Tweet
Originally posted by janeyo
View Post
-
You mean that sort of 'furry' feeling? It always did that I remember, but enough custard (eaten with the rhubarb) seems to reduce it a lot. The only other answer is to simply clean teeth immediately (which I suppose you should do anyway, unless you've been drinking Cola).....Flowers come in too many colours to see the world in black-and-white. -
I have just made some rhubarb cordial and with the pulp that was left I am seeing if I can turn it into Rhubarb leather...who knows how it will turn out, but it's always worth a try
: )Comment
-
Don't know if this is a unique idea but it was one I did fly-by-wire style when I had just 3-4 small stalks available (my patch is dying and past its best).
For the record I'll call it Quark's Rhubarb Delight! For 2 peeps.
Get a couple of small glasses to receive the contents in due course - they can be as fancy or plain as you like!
For the Rhubarb mixture....
3-4 stalks of (freshly cut) rhubarb
3 Desert Spoons Sugar (white/brown - your choice)
1/4-1/2 teaspoon vanilla essence/flavouring - less if small stalks.
For the topping....
Elmlea double or Extra thick double cream as to your preference
Ground Cinnamon or Ginger (to taste)
Powdered chocolate or cocoa
Simply wash and scrape nasties off rhubard and cut into inch long pieces.
Add these to a microwaveabe bowl (with cover) with the sugar and vanilla to taste. I did not add water - but larger amounts may need a little - you may also need to adjust sugar content for more rhubarb - this is a sweet dish not tart.
Give a blast for around 4-5 minutes on full power. Stir. If not fully disintegrated - give a little more blasting! The idea is to have a rhubarb 'mush'. Watch it doesn't overflow in the micro.
Allow to cool and divide between 2 glasses.
Place an equal amount of cream on top.
Dust with Cinnamon or Ginger and then top with a further dusting of the chocolate or cocoa powder.
Either enjoy immediately or place in fridge for around an hour before needed.
A small but very rich and delighful treat after any dinner which won't make you bloat out!
Enjoy.Last edited by quark1; 25-04-2009, 07:54 PM.Comment
-
Some similarities to a fruity syllabub. Can't remember exactly what goes in syllabub, but it is a rich creamy mixture (I think it may include egg) which can be done as 'top half' with a sweet fruity 'under layer'.Originally posted by quark1 View Post
This actually sounds nicer than I remember from when I read the syllabub recipe (far too long ago).....Flowers come in too many colours to see the world in black-and-white.Comment
-
Nigella has a lovely recipe for Rhubarb Tarte Tatin, which has a scone topping/base. Will post the recipe when I get chance.
I also found an apple cheesecake slice recipe on the web which I used rhubarb for instead, that was delicious.
Rhubarb and Date jam is v. nice too.
HMKComment
-
Instead of eves pudding with stewed apples ,nice made with stewed rhubarb mmmmmmmmmmm
Comment
-
The rhubarb leather worked ! yumComment
-
[QUOTE=peanut;93556]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!
[pie, fool and stewed for dessert. Have heard of using rhubarb like apple sauce as an accompaniment but not tried it myself]Comment
-
More Rhubarb ideas
I am supprised that no one has said about stewing the rhubarb then breaking in a jelly and leting it set,lovely in warm weather, and it lasts. If you can find apricot jelly it's great, but not bad with strawberry.
Another idea is to take the thiner sticks cut into lengths of around 3 inches, or thicker ones split into two.
Make up a sweet batter, dip the sticks and deep fry to give you rhubarb fritters.
This last idea I was given many years ago by an old lady who worked as a childrens nanny before the first world war.
DabacusComment
-
I saw this on channel 4's celeb dine with me.
Rhubarb Ripple Ice Cream
Serves 6
Ingredients
400g fresh rhubarb, trimmed
grated zest 1 orange
about 225g caster sugar
6 large egg yolks
250ml whole milk
1 x 568ml carton double or whipping cream
1 tsp vanilla extract
Method
1. First, rinse the rhubarb under cold water, then cut the stalks into 2.5cm (1in) lengths. Place in a large shallow pan with the orange zest and 50g of the sugar. Cover and cook gently over a low to medium heat until tender and juicy.
