Rhubarb recipe ideas please!

[dexterdoglancashire]

Rhubarb Chutney

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!

[dexterdoglancashire]

Rhubarb and orange jam

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.

[dexterdoglancashire]

Rhubarb and ginger jam

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.

[dexterdoglancashire]

Rhubarb and pineapple jam

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.

[goddess]

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

[dexterdoglancashire]

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!

[goddess]

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

[Two_Sheds]

Rhubarb Sauce

Rhubarb & Port sauce
(to serve with duck/chicken) but I like it with nut roast.
25g/1oz caster sugar
3 stalks rhubarb, roughly diced
150ml port
150ml chicken/veg stock


1. place the sugar & rhubarb in a pan and cook over a low-to-medium heat for 5 mins.
2. Add port and bring to the boil for 2 mins.
3. Add chicken stock and cook until rhubarb resembles a sauce. Blend if you like.

[Two_Sheds]

Rhubarb & Sorrel sauce

Rhubarb & Sorrel sauce
for fish, serves 4

4 mackerel
500g rhubarb cut into 25mm/ 1" pieces
2 tbsp caster sugar
� pint melted butter (!!!)
� tsp grated ginger
lemon zest
grated nutmeg
a big mug of chopped sorrel from your allotment


1. Boil rhubarb with a dash of water until soft. Push through a sieve.

2. Stir in melted butter and leave simmering with the sugar, ginger, lemon and nutmeg. After 15 minutes, add the sorrel then once that it starts to break up, it�s ready.
3. Meanwhile pan fry the mackerel in olive oil until cooked. serve with the sauce.

Charlie Balch's mackerel recipe from the Cardiff series of Come Dine With Me

[Two_Sheds]

Rhubarb & Lamb stew

Persian Style Lamb Stew
serves 6, 404 cals per serving

can be frozen

2 tbsp vegetable oil
90g butter
2 large onions, sliced
1 garlic clove, crushed
900g boned shoulder or leg of lamb, cut into large cubes
2 tsp ground coriander
800ml vegetable stock, hot
20g fresh parsley from your allotment, chopped
Handful fresh mint leaves, chopped, plus extra to garnish
400g rhubarb, chopped into 1" pieces


1. Heat the oil and 30g butter in a large casserole over a medium heat. Add the onions and cook for 15 minutes. Add the garlic and cook for 1 minute. Set aside in a bowl.

2. Increase the heat, add half the lamb to the pan and brown all over. Set aside. Add the remaining lamb and brown as before. Return the onions and lamb to the pan, add the coriander and cook for 1 minute. Add the stock, cover and simmer gently for 1 hour. Season to taste.

3. Heat another 30g butter in a pan over a medium-low heat. Add the herbs and cook, stirring, for 8 minutes. Stir into the stew and simmer, half-covered, for 30 minutes, until the lamb is really tender.

4. Melt the remaining 30g butter in a large frying pan over a medium-high heat. Add the rhubarb, and cook, stirring, for 3-4 minutes, until just tender.

5. Stir the rhubarb into the stew and divide between plates. Scatter with mint and serve with couscous or rice.


� delicious. magazine

[Two_Sheds]

Rhubarb & Pepper sauce with Poached Egg

50g/ 2oz butter
pinch salt
� lemon, juice only
4 sticks rhubarb, chopped into 1" pieces
5 fresh sage leaves (optional)
freshly ground black pepper

1 tsp vinegar
1 duck egg (hen's egg is fine)


1. heat the butter, salt and lemon juice together in a frying pan. Add the rhubarb, sage and black pepper and cook over a gentle heat for eight minutes, or until the rhubarb has softened.
2. To poach the duck egg, fill a small saucepan with water, add the vinegar and bring to a gentle boil, swirling the water round to make a whirlpool.
3. Crack the egg into the middle of the water and leave to cook for four minutes, or until the egg white has set. Remove with a slotted spoon.
4. To serve, spoon the rhubarb onto a serving plate and top with the poached egg.

by Paul Rankin

[Two_Sheds]

Chicken with Sorrel & Rhubarb sauce

Griddled chicken breast with sorrel and rhubarb cream sauce

serves 4

4 breasts of chicken, skinned (or Quorn fillets aka plastic chicken)
250ml chicken/veg stock
100ml White wine
1/2 small shallot, finely chopped
Salt, and freshly ground black pepper
2 tbsp Olive oil
200ml double cream
5cm stick of forced rhubarb, finely chopped
handful of Sorrel, shredded
lemon juice, to taste


1. Flatten the chicken breasts to a thickness of 5mm.

2. Pour the stock and wine into a heavy saucepan and bring to boil. Add the shallot and bubble the mixture over a low heat until reduced by one third.

3. Heat a griddle pan (George Foreman grill?) or heavy frying pan until very hot. Season the chicken breasts with salt and freshly ground black pepper, brush them with a little oil and then cook them for 2 minutes on each side, or until cooked through.

4. Add the cream to the reduced stock mixture, season with salt and pepper then add the chopped rhubarb and sorrel. Adjust the flavouring with a little lemon juice if required and remove from the heat.

5. Serve immediately with the griddled chicken


from Martin Blunos

[Two_Sheds]

Warm Rhubarb Salad

Warm Rhubarb Salad with Almond Pesto

Ingredients
For the Almond Pesto
200g blanched almonds� you can use the flaked ones
2-3 cloves of garlic
Generous handful of fresh parsley
4 tblsp olive oil

For the Salad
4 or 5 medium size potatoes (any variety) peeled and cubed
Another 4 tblsp or so of olive oil
Tsp chilli powder
A stick of rhubarb sliced thinly� remove any stringy outer bits.
3 or 4 Spring Onions chopped up
A couple of big handfuls of Rocket or Sorrel

First make the pesto by putting all the pesto ingredients together and blending to make a paste.
Heat the oil, add chilli powder and saute the potatoes in a frying pan until golden brown on all sides until soft enough. Mix in the pesto and the other ingredients and serve.

http://www.unicorn-grocery.co.uk/recipes.php

[Birdie Wife]

No-one's mentionned rhubarb schnapps!! Used to be something of a running joke on the forum. There's a recipe somewhere but basically it involves rhubarb, sugar, vodka and leaving to steep for 3-6 months. Tastes divine when using fresh spring rhubarb!

[Flummery]

Still got some of mine Birdie Wife. Very nice - and I have to say, it mellows.

My daughter and son-in-law are coming for a meal tonight and for pud I'm doing rhubarb cooked with finely diced stem ginger, a bit of sugar and some of the ginger syrup. I'm making an oaty crumble topping (because I love oats!) and serving it with natural yoghurt with chopped stem ginger in. Picture Flum deftly glooping gingery yog into one of those tadpole shapes like they do on the telly and dressing it with a small piece of reserved cooked rhubarb. Tell you what, I won't be dishing it up using me fingers though because I've got my food hygiene certificate - and even if I didn't I'd use me common sense.