Rhubarb.

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Rhubarb.

Postby Ratatouille » March 9th, 2017, 9:50 am

I was wondering what you do with rhubarb. Fresh, home grown, Yorkshire, Dutch, tinned or frozen ?

What are your favourite recipes, sweet and savoury? I'm just off downstairs to make a rhubarb and strawberry crumble. One of my favourite combinations :chops: :chops:
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Re: Rhubarb.

Postby suffolk » March 9th, 2017, 10:13 am

I make several of these each year

https://www.bbcgoodfood.com/recipes/105 ... stard-cake

They disappear very quickly :?
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Re: Rhubarb.

Postby Pepper Pig » March 9th, 2017, 11:03 am

Usually crumble, occasionally ice cream. This Waitrose recipe is fab.

http://www.waitrose.com/home/recipes/re ... monds.html
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Re: Rhubarb.

Postby Busybee » March 9th, 2017, 11:25 am

Crumble or just stewed and eaten for breakfast with yogurt.

In a cake is also acceptable. To be honest it's not something that I ever buy once home grown/ Dad grown stocks have been used up that's it until next year. It's one thing that we enjoy in season and then it's gone.

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P.s. I don't buy it because being a true Yorkshire woman- even here it's expensive!
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Re: Rhubarb.

Postby Suelle » March 9th, 2017, 11:37 am

Pepper Pig wrote:Usually crumble, occasionally ice cream. This Waitrose recipe is fab.

http://www.waitrose.com/home/recipes/re ... monds.html


One of my favourite cake recipes too!
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Re: Rhubarb.

Postby Suelle » March 9th, 2017, 11:48 am

OH likes crumble best of all, so that's what I make most often. This cake is quite simple to make, especially if you have got the rhubarb roasted ahead of time. I guess it would work well enough with tinned too, if it was well drained.

https://mainlybaking.blogspot.co.uk/200 ... ubarb.html

50g the flour can be substituted with ground almonds, and flaked almonds sprinkled on top before baking.
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Re: Rhubarb.

Postby Seatallan » March 9th, 2017, 11:56 am

Rhubarb and ginger jam. :chops: :chops: :chops:
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Re: Rhubarb.

Postby Ratatouille » March 9th, 2017, 1:30 pm

I love rhubarb and almond tart. Here's a nice recipe;
https://www.waitrose.com/content/waitro ... dtart.html
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Re: Rhubarb.

Postby earthmaiden » March 9th, 2017, 2:23 pm

My very favourite thing to do with rhubarb, as I said on another thread, is to combine it with vanilla custard and to allow it to set. I love Rhubarb Fool as well, but the cold custard wins for me. The mixture can be used in a precooked pastry shell as well to be eaten cold.

Otherwise, I like it in any of the usual hot puddings - crumble :chops: , pie, topped with sponge etc. The tart looks nice Rats, a sort of frangipane I think?

When I was a child, if we happened to have some stewed rhubarb in the larder at the same time as a cornflakes (a rare treat), we would have cornflakes with milk and some of the rhubarb spooned on top.
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Re: Rhubarb.

Postby Suelle » March 9th, 2017, 2:33 pm

I also like a rhubarb frangipane tart - with the frangipane mix on top and a layer of cooked, sweetened rhubarb in the bottom.
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Re: Rhubarb.

Postby Badger's mate » March 9th, 2017, 4:48 pm

Fool, or stewed and served with custard or home-made panna cotta
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Re: Rhubarb.

Postby TezzaBear » March 9th, 2017, 4:54 pm

I have made something similar to this rhubarb and custard cake a few times.

https://www.bbcgoodfood.com/recipes/veg ... stard-bake

Or a recipe for rhubarb sorbet with vanilla. Highly yum.

Rhubarb curd.

Just as it is, straight from the tin if I can't get fresh.

Another fan here of rhubarb and strawberry crumble. :tu:
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Re: Rhubarb.

Postby suffolk » March 9th, 2017, 7:26 pm

Ma used to make a sweet batter pudding with rhubarb and brown sugar.

She would scatter chunks of fresh rhubarb and a sprinkling of soft dark brown sugar and some knobs of butter in a shallow well-greased oven proof dish and put it in a hot oven until the rhubarb is beginning to soften . Then batter (just the same as Yorkshire pudding batter) was poured around the rhubarb just as when making Toad in the Hole, and put back in the oven to bake. It was served with a generous sprinkling of brown sugar and evaporated milk.

I've not had it since I was a child ........... I might change that ............. soon ......... :drool:
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Re: Rhubarb.

Postby patpoyntz » March 10th, 2017, 8:20 am

I remember making that batter pudding at school Suffs. I don't think it was ever cooked at home though. I think I mat try it again.
I suppose it could be made with other fruit...plums maybe. And isn't it like clafoutis, made with cherries....I wonder which came first.
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Re: Rhubarb.