2. Remove from the heat and cool completely. Break up any large chunks of fruit with the back of a fork, then taste, adding a bit more sugar if needed, but be careful not to over-sweeten it. Cool then refrigerate.
3. Whisk the egg yolks together in a bowl. Place the milk, cream and 110g of the sugar in a heavy-bottomed pan, add the vanilla extract and heat slowly until just below boiling point. Whisking continuously, pour a quarter over the egg yolks. Return this to the saucepan with the remaining cream mixture and stir constantly over a low heat, until thickened. Do not allow it to boil or the eggs will overcook and make the custard grainy.
4. Strain through a fine sieve into a bowl and set aside until cold.
5. Then, if using an ice-cream machine, refrigerate for at least a couple of hours. If using the freezer method to make the ice cream, place the custard in the lidded container and freeze for 2 hours. Churn the custard in the ice-cream machine, if using, according to the manufacturer’s instructions. Then, working quickly, tip it into the container and very loosely fold the rhubarb through it.
6. If using the freezer method, refrigerate the rhubarb, remove the custard from the freezer and whisk it. Repeat the freezing and whisking twice more at 2-hour intervals before stirring the rhubarb into the custard. For either method, cover and freeze overnight, or until firm. If the ice cream is frozen solid, place in the fridge for 30-40 minutes to soften before serving with delicate almond biscuits.
PhilLive each day as if it was your last because one day it will be
Comment
-
Rhubarb and Amaretti biscuit upside-down cake
Cut some rhubarb into chunks, place into a single layer in a greased cake-tin, sprinkle with sugar and cook in a medium oven till slightly tender.
Rhubarb will shrink slightly when cooked so take some Amaretti biscuits (used to be able to get them from Lidl in the UK, or good delis if you get the posh wrapped ones) and put about 10-12 dotted around in between the bits or rhubarb.
Make a standard victoria sponge mix 4oz butter, 4oz sugar, 2 eggs, 4oz Self Raising flour beaten together till airy and fluffy and spread over the top of the rhubarb and biscuits
Bake at gas 4 / 180 C till golden brown and springy to the touch.
Turn out and serve warm or cold with creme fraiche or cream
I guess it'd also work with broken-up ginger biscuits as well...Comment
-
Really Easy Rhubarb and Orange Cake (as made up by me, last night!)
Grate the zest of a large orange finely and save it for later. Stew down about 2-3 sticks of rhubarb (depending on size) with the juice of a the orange and sugar to taste (not too much, just to take the edge off). You can leave it a bit chucky or stew it right down to pulp if you like, however you prefer it (I like a few chunks )That was the hard bit.
Now cream together 250g butter (I use Vitalite as I'm lactose intolerant) with 250g caster sugar and the orange zest until fluffy and pale. Weigh 250g of eggs with their shells on and beat them in one at a time. Sift in 250g of selfraising flour and fold it in, then fold in the stewed rhubarb, avoiding adding too much liquid. Bung it in a tin and into the oven at 180degC for about an hour and 20mins or until done.
(This method is really easy to adapt to other cakes - I made an apple and cinnamon one too by adding a chopped Bramley and a tsp of cinnamon to the basic mix of 250g butter - 250g sugar (I used light brown sugar that time) - 250 eggs - 250g sr flour. Haven't tried it yet but it looks delish )
Dwell simply ~ love richlyComment
-
Just a quick word about Rhubarb Chutney, not the reciepe posted.
It is very vinegary and sharp when it is new. I have just opened a jar made in 2007 and it is luverly. All the sharpness gone.Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poetComment
-
i have 2lbs of rhubarb and 2 oranges....how much sugar would i need for rhubarb and orange jam?Comment
-
Rhubarb and orange jam
Hi mariell
I would think that 2lb rhubarb is probably about 2 litres (you could check this in a measuring jug once it's chopped up), so going by my recipe earlier in this thread you should need about 900g of sugar.
As a rough guide jam usually contains about 50% sugar, so this would make sense.
Don't forget to add a lemon as well as this will help the pectin in the oranges set the jam.
I've never made this recipe, so would be interested to hear how it went. Good luck!Comment
Comment