Rhubarb
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| 1 | Can I please have some ideas for using my rhubarb? It's huge and going to waste. angiesbaking - 2010-11-14 17:27:00 |
| 2 | You can freeze it raw just chop it up and bag it jacky18 - 2010-11-14 17:30:00 |
| 3 | jam lilyfield - 2010-11-14 18:09:00 |
| 4 | wine lilyfield - 2010-11-14 18:09:00 |
| 5 | This message was deleted. noonesgirl - 2010-11-14 18:11:00 |
| 6 | oooooh wish I lived closer as I Love it and it's so expensive these days. buckyboy - 2010-11-14 18:16:00 |
| 7 | Rhubarb and banana jam is yum another of aunt daisy's, I add rhubarb to muffins and cakes. make rhubarb crumbles, fruit sponges (desert). cgvl - 2010-11-15 00:08:00 |
| 8 | noonesgirl wrote: Morning I d love your marmalade recipe please... trader-joy - 2010-11-15 07:20:00 |
| 9 | angiesbaking, my two favourite uses for rhubarb are: RHUBARB CUSTARD CRUMBLE Make a custard with all the ingredients & once it has boiled add the raw rhubarb – the custard will need to be very thick & stodgy. Place the rhubarb & custard mixture into a 1.5-2 litre ovenproof dish, then top the mixture with the HINT: a now-late friend of my DH's family gave me this tip 30+ years ago.....let the rhubarb stand, covered by boiling water, for 5 minutes, then drain that water off - I don't recommend doing this for the Rhubarb Custard Crumble but it sure does work otherwise and I find it to be great especially when making..... SPICED RHUBARB Place all the ingredients in an oven proof dish and cover the dish. Cook at 150°C for 15-20 minutes or until the fruit is tender. Those two recipes plus more rhubarb recipes, hints and info' can be found at:- http://www.trademe.co.nz/Community/MessageBoard/Messages.asp Hope that helps. :-)) Edited to add that if you freeze some of your rhubarb surplus then you can successfully make the Rhubarb Custard Crumble with that frozen rhubarb at a later date - add the frozen rhubarb to the just made custard. Edited by 245sam at 8:19 am, Mon 15 Nov 245sam - 2010-11-15 08:11:00 |
| 10 | Roasted rhubarb in honey. Try it gragra1 - 2010-11-15 08:16:00 |
| 11 | My friend makes the most devine rhubarb and sour cream cake. She won't share the recipe!!! But I am sure if you googled you could find something similar. clare_mel - 2010-11-15 08:27:00 |
| 12 | This is a recipe l was given and it is really nice Rhubarb and Sour Cream Cake 60g butter, room temperature Topping Preheat oven to 180C griffo4 - 2010-11-15 08:57:00 |
| 13 | thank you all so much. will let you know when ready for trying:) angiesbaking - 2010-11-15 21:06:00 |
| 14 | You lucky, lucky thing! I love, love, love rhubarb! bisloy - 2010-11-15 21:25:00 |
| 15 | I got this recipe off here a while back, and it's a firm favourite now in our house. Everyone I've made it for has asked for the recipe. I don't put the banana in as I don't like it, and I use apple as well as rhubarb. Caramel Crusted Rhubarb & Banana Pudding ¾ cup flour Preheat oven to 180c. jimbob37 - 2010-11-15 21:50:00 |
| 16 | Thank goodness! I was beginning to think I was a little strange. I hate cooked banana! It takes over everything to the point you can't taste anything else. Yuk! bisloy - 2010-11-15 21:52:00 |
| 17 | This message was deleted. cookessentials - 2010-11-16 06:40:00 |
| 18 | This message was deleted. cookessentials - 2010-11-16 06:41:00 |
| 19 | Wish you lived in Wanganui, I'd come buy some off you. Rhubarb in supermarkets is disgusting at moment. lavender32 - 2010-11-16 09:00:00 |
| 20 | lavender32, if you want some, I am in wanga's and have a garden full going to waste. Um now how to contact. cgvl - 2010-11-16 09:07:00 |
| 21 | Hi noonesgirl would love the recipes for the rhubarb relish and rhubarb and raspberry jam if you could spare the time, thanks. tinyted - 2010-11-16 09:23:00 |
| 22 | jimbob37 wrote:
I'm sure this is a recipe I posted on here a long time ago but without bananas, I don't know where they would have come from and I must admit they don't appeal to me. An example of how recipes change I guess! pamellie - 2010-11-16 10:08:00 |
| 23 | This message was deleted. erewhon04 - 2010-11-16 13:19:00 |
| 24 | This message was deleted. noonesgirl - 2010-11-16 17:59:00 |
| 25 | This message was deleted. noonesgirl - 2010-11-16 18:07:00 |
| 26 | Thanks for those recipes noonesgirl, have heaps of rhubarb that I want to use up and these recipes sound very scrummy. tinyted - 2010-11-16 21:57:00 |
| 27 | This message was deleted. elliehen - 2010-11-16 22:33:00 |
| 28 | This message was deleted. meborg5 - 2010-11-17 09:42:00 |
