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omokoroa1 - 2010-11-26 12:50:00

Rhubarb Chutney. Rhubarb & Strawberry jam, use frozen berries. Freeze it for winter.

daisygirl - 2010-11-26 12:51:00

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omokoroa1 - 2010-11-26 12:55:00

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.

daisygirl - 2010-11-26 13:04:00

can you get it when green

odie6 - 2010-11-26 15:03:00

slice thinly and use it in the base you use when making a carrot cake, yummy.

margyr - 2010-11-26 15:05:00

I just stewed a large pot and then bottled it and put away to spoon over icecream etc etc. Only got 3 patak type jar fulls as used the rest over a rice pudding.

Boil 1 cup rice with 4 cups water til cooked then to rice add can of coconut cream 1/4tsp salt and 3 tablespoons of sugar stir well (some may like more sugar than that.

beaker59 - 2010-11-26 15:15:00

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cookessentials - 2010-11-26 16:44:00

odie6 wrote:

can you get it when green

oops i mean eat it when green. thank u

odie6 - 2010-11-26 18:39:00

bumping please

odie6 - 2010-11-28 10:56:00

Rhubarb champagne! 900gm rhubarb chopped, 700gm sugar, 2 lemons juiced and the rind and 3.8litres of water. Put it all in a plastic bucket for 48 hours in cool dark place. Strain 3 times and bottle. Shod be ready in a couple of weeks. Very low alc content (around 2%) so ur choice weather the kids can drink it or not. Chill well before drinking and enjoy :)

coreblimey - 2010-11-28 11:11:00

hahha coreblimey, I made this a few years ago, bottled it and capped it in the husbands beer bottles, luckily I kept it on the front deck as it all started to explode after about 10 days, the first one I heard when i was inside and went out to investigate could not find anything, then while standing another one blew. Apparently i was supposed to bottle in soft drink bottles and release the pressure every so often??

margyr - 2010-11-28 14:10:00

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noonesgirl - 2010-11-28 14:55:00

I too have a lot coming on so what I can't give away, I will be stewing and freezing it for winter puds. Rhubarb sponge is our favourite way of eating it.

biddy6 - 2010-11-28 17:17:00

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noonesgirl - 2010-11-28 21:50:00

• Rhubarb and Sour Cream Cake
60g butter, room temperature
1 1/2 cups brown sugar, firmly packed
2 eggs
1 tsp vanilla
350g flour
1 tsp baking soda
1 tsp salt
4 cups rhubarb, cut to 1.5 cm lengths
250g sour cream
Topping
Combine together
1 1/2 tablespoons melted butter
1/2 cup sugar
1 tsp cinnamon
Preheat oven to 180C
Grease 23 cm round tin
Cream butter and sugar add eggs, vanilla
Beat well
Add sifted flour, baking soda, salt
Then add rhubarb and sour cream
Combine well
Put in tin and sprinkle on topping
Bake 40-45 minutes or until cooked
Got this off here the other day. Sorry can't remember who from, BUT it is YUMMY!

nzbadger - 2010-11-28 22:16:00

Just finished off some stewed rhubarb tonight. I cut mine and freeze raw in 500g bags. Good in the winter time with a crumble on top. Here's a nice summer recipe.
Rhubarb Summer Pudding.
500g chopped rhubarb.
1/2 c whipped cream.
1/2 c sugar.
1/2 c water.
1 pkt raspberry jelly.
Cook Rhubarb, sugar, water and jelly until rhubarb is tender, when cool and begining to set, stir through whipped cream. Yummy straight front fridge.

chooky - 2010-11-28 23:35:00

heres a cheap way to make a rhubabrb pudd, chop some rhubabr and put into a pot of water to cover fruit only,bring tho the boil then drop temp and add a a jelly either starwbeery , raspberry or boysonberry stir till all disoloved and place in a bowl to cool, can be used as just jelly once set or you can then place fruit in a oven dish and add a crumble topping or a sponge topping to it, but it gives stwed rhyubabrb another edge to flavour

kob - 2010-11-29 07:06:00

Definitely rhubarb time again here, so maybe we get some more recipes.

uli - 2011-11-28 18:44:00

odie6 - there are a couple of varieties in rhubarb. I always thought it had to be quite red, but after growing it again, the type I have never goes red, it just has a touch of pink at the base of the stalk. I have been using it for 5 years now, both freezing it raw and cooked, and using it fresh and to me it just tastes as nice as the red one I had before we moved.. Apparently you can add a red gelatine if you want that colour, but tastewise it's fine just as is, on its own or with stewed apple.