Postby suffolk » March 10th, 2017, 8:31 am

Very similar Pat :chops:
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Re: Rhubarb.

Postby Ratatouille » March 10th, 2017, 9:27 am

In the middle of the night I suddenly remembered this persian recipe which is wonderful

http://www.telegraph.co.uk/foodanddrink ... ubarb.html
As for the batter pudding I realise that rhubarb would be an alternative to prunes in Breton Far which is basically a batter pudding.
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Re: Rhubarb.

Postby cooksalot » March 10th, 2017, 9:37 am

We dont grow veg these days - mostly just a few herbs. But we do have an old sink full of rhubarb at the end of the garden. It's coming along nicely and I think I will be making our favourite - rhubarb fool!
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Re: Rhubarb.

Postby earthmaiden » March 10th, 2017, 10:46 am

The recipe looks very interesting Rats. I expected it to have a sweet element but it doesn't (apart from the lamb). Think I might try it.
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Re: Rhubarb.

Postby StokeySue » March 10th, 2017, 5:02 pm

Dutch and English rhubarb both available today in the greengrocers both looked good, the Dutch was longer and more uniform than the English

The Dutch was £6.40, the English £4.40, so I have some of that
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Re: Rhubarb.

Postby Pepper Pig » March 13th, 2017, 11:07 am

This pie from Rowley Leigh is wondrous. (If you can't access it don't be afraid of signing up. I never get any spam from this site and it's free).

https://www.ft.com/content/abadd4dc-595 ... 144feab49a
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Re: Rhubarb.

Postby Busybee » March 13th, 2017, 12:59 pm

We had rhubarb yesterday, I hesitate to say crumble. The filling was rhubarb with some orange juice and zest the topping started off as crumble but then morphed into a more flapjack type topping. Served warm and gooey with vanilla ice cream. Absolutely gorgeous.

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Re: Rhubarb.

Postby cyprusmoira » March 13th, 2017, 2:27 pm

I would like to report that Alpha Mega, the Waitrose of Cyprus sell Tesco's frozen rhubarb

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Re: Rhubarb.

Postby earthmaiden » March 13th, 2017, 5:17 pm

Busybee wrote:We had rhubarb yesterday, I hesitate to say crumble. The filling was rhubarb with some orange juice and zest the topping started off as crumble but then morphed into a more flapjack type topping. Served warm and gooey with vanilla ice cream. Absolutely gorgeous.BB


Oh my! That sounds amazing!
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Re: Rhubarb.

Postby Seatallan » March 13th, 2017, 5:48 pm

Too right it does! Shove some this way BB :chops: :chops: :chops:
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Re: Rhubarb.

Postby Ratatouille » March 13th, 2017, 7:39 pm

Yum!

Mr rats said today that if there was still rhubarb available he would love an old-fashioned Chralotte ie layers of pink rhubarb between layers of butter fried breadcrumbs then honey and ornage juice poured over. Unfortunately I can't get into my recipe file but as soon as I can I'll post it because it is utterly Yummy
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Re: Rhubarb.

Postby Busybee » March 13th, 2017, 11:41 pm

earthmaiden wrote:
Busybee wrote:We had rhubarb yesterday, I hesitate to say crumble. The filling was rhubarb with some orange juice and zest the topping started off as crumble but then morphed into a more flapjack type topping. Served warm and gooey with vanilla ice cream. Absolutely gorgeous.BB


Oh my! That sounds amazing!


I try to kid myself that if I put oats in the topping then it's practically a health food. :?

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Re: Rhubarb.

Postby Seatallan » March 14th, 2017, 9:16 am

:lol: :lol: :lol: :tu:
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Re: Rhubarb.

Postby TeresaFoodie » May 29th, 2018, 11:19 am

Popping this up to the top as I have a big bag in the fridge to do something with and notice Zosh will be taking some to the meet in London this week. Any other inspiration to add to this folks? I am still undecided. I would make sorbet but my freezer is full of stuff like that at the moment.
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Re: Rhubarb.

Postby Gruney » May 29th, 2018, 12:32 pm

Rhubarb and ginger pie for me.
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Re: Rhubarb.

Postby TeresaFoodie » May 29th, 2018, 2:58 pm

suffolk wrote:Ma used to make a sweet batter pudding with rhubarb and brown sugar.

She would scatter chunks of fresh rhubarb and a sprinkling of soft dark brown sugar and some knobs of butter in a shallow well-greased oven proof dish and put it in a hot oven until the rhubarb is beginning to soften . Then batter (just the same as Yorkshire pudding batter) was poured around the rhubarb just as when making Toad in the Hole, and put back in the oven to bake. It was served with a generous sprinkling of brown sugar and evaporated milk.

I've not had it since I was a child ........... I might change that ............. soon ......... :drool:


I have decided. It has to be this. I can't believe I knew about this over a year ago and still haven't made it! I'll Report back, possibly with a photo. :grin:
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Re: Rhubarb.

