Rhubarb recipe ideas please!

[jersey bean]

I'm going to have to print off and save all these ideas - they're great! Rhubarb with bread and butter pudding is delicous too.

[Beki]

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!

I'm making this right now! I'm going to leave it for 3 months before opening the 'tester' jar.. so will let you know how it turns out then!!! xxxx

[Beki]

Well, it's the first time i've made chutney... and it LOOKS like chutney! But it smells and tastes very vinegary!

Anyway, i used double amounts of everything, and i got 6 jars of chutney out of it

They'll be going in the xmas hampers! Yay! xxxx

[percy charlie]

My very fussy 3 year old who only likes about 12 things tried raw rhubarb dipped in sugar today and loves it.
When i stew rhubarb to eat with custard on own or to put in a pie or crumble instead of cooking it with a bit of water and sugar i use sweet white wine and sugar this makes it far more tasty and edible and you have an excuse to drink the rest of the wine after. ive got 5 crowns in pots so will have lots of rhubarb this year so good job the little one likes it or everyone i give a pudding too will be seeing double. spirits go quite well too just dont forget the sugar. (grand marnier goes quite well with the rhubarb and mixed with apple) he he.

[Two_Sheds]

Roasted Rhubarb & Cream

Roasted Rhubarb & Cream

serves 4

750g rhubarb, cut into 6" bits
1 orange, peeled & chopped
(cut the peel into thin strips)
3 tbsp caster sugar (blitz some normal sugar)
4 tbsp water

1) Preheat oven to 200C / gas 6
2) Put everything in a tin & roast for about 40 mins
3) Serve with cream, or custard

[Two_Sheds]

Rhubarb Flapjacks

Rhubarb Flapjacks

serves 4

2 lb rhubarb, sliced
2.5 oz sugar
5 oz butter
4 tbsp golden syrup
8 oz rolled oats
pinch salt
1 tsp ground ginger

1) Preheat oven to 190C / gas 5
2) grease a shallow 8" tin
3) Simmer rhubarb with half the sugar in a covered pan until soft
4) Heat the remaining sugar in a different pan with the butter & syrup until dissolved. Stir in everything else
5) Press the mixture into the tin, and bake for about 30mins until crisp & golden

Serve hot with custard, or cold in lunchboxes

(adapted from Andi Clevely 'The Allotment Seasonal Planner')

[Dottie]

A gently stewing of rhubarb, ginger and honey. No water added.

Once cooled it's lovely added to porridge and fruit smoothies.

[Jay Bee]

Kim Wilde may or may not get it tomorrow on Saturday Kitchen as her food hell.

BBC - Food - TV and radio - This week

Rhubarb Pana Cotta

BBC - Food - Recipes - Rhubarb panna cotta with roasted rhubarb

[Two_Sheds]

Rhubarb Liqueur / Schnapps

Rhubarb Liqueur / Schnapps

as mentioned by BirdieWife ...

in a large sterilised jar put 2 finely sliced sticks of rhubarb
3 cloves (if liked, I hate it)
1 cinnamon stick
3 tbsp sugar
1 litre brandy/gin/vodka

shake well, leave in a cool dark place for 4 weeks, shaking daily.
Strain through muslin into another sterilised jar, and leave for 3 months to mature

[apricotnelli]

All looks great

What a great collection of recipes and ideas. I was going to put in my rhubarb and ginger crumble (got from Sarah of 'www.homeorganics.ie' ) recipe website but a version is already there.....

Can I suggest on the chutney you normally add the sugar later not sooner so things stew down and you get more of a chutney spreading consistency rather than a seperate pickle effect... I would normally stew the fruit/veg in vinegar then add sugar and continue to cook slowly. It also helps stop catching and burning

[vikkib]

Rhubarb and Ginger Cheesecake

This is a very yummy baked cheesecake:

Ingredients
500g rhubarb
1 piece stem ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar
175g caster sugar
175g ginger biscuits
50g butter, melted
2 x 250g tubs mascarpone cheese
2 tbsp cornflour
3 large eggs

Method
Preheat the oven to 180°C, gas mark 4. Line the base of a 23cm round spring form cake tin with baking parchment. Roughly chop the rhubarb into 2cm pieces and place in a saucepan with the stem ginger, syrup, 100g of the caster sugar and 4 tablespoons cold water. Poach for 10 minutes until the rhubarb is tender.

Tip the cooked rhubarb into a sieve over a bowl and strain, reserving the syrupy juices.

Crush the biscuits in a large plastic food bag with a rolling pin, or blend in a food processor, until they are coarsely chopped. Tip into a bowl and stir in the melted butter.

Place the crumb mixture in the cake tin, pressing down firmly with the back of a spoon. Place in the fridge to chill while you finish the topping.

Using an electric whisk, beat together the mascarpone, corn flour, eggs and remaining sugar for 1-2 minutes until smooth. Spoon the strained rhubarb into the mascarpone mixture, using a metal spoon to swirl gently and taking care not to over-mix. Pour into the cake tin and bake for 45 minutes, or until golden and firm. Leave to cool completely before removing from the tin.

Cut into wedges and serve drizzled with the reserved rhubarb syrup. Dust with icing sugar.

[burnie]

Don't forget Rhubarb wine,my favourite is the dry sugar recipe,really nice rose from the early stuff.I moved mine last year so it's growing but not much of a crop in the first year.

[Jillyreeves]

Heres a quick one

Microwave Rhubarb Sponge Pudding



First make your sponge mix together the following;
6 tablespoons flour
4 tablespoons sugar
1 egg
3 tablespoons milk
3 tablespoons oil

Put some stewed Rhubarb into a microwavable bowl or large mug and pour the sponge mixture over the top.

Put in to the microwave and cook for 3 to 4 minutes on full power. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out.

Serves 2 with custard or cream

[Birdie Wife]

Fanstastic! I was actually looking for pudding sponge recipes yesterday but the only ones I have are slow steamed. Presumably this would work with any kind of fruit thanks Jilly!

[Jillyreeves]

Fanstastic! I was actually looking for pudding sponge recipes yesterday but the only ones I have are slow steamed. Presumably this would work with any kind of fruit thanks Jilly!

Only tried it with Rhubarb so far, but Im sure it will work with any kind of fruit, I have some Blueberries in my freezer might give them a go next time.