2bakerz - 2011-11-28 19:43:00

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,

bev00 - 2012-11-27 23:07:00

Strawberry and Rhubarb are a great flavour combination - I had such a lot of rhubarb last summer that not unlike you, I had to think of other ways to use it up - other than the usual way (ie stewing, jam, chutney etc.), and I stumbled across this fabulous recipe for Strawberry and Rhubarb Pie:

http://www.joyofbaking.com/StrawberryRhubarbPie.html

It really is gorgeous and well worth following this youtube vid clip to see how it's done - it's certainly not at all difficult, but it also shows very clearly how to make the real (and perfect) lattice top in just a few easy steps.

Edited by carlosjackal at 11:19 pm, Tue 27 Nov

carlosjackal - 2012-11-27 23:18:00

I made rhubarb jam recently, it has been very well received by all....

I got the recipe from the internet. I found I boiled it longer than it said to, but here it is as I copied it down.

3C chpd small rhubarb
2 1/2 C sugar
1/2 C water (may not seem enough but it is)
1 pkt red jelly crystals
Put water and fruit into pot, stir continuously, boil until soft. (4 mins) Add sugar, boil, stirring until dissolved (about 2 mins). Turn off heat, pour in jelly, stir until dissolved. Pour into jars.
Made 3 jars

cmjbp - 2012-11-28 01:32:00

Maybe you could go into one of the bigger workplaces in your town and drop off your surplus.
I work with about 50 people and can always find a taker for surplus rhubarb-already they're asking me if it's ready yet, but last year they weren't interested in my tomatoes. I also took surplus fresh tomatoes along with rhubarb jam and fresh rhubarb to my local Habitat for Humanity shop. I wrote on a big card that my garden has never been sprayed, but it is fed on horse manure, so wash fruit carefully.

donnabeth - 2012-11-28 09:16:00

Here is a favourite since a child.

Rhubarb & Banana jam

450g rhubarb, chopped
450g sugar
4 bananas
1 tsp butter

Slice the rhubarb finely and place in a glass bowl.
Add the sugar, stir and leave overnight for juice to form.
Transfer to a pan and bring slowly to boiling point stirring constantly until the sugar has dissolved.
Boil gently for 30 minutes or until thick.
Mash the banana and add to the jam. Boil for a further 5 minutes.
Add the butter and skim off any froth into a small bowl.
Pour the jam into sterilised jars and cover.

flower-child01 - 2012-11-28 10:16:00

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theboss17 - 2012-11-28 11:48:00

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makespacenow - 2012-11-28 11:52:00

for rhubarb lovers

bev00 - 2013-11-28 23:49:00

try making some champagne for Xmas

issymae - 2013-11-29 13:13:00

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tehenga288 - 2013-11-29 22:40:00

I just cut it up and freeze as is and have been using up the 6kgs I have had since february!!! last of it cooked this week with apple for a crumble.

seniorbones - 2013-11-30 07:34:00

What a good idea - freezing it. And do you just cook it from frozen or thaw first.

maynard9 - 2013-11-30 10:11:00

bump

weezil - 2014-04-06 15:16:00

BAKED RHUBARB AND ORANGE SPONGE
1 bunch rhubarb,trimmed and chopped. 1/4 cup firmly packed brownn sugar; 2 tsp grated orange rind; 3 tbsp warmed honey; 60g butter; 1/4 cup caster sugar; 1 egg, lightly beaten; 3/4 cup self raising flour; 1/3 cup milk.
Place rhubarb in buttered ovenproof dish, sprinkle with the brown sugar and half the orange rind and pour over warmed honey. Cream butter with remaining orange rind and caster sugar until light and fluffy. Beat in egg, then fold in sifted flour alternatively with the milk. Bake in a pre-heated moderately hot oven (190C) for about 40 minutes or until golden. Serve hot with custard or cream. I serve it with a good vanilla bean ice-cream.

Quote
cookessentials (1216 1216 positive feedback) 4:02 pm, Wed 4 Sep #6

bev00 - 2014-09-05 01:13:00

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.

Just picked a tonne of rhubarb, will try this recipe later today or tomorrow (need to go to the supermarket for more vinegar). Always a helpful place this.

kirmag - 2015-01-12 11:02:00

Daisygirl - question if you are around... or someone else may know...

To let mature, do you keep it in the pantry or fridge? I have never made chutney. Thanks.

kirmag - 2015-01-12 11:16:00

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.

beaker59 - 2015-01-12 13:15:00

saving

bev00 - 2016-01-12 22:10:00

I got this recipe for a rhubarb chutney from the ChCh Press ages ago & made it & loved it. I also have made a sweet rhubarb chutney from Digby Law, but this one wasn't as sweet & I liked it way more.