| 29 | cgvl - you are so lucky. I wonder what terrible things would happen to me if I put my phone number on here??????? Or could I be cheeky enough to ask that if you are passing a car dealership that sells Holdens & kias you might drop some off to me lol. I am more than happy to pay for it & would take as much as you want to give as I can freeze it. I work in the mornings only. Cheers Joanne lavender32 - 2010-11-17 10:19:00 |
| 30 | hey lavender, will drop off tomorrow when out doing groceries. Am coming that way to get asparagus lol. If had seen this earlier you could have had it today, when I went out lol. cgvl - 2010-11-17 14:02:00 |
| 31 | How mean of your friend...most people would be so flattered someone admired their cooking they'd be happy to share!! I have found the very slender, redder stemmed variety of rhubarb is a lot sweeter and doesn't grow so enormous. My neighbour kindly gave me a root and it's gorgeous. I bought two slender, very red stemmed rhubarb to add to the garden and may get rid of the bigger stuff altogeher. Yes, it freezes well, and mum used to use dried dates to sweeten hers when she stewed it. Not a fussy eater, but find dates really sickly (dried) so... My neighbour's variety makes a beautiful tart: make a shortcrust type base and press it firmly into a loose bottomed, round quiche tray and bake 20 mins medium oven. Cook rhubarb in a tiny bit of water with a little sugar, then dissolve a strawberry jelly in ONE CUP ONLY of boiling water, and add to it. Allow that to cool. devalois - 2010-11-17 15:31:00 |
| 32 | CGVL how wonderful are you!!!! Thanks heaps. I'll let the boys in the parts department know you are coming & they can ring me to come downstairs. Thanks soooooooo much. lavender32 - 2010-11-17 16:35:00 |
| 33 | When cooking rhubarb for myself I add a sweet apple to the mix and no sugar and find it is more than sweet enough, Dh needs a little extra sugar to his but you do get used to the taste. cgvl - 2010-11-18 09:53:00 |
| 34 | This message was deleted. meborg5 - 2010-11-18 21:47:00 |
| 35 | This message was deleted. elliehen - 2010-11-18 22:07:00 |
| 36 | noonesgirl wrote: Thanks sounds yum... trader-joy - 2010-11-19 06:27:00 |
| 37 | Bump for the new rhubarb season :) uli - 2011-11-17 20:38:00 |
| 38 | oooohhhhh now I'm hungry for rhubarb.your so lucky to have such a good crop,have tried growing rhubarb 3 times and not much success,lolz will have to keep buying it :( crystalmoon - 2011-11-18 14:24:00 |
| 39 | FOR RHUBARB LOVERS bev00 - 2012-11-17 23:49:00 |
| 40 | as a topping on a cheese cake is my favourite,I have even put it on top of strawberry topping on a bought cheesecake, nabbed - 2012-11-18 00:05:00 |
| 41 | Strawberry and Rhubarb Pie I made this a few times last summer as we had so much rhubarb and not unlike you was searching for other recipes to use my rhubarb in. Strawberries go really well with rhubarb - a great flavour combination and this Strawberry and Rhubarb Pie is beautiful! Edited by carlosjackal at 12:08 am, Sun 18 Nov carlosjackal - 2012-11-18 00:07:00 |
| 42 | When cooking rhubarb (I bake it in the oven with sugar but no added water rather than boil in a pot, concentrates the flavour) always add a little finely grated fresh ginger, its a match made in heaven! patsprat - 2012-11-18 11:17:00 |
| 43 | This message was deleted. gingercrush - 2012-11-18 11:26:00 |
| 44 | This message was deleted. tehenga288 - 2012-11-18 20:41:00 |
| 45 | jacky18 wrote:
This is what I do when I have a glut. nauru - 2012-11-19 16:13:00 |
| 46 | Rhubarb Jelly dwyn5 - 2012-11-19 17:05:00 |
| 47 | I also have heaps of rhubarb, of late I have been dicing 4 cups of rhubarb, 1 or 2 Tbsp water, 1/2 cup sugar and some nutmeg and cinnamon (optional) mix ingrediants, bring to boil and simmer until rhubarb has broken up. Cool and store in the fridge. My kids use this mix on cereal in the morning or with ice-cream for dessert, you could probably even put it in scones with some cream! Haven't tried freezing this mix yet, but don't see why it won't freeze successfully. mandi - 2012-11-19 22:15:00 |
| 48 | this is yummy Quotepam.delilah (658 ) 7:42 pm, Sa bev00 - 2012-11-19 22:41:00 |
| 49 | RHUBARB CORDIAL Quotecgvl (22 ) 8:57 am, Tue 29 Nov #5 9 stalks rhubarb, chopped Simmer the rhubarb, water and lemon peel together for 20 minutes, skimming off any foam. Strain, discarding the pulp, then add the sugar and lemon juice and stir to dissolve the sugar. Bring to the boil for 1 minute, skim again and cool. Keep refrigerated and use to make punch or cocktails. Makes about 1 litre. Quotebernice1 (226 ) 9:03 am, Tue 29 Nov #6 Quotebernice1 (226 ) 9:07 am, Tue 29 Nov #7 Quoteoh_hunnihunni (1556 ) 9:47 am, Tue 29 Nov #9 Quotewheelz (154 ) 11:37 am, Tue 29 Nov #10 bev00 - 2012-11-29 22:46:00 |
| 50 | This message was deleted. wayne472 - 2012-11-29 22:54:00 |
