c with a few tablespoons of caster sugar and a splosh of water for 30 - 40 mins, then when it cooled, used it as the fruit in a trifle - the sponges on the bottom were (bought) lemon madeira cake, then rhubarb, then custard & whipped cream. It was lovely - trying it again with chopped up stem ginger and some of the ginger syrup from the jar.

Vik

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http://viks-garden.blogspot.com/

Thanks all, I'll be stewing Rhubarb all weekend. To get me going I've just made my neighbour a crumble as he helps me out in the garden and looking after my dogs!

You could try rhubarbeade.
4orfive largish sticks rhubarb--2 lemons--small ammount grated ginger,if liked--1lb(or modern alternative!)sugar--1gallon(ditto!)boiling water.
Chop rhubarb,slice lemons,unpeeled,and place in large bowl/clean food quality bucket,pour boiling water over and slowly stir in sugar until dissolved.Leave overnight(oh! put ginger,if using,in with rhubarb and sugar)Cover and leave overnight,strain.Children usually love this and it much better for them than chemical squash.but for adults a nice big slug of vodka with it is VERY good for you!! Also rhubarb sauce is very nice with mackerel or herring.

Rhubarb Cake

INGREDIENTS:
1/2 cup butter, softened
1 1/2 cups brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon fresh lemon juice
1 cup milk
2 cups coarsely chopped fresh rhubarb
1/2 cup pecans or walnuts, chopped
1/2 cup granulated sugar
1 teaspoon ground cinnamon
PREPARATION:
In a large mixing bowl with electric hand-held mixer, cream the butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.
In a separate bowl sift together the flour, salt, and baking soda.

Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.
In a small bowl blend together the nuts, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.

Serve with a dollop of sweetened whipped cream or whipped topping.


This is gorgeous. You could do it without the crunchy topping but it does rather make it! Got it off 't'internet!

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vegheaven.blogspot.com Updated Sept 2nd 2008

I like rhubarb fool - you mix equal parts whipped cream and custard, or, if you are feeling healthy, low-fat greek yoghurt and custard, and swirl stewed rhubarb through. I usually mix half the rhubarb with the custard/cream mixture, to give it the rhubarb, then mix the rest in very lightly, to give the 'rhubarb ripple' effect (now, there is an ice cream flavour for you - this would freeze into a splendid ice cream ).

Its a nice one for a summery lunch, and can be as easy (pot of yoghurt, meet pot of custard) or as difficult (insert recipe for custard here) as you want it to be! You can also play around with your seasonings - adding ginger to the stewed rhubarb, or sugar, if you have a sweeter tooth than I do, or whatever else you fancy.

Same recipe works just as well on the gooseberry or blackcurrant crop...

Nef

Here's a link to one Wellie posted and very delicious it is - and it freezes.
Rhubarb Ripple Fool

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From each according to his ability, to each according to his needs.

I made rhubarb wine a couple of weeks ago CJJ Berry's recipe:

3 lb rhubarb
3lb sugar
1 gallon water
wine yeast and nutrient (1 tsp each)

Chop rhubarb and cover with sugar; leave in covered pan/bucket until most of the juice has run out and the sugar dissolved then strain off.
stir pulp in a little water and strain again, rinse container with more water to get all the sugar out and make up to 1 gallon. Add yeast and nutrient and ferment in a demijohn.

I mixed it with some pear wine and have two gallons on the go at the moment. Think it will be a goodun.

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Regards, Jane
What sane person could live in this world and not be crazy? The creative adult is the child who has survived.
Ursula LeGuin
http://www.etribes.com/madderbat

I like the sound of this Polly! I've copied and pasted it next to my rhubarb scnapps recipe! Deffo give it a try! Cheers

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My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

Rhubrbede sounds really good.can anyone post a recipe for Rhubarb chutney please

I found this by Mike Robinson:

500g rhubarb
200g brown sugar
6 banan shallots, peeled and finely chopped
1 tbsp thyme leaves
1 star anise
1 cinnamon stick
1 clove
3 garlic cloves, chopped
100g cherry tomatoes
200ml red wine vinegar
1 lemon, juice and zest

Place the rhubarb into a pan with a drop of water and add the sugar. Cook on a medium heat until softened.
Add the shallots, spices, garlic and tomatoes and continue to cook for 5 minutes.
Add red wine vinegar and lemon juice and zest. Simmer for 2 hours until most of the liquid has evaporated. Check for seasoning and leave to cool. Store in clean, airtight jars.

Sounds good to me!

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Appreciate the little things in life because one day you will realise they are the big things

6lb rhubarb (trimmed and cut into small pieces)
4 1/2lb granulated or preserving sugar
2 oranges (unpeeled)

Spread the rhubarb in a bowl in layers with the sugar and leave for 12 hours. Boil the oranges whole until they are tender and when cool cut into quarters, removing the pips. Finely slice them and place in a preserving pan with the rhubarb and sugar. Stir over a gentle heat until the sugar has dissolved and then boil rapidly until the jam will set when tested. Pour into dry, warm jars. Cover and seal when completely cold.

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Appreciate the little things in life because one day you will realise they are the big things

7lb rhubarb
3 large cooking apples
5 1/4lb granulated or preserving sugar
2oz candied peel, chopped
2oz crystallised ginger, shredded
grated rind and juice 1 lemon

Wipe and cut up the rhubarb and then peel, core and slice the applies. Mix both with the sugar and leave overnight.
Turn the mixture into a preserving pan and add the peel and ginger with the grated lemon rind and juice. Bring jam slowly to the boil and then boil quickly until it will set when tested. Pour into dry, warm jars. Cover and seal when cold.

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Appreciate the little things in life because one day you will realise they are the big things

10lb rhubarb, trimmed and cut into small pieces
1 large can pineapple slices, cut into pieces (save the juice!)
10lb lump sugar

Place rhubarb into a preserving pan with the juice from the tin of pineapple and boil for 30 minutes. Add the warmed sugar and pineapple, stir gently over a low heat until the sugar is dissolved. Boil briskly for 20 minutes until the jam with set when tested. Pour into warm, clean jars. Cover and seal when cold.

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Appreciate the little things in life because one day you will realise they are the big things

i DDL,thanks for those recipes.will definitly make the chutney this weekend and let you know.g

I've got a bit of rhubarb in my garden goddess, so would love to know how you get on. Only for me though - OH doesnt a) like chutney and b) hates rhubarb!

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Appreciate the little things in life because one day you will realise they are the big things

all of us are newly converted to eating rhubrb.nver thought i will say this but its alot better than shop bought one .the rhubarb and apple jam is already one jar less .will let you know when i do the chutney.g