| 51 | beaker59 wrote:
I just leave the rhubarb in the garden and pick what I need at the time, Its a great looking plant and is always there and available. :)
Much like silver beet I suppose. It doesn't need to be "used up" either.
I am a bit surprised that people here use rhubarb at any time of the year. In Germany we used to only harvest until early summer, as later it was supposedly having too much oxalic acid to be safe to eat. So our famous German rhubarb and strawberry jams had to be timed very carefully ... the last of the rhubarb and the first of the strawberries usually just worked - depending on the year. uli - 2016-01-20 20:31:00 |
| 52 | Rhubarb Truffle. Was my mum's receipt. but has now become a favorite for many, including those that normally turn their nose up at Rhubarb.
Cook rhubarb till just soft,don't pour off liquid. Place in your bowl and add broken up sponge, pour over any red jelly. press down genitally and if you have time leave a few hours tor sponge to soak up liquid, Top with custard and about 1/2 hr before serving ( Just a guide, all can be left longer or done quicker if in a hurry) add cream, then decorate with anything that takes your fancy. ( Strawberries, choc. pieces, jelly crystals, 100 and 1000s etc) even leave plain. Can be done day before, barring cream. Easy to freeze extra rhubarb, even cook frozen so this can be made at anytime. Only thing I found is a that a better quality sponge looks and tastes better and little extra price worthwhile.Super market in store sponges are much more porous and get a bit soggier! kernal1 - 2016-01-24 18:03:00 |
| 53 | Lol, came on for ideas for all my rhubarb, some great recipes Im going to try, one above sounds good, just gave me a big laugh though at the "press down genitally" sorry, but the visions that came into my head! LOL kate113 - 2016-01-31 15:29:00 |
| 54 | *bump* |
| 55 | Hi Sue :-) Re rhubarb - just posted this in the pork thread.. I freeze bags of chopped apples on their own, and chopped apples and rhubarb, for making crumbles, etc.. when roasting pork, I'd poured the contents of a bag into a pot before realising it included rhubarb.. decided to use it with the pork - it was amazing - tangy with the rhubarb, and really lovely with the pork. To make quick crumbles, I make a large batch of the crumble mix - anything you like added, and freeze that too. I pour whatever fruit from my freezer into an oven proof dish, pour over as much crumble as I want to use, into the oven for 30=40 minutes at 180C and it's ready. Pop it into the oven as you're about to serve dinner, and the timing works well for when the crumble is cooked. juliewn - 2017-01-25 16:31:00 |
| 56 | uli wrote:
I am a bit surprised that people here use rhubarb at any time of the year. In Germany we used to only harvest until early summer, as later it was supposedly having too much oxalic acid to be safe to eat. So our famous German rhubarb and strawberry jams had to be timed very carefully ... the last of the rhubarb and the first of the strawberries usually just worked - depending on the year.
I have always used rhubarb all year round ..haven't ever heard of anyone suffering side effects from that, have you?
I make rhubarb & strawberry jam & it's absolutely delicious ...the rhubarb really enhances the strawberry flavour, so I can see why it's 'famous' in your homeland. samanya - 2017-01-25 17:05:00 |
| 57 | bump for rhubarb and strawberry jam :) uli - 2018-01-19 14:55:00 |
| 58 | This message was deleted. kiwimade6 - 2018-01-20 10:28:00 |
| 59 | Had to go back and check kiwimade6 And well done kernal1:
"Cook rhubarb till just soft,don't pour off liquid. Place in your bowl and add broken up sponge, pour over any red jelly. press down genitally and if you have time leave a few hours tor sponge to soak up liquid... " uli - 2018-01-20 16:00:00 |
| 60 | tehenga288 wrote:
Love this - Can add some grated ginger too. I use plastic 1 litre soft drink bottles and try to keep them in a cool place. Always have them well chilled before you unscrew the cap
If you want a quick easy drink/cordial , chop rhubarb place in pot add sugar to taste and cover with water about 2 cm over rhubarb. Bring to boil and simmer for a short time till liquid turns a deep rosy pink. Strain liquid into bottles and use like a cordial by topping up with soda water. With the quick version - does it need using up by a certain time after making? Thanks rupps - 2018-01-22 08:00:00 |
| 61 | daisygirl wrote:
I sure do:
1KG rhubarb chopped
25gr fresh ginger well bruised [I sometimes use the ginger in a jar, 2 teaspoons]
6 garlic cloves crushed
2 lemons [grated rhind and juice]
1 tbs salt
2 1/2 cups vinegar
1kg sugar
500gr sultanas. We like it HOT so I had some chilli. Put all in a pot and simmer, stir frequently so it dosnt catch on bottom.
