picxie wrote:

Bumping for jam recipe :)

Jam recipe:
1kg of fruit
1kg of sugar
boil until the jam sets,
bottle and seal.

uli - 2012-01-10 21:23:00

I like my rhubarb cooked in orange juice freshly squeezed and also sometimes I like to add dates.

lindylambchops1 - 2012-01-10 21:24:00

Rhubarb champagne is easy and tastes great
http://saucysisters.blogspot.com/2009/02/rhubarb-champage.ht
ml
after years of struggling to keep up with rhubarb.. we now don't have enough!

kaylfrazer - 2012-01-11 13:28:00

This message was deleted.

cookessentials - 2012-01-11 21:32:00

Rhubarb Fool-made it last night.Cook chopped rhubarb with not much water and a fair bit of sugar,then let it completely cool.Whip some cream until quite thick.Plop the rhubarb in,then fold into the cream gently.Chill in the fridge before serving.

schnauzer11 - 2012-01-12 00:54:00

ggmd wrote:

Cut stalks into 2 inches, put in a roasting pan or oven dish, dot with un-salted butter and sprinkle with raw-golden castor sugar, roast in a hot oven @ 200c for 10-15 minutes, can be eaten hot or cold..

just done some this way. Added some chopped stemmed ginger to it. Sooo nice

Edited by pam.delilah at 3:14 pm, Thu 12 Jan

pam.delilah - 2012-01-12 15:14:00

picxie wrote:

Bumping for jam recipe :)

anyone who can help??

bev00 - 2013-01-12 01:18:00

the Jam recipe is easy Pixie. (sorry have been away)

Rhubarb and Banana Jam.
To every 500g Rhubarb use 2-3 banana's and 450g sugar.

Rhubarb and Ginger Jam
to every 500g Rhubarb and 450g sugar and ¼tsp ground ginger (I add chopped preserved ginger in mine about a packet to 1.5kg rhubarb).

Method for all of the above: Cut up the rhubarb, cover with sugar and leave overnight (needs about 6-8hrs). Next day boil for 10mins add the banana's or ginger and boil for a further 5 mins.
This jam sets fairly quick.

Rhubarb and fruit jam eg strawberry/apple/raspberry.
Equal quantities rhubarb to fruit or you can do 1-2 stalks rhubarb to the fruit. Equal amount or just a little less of sugar. If using apples I add about ½ cup water.
Cut up rhubarb and fruit, cover with sugar and again leave overnight. (not necessary if using apples). Add water to apples and rhubarb (not needed with berry fruit). bring to boil and cook for 10mins, check setting after 10mins. bottle.

Edited by cgvl at 11:31 am, Sat 12 Jan

cgvl - 2013-01-12 11:30:00

For a diebetic; cook in diet lemonade!

roundtop - 2013-01-12 12:28:00

a wealth of information for rhubarb lovers

bev00 - 2014-01-13 00:18:00

margyr wrote:

yep chop and pour boiling water on, leave a few seconds, drain and then add sugar and cook, it takes the really tart furry feeling out of it.

This and I always put the leaves in the compost.

gilligee - 2014-01-13 10:59:00

This message was deleted.

elliehen - 2014-01-13 11:01:00

Bump for another year. I'm looking for low or no sugar ideas for rhubarb.

bedazzledjewels - 2015-01-13 13:02:00

bedazzledjewels wrote:

Bump for another year. I'm looking for low or no sugar ideas for rhubarb.

I just cook the rhubarb with a sweet apple (eating apple), I find that as I don't generally use a lot of sugar the apple is sweet enough. Have tried orange juice but its too acidic for me and not sweet. I use the Monty's surprise apples when ready.
You can use artificial sweeteners but again I don't like the after taste I get from most of them.

cgvl - 2015-01-13 13:11:00

bump

uli - 2016-01-13 16:23:00

Rhubarb and vanilla jam

Ingredients
1kg rhubarb, weighed after trimming, cut into 3cm chunks
1kg jam sugar
2 vanilla pod, halved lengthways
juice 1 lemon
Lemon
Method

Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)

I thought the sugar would catch on the bottom of the pan but doing it over a slow heat and stirring constantly it was fine.
It smelled divine cooking and tastes yummy. Edited to say I didn't have vanilla pods so I used vanilla essence. Next time I will buy the pods and try them.

