cooking rhubarb
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| 1 | I chop boil add sugar then cool DUN! but hubby says his mum used to blanche then drain then cook to remove the 'poisons' I know some people eat the leaves like silverbeet. anybody do the same in blanching first??? I just thought everyone cooked it the same - silly me! :8) kenrick69 - 2010-12-31 08:16:00 |
| 2 | This message was deleted. vintagekitty - 2010-12-31 08:26:00 |
| 3 | It's the leaves that are poisonous, not the stalks so no need to cook twice as there's no poison to remove. ibcreative - 2010-12-31 08:54:00 |
| 4 | I cook mine in the microwave. Just add a small amount of water to the chopped up rhubarb and a little sugar. Cook until cooked, stirring a couple of times. I cut mine up with a pair of kitchen scissors. clair4 - 2010-12-31 09:00:00 |
| 5 | 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. chooky - 2010-12-31 09:17:00 |
| 6 | 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. margyr - 2010-12-31 09:48:00 |
| 7 | you can also roast it gently - holds it shape if you need it for open tarts etc, mrsmcgoo - 2010-12-31 09:53:00 |
| 8 | The member deleted this message. fruitluva2 - 2010-12-31 11:16:00 |
| 9 | I do the same as margyr, but leave it a bit longer before tipping off first lot of water. dbab - 2010-12-31 11:27:00 |
| 10 | This message was deleted. fauna1 - 2010-12-31 11:44:00 |
| 11 | fauna dbab - 2010-12-31 12:02:00 |
| 12 | Same goes for deadly nightshade yet the islanders have grown up on them. The same would be said about Taro Leaves however this is poisionous if eaten raw so Taro leaves need to be cooked for at least half an hour (according to me) before it can be eaten. Even though I have not eaten rhubarb leaves, my judgement is still out on it. marcs - 2010-12-31 17:33:00 |
| 13 | I cook it in diet lemonade for a few minutes. Yum. barbiedoll - 2010-12-31 18:14:00 |
| 14 | I was taught to not 'peel' otherwise it takes the colour out, chop up in 1inch size peices sprinkle with sugar and leave overnight then cook in the syrup that has created with the sugar, I also add apple and its yummy with cereal for just yoghurt for breakfast. seniorbones - 2010-12-31 18:17:00 |
| 15 | oh and forgot I would never ever eat the leaves...dont even put them in your compost, as everyone else has said they are poinson. ALso dont cut your stalks off the plants they need to be just pulled off. I have just chopped up a lot and put straight into plastic bags and frozen, I never blanch and I use them for lots of cakes or just cook with apple. seniorbones - 2010-12-31 18:19:00 |
| 16 | Of course you can compost the leaves. The only poisonous thing are the oxalate crystals and some anthraquinone glycosides. And they will only "poison" you if you ingest huge amounts uncooked. They won't do anything at all to your compost :) uli - 2010-12-31 18:35:00 |
| 17 | kenrick69 wrote:
I sometimes blanch rhubarb - just cut the stem into useful lengths and plunge into boiling water for about 30 seconds then drain. It reduces the acid, and helps it keep its shape. Blanching is particularly useful if you are making a streusel-type cake or a tart because it reduces the quantity of juice that is released. davidt4 - 2010-12-31 18:40:00 |
| 18 | Cook with a little salt, this way you use way less sugar. pickles7 - 2010-12-31 20:15:00 |
| 19 | This message was deleted. fruitluva2 - 2010-12-31 21:12:00 |
| 20 | What about Dayshade !!! ferrit47 - 2010-12-31 22:44:00 |
| 21 | Cheers for all the info guys I new I could count and you!! I pop my leaves back under the plant and have leaves like sun shades!! good luck everyone with ur gardens too:8) kenrick69 - 2010-12-31 23:14:00 |
| 22 | Cooking Rhubarb I put sugar in and a small pinch of Baking Soda in the bowl when it's cooked & still very hot, takes the bite off especially for the children mary92 - 2011-01-01 22:21:00 |
| 23 | This message was deleted. elliehen - 2011-01-01 23:49:00 |
| 24 | uli wrote:
Oh I was told not to put them in the compost, hubby did and I took them all out again and put them in the bin. seniorbones - 2011-01-02 00:34:00 |
| 25 | I use a mix of artificial sweetener and sugar, this cuts down on the amount of sugar you need but still gives it a sweet taste - I find rhubarb too tart without loads! Also just add water and bring to the boil, cover and turn off element and let poach - you can do other fruit the same way using this poaching method and it is delicious as it keeps it shape beautifully. sylvia - 2011-01-02 21:38:00 |