Simmer for about 1 hour or until it has thickened. If you like it chunky bottle it as it is , I put mine through the mouli to make it smooth. Makes about 3 litres. Can be eaten right away but I prefer to keep it for a month to mature.
Good for all meats and sandwiches or crackers and cheese. I followed this recipe exactly (minus the chillies) and only produced enough to fill 2 x small jars which previously each held 350 gms net of marmalade (so pretty much like for like as far as consistency and volume goes). Therefore for me this was very expensive chutney. As a newbie to preserving/bottling, where did I go wrong? I always thought it would be more cost effective to make our own rather than buy, but not at this rate when taking in the cost of the other ingredients and power used. Any ideas or suggestions please? Edited by skylarking1 at 1:59 pm, Sat 27 Jan |
| 62 | Bump |
| 63 | Have you weighed the ingredients? I am asking as apparently many people on here do not have kitchen scales. I cannot see that you only get 700ml out of a recipe that has 1kg of fruit,1kg of sugar, 500g of sultanas and half a liter of vinegar. Even with boiling it all down that should amount to approx. 2 or even 2 and a half liters of chutney. uli - 2018-01-30 18:22:00 |
| 64 | I now grow the red stalked variety of rhubarb, its far nicer than the green one and grows all year here in Hastings. If I have heaps I give it away, with only two in the house it is not worth doing much with it.
I am going make some ''malt vinegar'' I am excited to get it under way in about . pickles7 - 2018-02-02 11:31:00 |
| 65 | bump bev00 - 2019-02-02 00:20:00 |
| 66 | Rhubarb relish
1.8 kg finely chopped rhubarb
1.8kg sugar
4 cups vinegar
salt
sultanas
3 tsp cayenne pepper
6 large chopped onions
boil all together for 2 hours, then put in hot jars.
nice with pork, cold meat and cheeses.
This doesnt taste like rhubarb and I dont like relish but I like this.
the recipe doesn't state how much salt or sultanas so its up to you. |
| 67 | Savoury recipes-
http://dish.allrecipes.com/ways-to-fall-in-love-with-rhubarb
/
https://www.chowhound.com/food-news/165351/pucker-up-with-th
ese-9-savory-rhubarb-recipes/
https://www.treehugger.com/green-food/7-savory-recipes-use-r
hubarb.html jan2242 - 2019-02-02 10:50:00 |
| 68 | bev00 wrote:
My mum a kiwi who married a Dutchy makes these with baking powder rather than yeast as it takes less time to prepare, and she puts in rhubarb and currants to have the sweet and tart taste. Mum's recipe for oilballs (ollie bollen) traditionally served new years day.
per person: 1c flour, 1 tsp baking powder, pinch salt, 1 egg, 1/2c currants, 1 Tbs oil, 1 Tbs corn flour, 1/3c cubed rhubarb. Mix all ingreds to get a medium batter. Bring pot of oil to heat, when a crust of bread that has been dropped in gets bubbles around it it is hot enough. Drop tablespoons full of batter into the oil. They tend to be cooked when the float on top of the oil, and are medium brown in colour. Lift out with tongs or slotted spoon and place on paper towel. After 5-10 mins turn down the oil temp to half. Break pieces off and dunk in icing sugar. Mum also uses granny smith apples instead of rhubarb. She also has oil for cooking in specially for this so other flavours don't taint it, and next morning she strains the oil through a paper towel and sieve to put back in the bottle. Quotesusievb (471 ) 12:29 pm, Yum - my mum was dutch and used to make olliebollen but never used rhubarb. What a clever idea. Might just have to try them sometime rupps - 2019-02-05 11:01:00 |
| 69 | Make a rhubarb / plum cordial to have with soda water,delicious. dreamers - 2019-02-05 11:10:00 |
| 70 | Germany is a big place,so unless one has been to every small village the likelihood of not experiencing it are great.I had this cake in Bremen served with yoghurt and it was delicious,then bugger me with a fish fork I had the same cake again in Freudenstadt so it is around,gott und Himmel. Und Auf wiedersehen . |
| 71 | bump bev00 - 2020-02-03 23:56:00 |
| 72 | Alison Holst's slow cooker rhubarb and sago is nice, the rhubarb doesn't go all mushy and it doesn't take that long to cook. I will dig out the recipe and post later. catdog68 - 2020-02-06 11:28:00 |
| 73 | samanya wrote:
I have always used rhubarb all year round ..haven't ever heard of anyone suffering side effects from that, have you?
I make rhubarb & strawberry jam & it's absolutely delicious ...the rhubarb really enhances the strawberry flavour, so I can see why it's 'famous' in your homeland. Rhubarb does contain oxalic acid, as does spinach and other foods. You wouldn't notice immediate side effects but apparently it can interfere with the absorption of calcium and even lead to kidney stones. venna2 - 2020-02-06 14:03:00 |