Postby suffolk » May 29th, 2018, 3:07 pm

I've still not made it recently ... I must I must .... but we've just had a week of living on lobster, pasties and ice cream :oops:

Do let me know how it turns out ... it reheats well ... or can be eaten cold too :chops:
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Re: Rhubarb.

Postby StokeySue » May 29th, 2018, 5:02 pm

I made rhubarb gin - It's very nice!

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Re: Rhubarb.

Postby suffolk » May 29th, 2018, 6:15 pm

You have snow???????? :shock:
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Re: Rhubarb.

Postby TeresaFoodie » May 29th, 2018, 6:35 pm

Would you like some ice with your gin?

I made the rhubarb batter pudding. I am too stuffed to eat any tonight and don't mind the thought of eating it cold, but did try a bit of the fruit and not sure I have added enough sugar...
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Re: Rhubarb.

Postby StokeySue » May 29th, 2018, 8:43 pm

suffolk wrote:You have snow???????? :shock:

Errx no
I have no idea why or even how I have linked to a picture of St Ethelburga's garden instead of one of a picture of rhubarb gin!
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Re: Rhubarb.

Postby suffolk » May 29th, 2018, 9:21 pm

Tezza sprinkle more brown sugar over and caramelise it unde the grill :chops:
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Re: Rhubarb.

Postby TeresaFoodie » May 30th, 2018, 9:22 am

I'll do that! I might try and tempt my mum with some if she comes round. I reckon a dollop of vanilla ice cream on it could be good. :hungry:
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Re: Rhubarb.

Postby karadekoolaid » May 30th, 2018, 12:25 pm

StokeySue wrote:
suffolk wrote:You have snow???????? :shock:

Errx no
I have no idea why or even how I have linked to a picture of St Ethelburga's garden instead of one of a picture of rhubarb gin!


Too much rhubarb gin, perhaps? :lol: :lol: :lol:
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Re: Rhubarb.

Postby TeresaFoodie » May 30th, 2018, 5:40 pm

I decided that the rhubarb batter pudding tasted a lot better cold, so instead of almost brulee-ing it, I stewed my remaining rhubarb in syrup then poured this over the pudding and topped with vanilla ice cream. It was utterly delicious! :hungry: My mum agreed. I will definitely make this again in the future. Thanks suff's Ma! :tu:
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Re: Rhubarb.

Postby Zosherooney » May 30th, 2018, 9:24 pm

I shall be trying a batch of this later.....https://www.bbcgoodfood.com/recipes/rhubarb-cordial
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Re: Rhubarb.

Postby TeresaFoodie » May 30th, 2018, 11:47 pm

Added to favourites, thanks Zosh.
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Re: Rhubarb.

Postby PatsyMFagan » May 31st, 2018, 8:16 am

Those who chose the mackeral at Quo Vardis yesterday were also served a delicious rhubarb accompaniment (as well as horse radish sauce) ... I could have eaten the rhubarb just as it was .. some said it may have also contained a fruity vinegar. I think Zosh is going to give it a go ;)
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Re: Rhubarb.

Postby StokeySue » May 31st, 2018, 12:36 pm

Determined to get this to work
Some yummy rhubarb gin, made to the recipe in Jassy Davies book Gin Made me Do It

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Re: Rhubarb.

Postby suffolk » May 31st, 2018, 3:47 pm

Well done SSue :hi5: :lol:

I've just come across a recipe for Rhubarb and Cardamom Drizzle Cake http://ginandcrumpets.com/rhubarb-carda ... zzle-cake/

It has to be made very soon!!! :chef:
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Re: Rhubarb.

Postby TeresaFoodie » May 31st, 2018, 4:27 pm

That gin looks very quaffable and that cake looks highly scoffable! :grin:
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Re: Rhubarb.

Postby suffolk » May 31st, 2018, 4:51 pm

:lol: :tu:
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Re: Rhubarb.

Postby StokeySue » May 31st, 2018, 8:54 pm

Nice Teresa! :cocktail: And Suffs - I do like cardamom cakes :chops:
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Re: Rhubarb.

Postby Ratatouille » June 2nd, 2018, 1:45 pm

On Thursday evening at George's Bar I had a rhubarb gimmlet cocktail. It was utter bliss

This is the nearest thing to the recipe as explained by the bar tender. The minute I can lay hands on rhubarb it will be repeated.
http://www.add1tbsp.com/recipes/thai-rh ... in-gimlet/
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Re: Rhubarb.

Postby StokeySue » June 2nd, 2018, 3:39 pm

I think Plymouth gin woul go well with the astringent flavour of the rhubarb
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Re: Rhubarb.

Postby Zosherooney » June 2nd, 2018, 5:43 pm

Wot's gin ????

2 months today......... Polishes halo and fluffs up chest !!!! :lol:
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