Rhubarb recipe ideas please!

[Hungry Hannah]

sorbet and ice cream

last year i made rhubarb ripple ice cream by making a custard vanilla ice cream and stirring some stewed mashed rhubarb though it, was very good! this year will be doing it again and mixing it all together for rhubarb ice cream. have just put some sorbet mix in freezer which was stewed rhubarb and sugar to taste, with some water. blitzed untill smooth and added some lemon juice (my mum did tell me exact quantities for recipe over the phone, but didnt listen properly to remember) have just given it a stir and taste- and its good!
xx

[Sue]

I love rhubarb meringue pie, made like the lemon version, very gorgeous.

Sue

[Moridin]

Rhubarb & Custard Cake is my absolute favourite

[Aileen35]

Just made the Persian style Lamb stew, thanks to two sheds.

It was really weird getting your head round rhubarb and lamb, but as a fellow lottie just gave me 2 tonnes of the stuff I had to do something with it! You know "thanks very much" what the hell am I going to do with all that? I think as a newbie he was trying to make me feel insignificant cos he had mountains of rhubarb and I had mountains of Brambles, and nettles, and more brambles.


had a quick look on here and 5 hours later OH was faced with an Eastern European dilema that tasted blooming gorgeous.

No..Lets put this into perspective. Stunning. Would never in a million years put lamb with rhubarb. Glad I did.

Thanks two sheds. Just made my day. After 5 hours of back breaking graft on the new lottie, your dinner was ....... awesome

[craiglockley]

Drizzle with honey & roast. Gorgeous

[Sprocket*]

Have a look at BBC Good Food - Recipes and cooking tips and type in rhubarb.
I did this last week for mum who was coming to dinner and made a fab rhubarb and custard tart - amazing, mouth is watering just thinking about it!

[janeyo]

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')

I have this in the oven right now but mine will serve the whole street! Made enough for 2 8 inch tins... and I defo double checked all the measurements.

[singleseeder]

Lemon and rhubarb jelly

My kids used to love this....

1lb of rhubarb plus sugar to taste - Put in a pan over a low heat and stew until soft. The lower the heat, the less it breaks up.

Don't add any water, it will make it's own liquid.

1 tablet of lemon jelly - make up with 1/2 pint of water (not the usual 3/4 pint). The liquid from the rhubarb will make the extra needed.

Pour jelly over stewed rhubarb and stir very gently.

Cool and then put in fridge to set.

Luverly with vanilla ice cream or single cream.

[duggie]

Roast Rhubarb and Ginger

This recipe came from the Jamie at Home recipe book and is delicious served warm with good quality cornish ice-cream.

Just chop the rhubarb stalks into chunks, drizzle with honey and add a couple of pieces of stem ginger chopped. Roast in a lowish oven until soft. Yum!

[Gardenwitch]

Can 2sheds post the lamb and rhubarb recipe please?

Also a very simple rhubarb wine recipe please too?

[pickleandpreserve]

This recipe is adapted from the one at the The Rhubarb Compendium website, which has a massive selection of rhubarb recipes.

2 litres chopped rhubarb (8 cups)
2 oranges
900g sugar
1 lemon
50g finely chopped preserved ginger

Mix the rhubarb and sugar and let it stand overnight.

Thinly slice the rind from oranges and lemon, cover with cold water and bring to a boil. Simmer for 15 minutes or until tender, drain, set aside.

Remove pith from oranges and lemon and chop the pulp, add to rhubarb. In a non aluminium saucepan bring to a full rolling boil.
Reduce heat and cook for about 10 minutes, until a setting point is reached.
(Setting point can be judged by pouring a little of the jam mixture onto a cold saucer and leaving to cool for a few minutes. If a skin has formed and the jam wrinkles when pushed with a finger it has reached setting point. If it stays runny and does not have a skin then boil for longer.)

Remove from heat, add ginger and cooked citrus rind.
Stir for 5 minutes then skim any foam.
Pot in steralised jars.

Makes about 1.75 litres

I have not tried this recipe, but plan to in the future. It would be good to hear from anyone who uses it.

[murphy99]

In my first and only ever Delia book that I bought many years ago she had a recipe for Rhubarb crumble ice cream ... it was one of the few things that I thought was worth a try at making.. it was her summer book if I remember correctly. And it was worth it !!!

[janeyo]

Just to update, the flapjack was more like a rhubarb crumble type pudding. Was delish. We have had it nights with custard, the todlie liked it the 4 yr old didn't. I have some more rhubarb nearly ready - might try another recipe next time.

Just one question... what's the deal with the rhubarb leabing that nasty sheen on yor teeth? I don't remember than from being a child!

[Llamas]

Rubarb Bellini! Ratio of champagne to rhubarb syrup is aboot 4;1 but have fun expirementing.

[Gardenwitch]

These are great now i know what to do with my rhubarb