Rhubarb in a jar.
1kg rhubarb (leaves removed, of course)
1.5 cups brown sugar
1 cup white sugar
2.5 cups white vinegar
1 tspn salt
40 g fresh ginger, very finely chopped
3 cloves garlic, finely chopped
.5 cup currants
1 large or 2 small lemons
Wash the rhubarb then cut it into 1 cm pieces. Place in a large non reactive pan with the sugar, vinegar, salt, ginger, garlic & currants.
thinly peel the skin from the lemon & chop it very finely. Squeeze the lemon& add the juice to the pan, with the peel. Bring all to the boil & then turn to simmer & cook for about 40 minutes until it thickens to a medium jammy consistency, stirring to ensure that the bottom doesn't stick. Pour into hot sterilised jars & seal immediately.
Leave for a couple of weeks to mature.
Make around four jars.

samanya - 2016-01-14 19:08:00

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 made this one last year after seeing this thread and it was DELICIOUS!!! I took a jar into work for the staffroom, everyone ate it with almost everything, cheese, crackers, meat, toast.... I had to take in another bigger jar. When that was gone, they wanted more.... unfortunately our rhubarb died though, so once we get another one going, I will definitely be making it again.

kirmag - 2016-01-15 09:41:00

This message was deleted.

whitehead. - 2016-01-15 20:55:00

Love this. Line a pie dish with pastry. Mix 4 cups rhubarb sprinkled with 2/3 cup sugar and 2 tblsps custard powder and put it in the pie dish adding 1 tblsp butter. You can lattice the top but I just randomly put pastry over the top. Cook at 220 for 15 mins then turn down to 180 for about 30 mins. If I have blackberries I chuck some of them in too. Yum yum yum.

amnial-man - 2016-01-16 16:00:00

amnial-man wrote:

Love this. Line a pie dish with pastry. Mix 4 cups rhubarb sprinkled with 2/3 cup sugar and 2 tblsps custard powder and put it in the pie dish adding 1 tblsp butter. You can lattice the top but I just randomly put pastry over the top. Cook at 220 for 15 mins then turn down to 180 for about 30 mins. If I have blackberries I chuck some of them in too. Yum yum yum.

I have a rhubarb,raspberry. boysenberry & strawberry pie in the oven right now (using up the quantities of berries that were ready today) I do wish I'd seen your recipe first ...I just 'winged it' as far as getting the juices thickened so I hope it comes out OK. It's to take as a plate for dinner, so fingers crossed. I have a a tarte Tatin already made as plan B.

samanya - 2016-01-16 17:01:00

To thicken the juices in fruit tarts as they cook, sprinke the bottom with flaked rice before adding the fruit.

camper18 - 2016-01-16 20:16:00

camper18 wrote:

To thicken the juices in fruit tarts as they cook, sprinke the bottom with flaked rice before adding the fruit.

That's good to know for another time, although flaked rice is not something I usually have, but will get some.
The tart/pie turned out quite well, a little juicier but it seemed to thicken slightly as it cooled & it tasted good.

samanya - 2016-01-16 22:51:00

rhubarb shortcake with ready rolled sweet shortcrust pastry. Stir some cornflour into the hot rhubarb to absorb some liquid.

ahaaaaa - 2016-01-17 03:14:00

Also google rhubarb custard cake. Its lovely. It has custard cooked in the middle with rhubarb on top of the cake arranged in spokes.

ahaaaaa - 2016-01-17 03:16:00

rhubarb Muffins nice.

.jillybeen. - 2016-01-17 10:04:00

This is one of my favorite recipes

German Rhubarb Cake

1/2 c. oil
1 1/2 c. brown sugar
1 egg
1/2 tsp. salt
2 c. finely chopped rhubarb
2 c. plus 2 Tbsp. flour
1 tsp. baking powder
1 tsp. soda
1 c. buttermilk or soured milk (mix 1 c milk with 1 T white vinegar or Lemon juice and leave for 5 mins)
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1 tsp. vanilla
Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. chopped nuts

Mix oil, cinnamon, brown sugar, allspice, egg, cloves, salt and vanilla well, then add rhubarb and set aside. In a separate bowl mix flour and soda alternately. Add flour and buttermilk to first ingredients. Mix well and pour batter in a greased 9 x 13-inch pan. Combine topping ingredients and sprinkle on batter. Bake in a 350 degrees oven for 40 minutes.

tinkagirl - 2016-01-20 19:13:00

Sounds interesting - but never came across that cake in Germany :)

uli - 2016-01-20 20:28:00