OK, so my next door neighbour's father grows a lot of home based produce. his spuds are killer, as are his onions, marrows, courgettes (zucchini for American cousins) beans etc.. however i have just received my first batch of the year of rhubarb, by the sackload..

so what the frig do i do with it?

Rhubarb crumble ? I've enough to feed the 5 thousand.. anyone have any brilliant recipes or ideas for it (apart from covertly ridding myself of it, which i did last year)?

Makes nice chutney!

Rhubarb & ginger jam, delicious. :ok:

My wife just made a batch of Rhubarb and peaches jam. Wonderful combination.
Not this recipe but it shold be very close.

http://img444.imageshack.us/img444/8273/schermafbeelding2012071h.png

Wash the stems, cut into short chunks (squares), discard the leaves and the 'root', sprinkle with sugar and leave to 'marinate' (the sugar will absorb the juice and 'liquify'. When ready to cook, put a small quantity of water into a pan or ovenproof dish together with the rhubarb, cover and heat gently until the 'mess' becomes mushy.
Serve with custard or cream or use as filling in a crumble or a pie.

Simples . . .

If you are baking a pie you can start with the uncooked chunks (sprinkled with sugar unless you like it 'tart') and cook accordingly in the oven.

You can keep the stewed rhubarb in the fridge and serve it cold with icecream.

You can even freeze it for later consumption.

cut into 1 inch long pieces. Put 1 kilo in a kilner jar, add 1 kilo of sugar, Fill up with vodka. Leave til Christmas

I'm a simple chap I like plain stewed Rhubarb and Custard a couple of apples stewed with is also good add half a jar of honey as well as heaps of sugar of course, serve chilled,bloody delish.
:rolleyes:

I must admit that, although I do like rhubarb crumple (and pie), I mainly consume plain rhubarb stewed (baked is easier than boiling in a pan as there is less mess when you forget it and it boils over).
If you have a large quantity, baking in the oven is more economical as you can cook several containers at the same time.

Although you can concoct various sauces from rhubarb, this doesn't deal with the quantity problem.

Served on its own (hot or cold) with a touch of custard, cream, or icecream is the best way to get rid of it IMO - no faffing around preparing pastry or crumble, and you can even add 'a little something' alcoholic to flavour the mixture, and, as I suggested it can be frozen for later in the year when the fresh product isn't available.

Delicious!

Rhubard wine. Where do you live?

NEVER cook it in a copper pan - rhubarb contains oxalic acid in poisonous quantities in the leaves and roots, and enough of it to get a poisonous copper salt if cooked in a copper pan. Boiling the leaves is reasonable for producing a de-scaling fluid for the kettle, but the supermarket is an easier source..

Bear in mind that rhubarb is also somewhat laxative in its effects.

wow ! i step away for a few minutes and suddenly its a rhubarb fest. some great ideas there..

i saw a rhubabrb and saffron creme brulee which looks not only simple but rather delicious. here:
Rhubarb and saffron crème brûlée recipe - All recipes UK (http://allrecipes.co.uk/recipe/2881/rhubarb-and-saffron-cr-me-br-l-e.aspx)

but alas, that accounts for 250g of it and i have a few kilos of it.



cut into 1 inch long pieces. Put 1 kilo in a kilner jar, add 1 kilo of sugar, Fill up with vodka. Leave til Christmas


and at christmas what do i do with it, eat it drink it or smear over the wife ? :E


Rhubard wine. Where do you live?

surrey hills.

so far, i like all the ideas and all very tempting... :ok::ok:

cheers fellas!

garp.. as a question, step 11...

submerge jars in a hot water bath at 200 degrees... i'm not doing that in my bath !! :}

Use the leaves in a salad. Your wife will appreciate it

Use the leaves in a salad. Your wife will appreciate it

Have i (or my wife) by some method offended you loma ? you seem to take great offence from my presence.

I've been told that if Roobarb was discovered today it would be banned because of its toxicity.

I don't mind as I hate the stuff:yuk:

SGC

"Use the leaves in a salad. Your wife will appreciate it "

That may be a joke but its still a stupidly crass thing to say.
I can just see someone taking that at face value and dying

Having said that, the leaves do have use in cleaning metalwork - the oxalic acid is good for cleaning chrome plate. Just wash it very thoroughky after

I've been told that if Roobarb was discovered today it would be banned because of its toxicity.
As a child, used to eat it raw, dipped in sugar.
Buggah! My life will probably be curtailed! :{

So did we all, Basil.

Unfortunately, mrs radeng doesn't like rhubarb, so I rarely cook it. Same with plums, and we get good yields from our Victoria plum tree. Got a load in the freezer - time I made me a plum crumble.

I'm thinking that washing, removal of the stones and them putting them in a pot covered with rum (maybe some other fruit too) and leaving for a few months might produce a pleasant dessert...

I made some rhubard vodka last year which was very good.

Have i (or my wife) by some method offended you loma ? you seem to take great offence from my presence.

whoops, I forgot about the thread starter while parlour talking :)

Cut into 1" lengths, wash it and put in plastic bags and drop it into the deep freeze. It'll keep for up to a year. I've just frozen 36lbs off my allotment.

whoops, I forgot about the thread starter while parlour talking http://images.ibsrv.net/ibsrv/res/src:www.pprune.org/get/images/smilies/smile.gif


if no offence intended, then none taken :ok:

well just done a crumble, then i'm goinbg to try the rhubarb creme brulee.

i dont drink much, or pretty much at all these days.. but i'm going to try the thread recommendations..

meanwhile..

anyone got any good recipes for broad beans ??

You people seem to positively strive to make your lives more complicated,just hoy it in a pan(no need to measure to a specific length) with a load of sugar and lerrit boil,when it goes mushy it's done, bob yer uncle,stewed rhubarb,nip to corner shop purchase tin of Ambrosia custard to go with it,someone will be posting what bloody wine to have with it next. :=
:rolleyes:

Rhubarb wine, of course, Herr Draper!!

I was in the Baltic restaurant in Southwark recently and tried some of their rhubarb vodka which was excellent. No idea how to make it but would be fun to try. Personally I love rhubarb crumble so much I never have any spare to even attempt trying something else.

We get tons of it from two roots each year. Mrs UFO has just made a load of Rhubarb and Ginger jam as has already been recommended. Easy to make and tastes great. You need stem ginger. Also some Rhubarb and Vanilla, if anything that's better and easier to make, you need vanilla pods so it's a bit dearer.

When I used to make my own wine I made Rhubarb wine by the 5 gallons, cheap and quite acceptable.

Rhubarb Vodka is easy, won't get rid of a lot, and goes best in cocktails. You can make quite a few interesting and different cocktails with it, we tend to have them Christmas morning with the family before the turkey. And definitely easy to freeze for any of the above uses, or just stewed as many have said, we have it with a light cream - low fat yoghurt, creme fraiche or similar rather than rich cream, custard or whatever in an attempt to keep the middle-aged spread at bay.

Broad beans - great with ham, pork and fish and freeze pretty well.

Cheers
UFO

Don't eat too much, it will strip the enamel off your teeth! :}

As long as it doesn't melt the plastic teeth we'll be OK.