| 26 | great ways with rhubarb bev00 - 2012-01-02 15:27:00 |
| 27 | This message was deleted. gingercrush - 2012-01-02 15:32:00 |
| 28 | How do you know when they are ready? I planted mine a few months back now and the leaves and stalks are huge. Do they need to be a certain colour? I have not grown rhubarb before. Thanks :) ourlotnz - 2012-01-02 15:39:00 |
| 29 | Just realised this is a thread from last year!! dbab - 2012-01-02 16:23:00 |
| 30 | chooky wrote: mardi5 - 2012-01-07 11:39:00 |
| 31 | 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! fec2003 - 2012-01-07 15:33:00 |
| 32 | l read a tip from Simon Gault and he said that he put about 1/2 teaspoon of baking soda in at the end of cooking to take away the bitey taste griffo4 - 2012-01-07 19:40:00 |
| 33 | 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. I like it with panna cotta. ggmd - 2012-01-08 03:50:00 |
| 34 | clair4 wrote: agree about cutting up rhubarb with scissors , rather than with a knife,, so much easier pam.delilah - 2012-01-08 08:53:00 |
| 35 | ggmd wrote: sounds sooo nice, will try it next time I cook some up. Just did some yesterday, the pot method pam.delilah - 2012-01-08 08:56:00 |
| 36 | I cook mine with a sweet apple in it. Don't use any sugar that way. When is it ready .... when the stalks are long enough to be picked and the sweetest stalks are the thin new ones. cgvl - 2012-01-08 12:14:00 |
| 37 | can someone elaborate for me about cooking with the jelly. as in a packet of crystals?? never heard of it but am intruiged.... sunshine78 - 2012-01-08 13:25:00 |
| 38 | marcs wrote:
It is BLACK NIGHTSHADE leaves they eat not the deadly variety. Potatoes, tomatoes and eggplant are all varieties of the nightshade family that can be eaten by most people without undue problems. buzzy110 - 2012-01-08 13:30:00 |
| 39 | cgvl, can you give me your jam recipe please? We have lots and I would love to make jam with it! picxie - 2012-01-08 15:55:00 |
| 40 | With my arthritic wrists I find chopping Rhubarb very difficult so lay it in a casserole and sprinkle with water or orange juice or whatever. Bake in the oven till soft. anabelles - 2012-01-08 17:31:00 |
| 41 | sunshine78 wrote: chooky - 2012-01-08 20:07:00 |
| 42 | Add Some Ginger & bit of Sugar. ferrit47 - 2012-01-08 21:37:00 |
| 43 | picxie I will look them out for you. can give you some quantities from my head but can't remeber how much if any water is added. cgvl - 2012-01-08 22:04:00 |
| 44 | Thanks cjvl, much appreciated! I have found a basic recipe but one with ginger/bananas/berries sounds nicer! picxie - 2012-01-09 13:05:00 |
| 45 | tut - don't boil the sheez out of rhubarb - put in a roasting pan and roast for about 20 mins - til firm but tender - that way it holds its shape and does not go slushy. Add sugar and voila... - also - always water base of plants not the leaves otherwise you get massive leaves and skinny stems. Also roooobarb love poo *ahem* . you can make yummy coulis/sauce by stewing some roooobarb and strawbs together with sugar to taste - strain or not (up to you) freeze if you wish - yum on ice cream etc or as cheescake topping :) mrsmcgoo - 2012-01-09 17:49:00 |
| 46 | I cooked some last night with Sugar and Crystallised Ginger added to it and about a cup of water and simmered it very slowly till cooked.I also squeezed the juice of one lemon and added to it.Delicous result and off to enjoy with some home-made Greek yoghurt for supper...... poppy103 - 2012-01-09 20:54:00 |
| 47 | chooky wrote:
Thanks chooky. Have added this to recipe book sunshine78 - 2012-01-09 21:00:00 |
| 48 | My favourite way of cooking Rhubarb, is easy and quick, chop it into the lengths you like, boil in water (keep water well under the amount of rhubarb), add sugar required, depending on amount cooked, add 1 or 2 capfulls of Raspberry Essence, takes the tartness away and really yummy ! ! ENJOY ! nakinana1 - 2012-01-09 22:02:00 |
| 49 | buzzy110 wrote:
I had a giggle at that too, people always infuse the two don't they? My daughter ate handfuls of the black nightshade berries once, hubby rang me at work in a panic. I rang the national poisons centre, who advised me that she would be fine. Their toxicity is a bit of a myth apparently. Unlike rhubarb leaves which I would never eat, but they do make a good pesticide! sclaredy_cat - 2012-01-09 22:19:00 |
| 50 | Bumping for jam recipe :) picxie - 2012-01-10 21:21:00 |