Edited by jia5 at 9:09 pm, Wed 13 Jan

jia5 - 2016-01-13 21:07:00

bump

bev00 - 2017-01-13 00:26:00

I would like a recipe for Rhubarb Cake please.

Thanks in advance.

willman - 2017-01-13 08:00:00

griffo4 wrote:

l
l need to pick some of mine it has gone mad and l have the large variety and some stalks weigh nearly 1kg if it is fed well but a nice tasty variety

Do you know the name of that variety?

eljayv - 2017-01-13 08:49:00

I have two varieties, one has huge greenish stalks, it is a bit sour, compared to the medium stalks of a bright red variety I usually mix them when I cook rhubarb. I add a little salt to mine, way less sweetener is required then..

pickles7 - 2017-01-13 17:27:00

pickles7 wrote:

I have two varieties, one has huge greenish stalks, it is a bit sour, compared to the medium stalks of a bright red variety I usually mix them when I cook rhubarb. I add a little salt to mine, way less sweetener is required then..

I had the one with greenish stalks it was great all year long however it was moved and replaced with one with red stalks but they are spindly thin things. Trying to find what the old variety was named.

eljayv - 2017-01-13 20:51:00

Oooh I'm drooling ladies! Just idly reading threads and came across this, yum! Going to bookmark this thanks:)

hound31 - 2017-01-13 21:26:00

I cook in a little water, add sucaryl liquid after not during cooking. Makes it bitter if you add during cooking.

joybells2 - 2017-01-13 22:07:00

fec2003 wrote:

Doesn't matter if it's an old thread - there are people who haven't cooked rhubarb before! So whoever resurrected it - well done!

My favourite way to cook it is to cut it into 3inch pieces, rinse well, then place into a baking tin. Dredge with caster sugar (or for diabetics, a good quality powdered sweetener) and a 1/2 cup of water. Cover well with foil and bake at 160C for 25 minutes - a sharp knife should pierce it easily, but it should hold its shape. Just as it's cooling, sprinkle over some finely chopped crystalised ginger. Yummy as a pud on its own, with cream, or on cereal in the morning! I love rhubarb and this way it keeps its shape, making portion control much simpler! And it looks great with a little of the pink syrup drizzled on it as a glaze!

My favourite way too, but without the ginger. And I sometimes mix the cooked rhubarb with some hulled ripe strawberries. YUM.

If your rhubarb stalks are fat and juicy they are ready to pick.... the younger the better. Just remember to leave the few central stalks, and feed the plant well. Some rhubarb has green stalks, some red. It all depends on the breed.

And here's the skinny on rhubarb leaf poisoning:-
https://medlineplus.gov/ency/article/002876.htm

punkinthefirst - 2017-01-14 14:52:00

This is a yummy recipe to use with rhubarb...

Rhubarb Cookies

500g fresh or frozen rhubarb, cut into 1/2 cm chunks
75g sugar
Cook together (you want one cup) and then place in a sieve to drain excess moisture and to cool.

115g butter
1cup brown sugar
1 egg
Zest of one orange
1¾ cup flour
1 tsp baking soda
½ tsp mixed spice
3 tsp crystallised ginger, finely chopped.

Icing
1 cup icing sugar
1-2 tsp juice from the orange

Cream butter and sugar, add egg. Mix in rhubarb, ginger and orange zest, mix well. Fold through the dry ingredients and place tablespoon-size mounds of mixture onto greased oven trays.

Bake at 180° for 12mins or until golden and firm to the touch.

Ice with icing while still warm and icing will fall down the sides of the cookies.

hjrtraders - 2017-01-15 00:01:00

Last year I made Rhubarb and Orange Jam ..it is delicious ...The oranges bobbing around in the pot for an hour looked strange lol.
My recipe was similar to this one.
https://www.allotment-garden.org/recipe/361/rhubarb-and-oran
ge-jam-recipe/

browny36 - 2017-01-17 16:15:00

Recipe for Willman:

RHUBARB COCONUT CAKE
For a 23cm cake
½ cup canola oil, ½ cup plain or flavoured yoghurt, 2 large eggs,
1 ½ cups sugar, ½ tsp salt, 1 tsp vanilla essence, 1 ½ cups S R flour,
11/2 cups desiccated coconut, 1- 1 ½ cups rhubarb.
Topping:
2 Tbsp sugar, ½ tsp cinnamon.
Heat oven to 180c.
Measure the oil and yogurt into a food processor or large bowl.Add eggs ,sugar,salt and vanilla essence. Process ( or whisk) until the mixture looks pale and creamy.
Measure flour and coconut into food processor bowl, then processor in short burst ( or mix by hand) until everything is just combined. Cut rhubarb into 5-7 cm thick slices.
Spray a 23cm tin. Pour the batter into the prepared tin , then sprinkle the sliced rhubarb evenly over the top. Combined the 2nd measure of sugar and cinnamon then sprinkle over top of the cake.
Middle of the oven for 50-60 minutes or until skewer inserted into the centre comes out clean. Stand for 5-10 minutes before removing from the tin. Cool. Serve as is or with whipped cream or yoghurt.
A Simon Holst recipe.

nana_gee - 2017-01-18 12:41:00

I just bottled my last lot of

Strawberry and Rhubarb Jam:

1kg of fruit (600g strawb and 400g rhubarb)
1kg of sugar
boil until the jam sets,
bottle and seal.

The rhubarb will help set the strawberries and gives the jam a bit more flavour.

uli - 2018-01-18 10:43:00

This year I have added about ten strawberries to a pot full of chopped rhubarb and cooked them together. It is DELICIOUS.

gilligee - 2018-01-18 13:42:00

I just wash then chop rhubarb into about 3cm pieces. Put in to a pyrex dish with the juice of half an orange or mandarin and about half a cup of brown sugar. Put the lid on and cook for 5mins on half power in the microwave, give it a stir and do again. Let it cool and pop in the fridge. No messy pot to wash. We have a red variety and one that has stalks about half red and half green. I mix them up and the day after it is cooked it is all red..

crazynana - 2018-01-18 14:32:00

The best rhubarb I have ever had was similar to the recipe above.
Rhubarb, brown sugar, juice and zest of a tangelo and fresh ginger cooked together in casserole dish in microwave.
Simple and delicious

razell - 2018-01-18 19:26:00

bump

bev00 - 2019-01-18 23:30:00

rhubarb and custard muffins and caramel crusted rhubarb pudding are both yummy-Jo Seagars recipes- also a hint from years ago was to put some sprigs of Lemon Balm in when cooking

issymae - 2019-01-21 22:10:00

Would love recipe for the rhubarb and custard muffins mentioned above. Does anyone here have it?

strack2 - 2019-01-24 21:44:00

bump

bev00 - 2020-01-20 23:41:00

chooky wrote:

I cook mine with a raspberry or blackbeery jelly. I freeze it cooked like that. I also freeze raw. Chop up, put in a bag and into the freezer, never had a problem. Cooked rhubarb, cool then add whipped cream, set in fridge - yummy. Had it the other night with left over whipped cream from Christmas day, set in nice glasses. My plants are doing really well at the moment, so have quite abit in freezer.

this is exactly what I do,

suzanna - 2020-01-20 23:53:00

uli....Just as I make the jam and from many of my tasters it is better than straight strawberry, probably my most popular jam.

allurs - 2020-01-21 07:25:00