New Rhubarb Recipes Required!

[Oola]

I have two really large crowns of rhubarb growing on the allotment at the moment. Last week I harvested some, and had enough for two rhubarb crumbles. However, owing to the amount of butter and sugar in the crumbles, I don't think eating a whole crumble every week (plus ice cream or custard!) is particularly healthy.

SO

Does anyone have any ideas for using my rhubarb in other ways? Jam is always an option, but I'd love to hear other offerings.

[Crocus]

Hi Oola, I don't have any rhubard recipes but perhaps this could help?:

http://www.recipes4us.co.uk/Rhubarb%20Recipes.htm

Hope there's something you can use!:)

[Katelb]

Oola,I have found this one courtesy of 'Good Housekeeping': Rhubarb and Orange Chiffon Pie.
150g(6oz)digestive biscuits crushed
50g(2oz) demerara sugar
75g(3oz) unsalted butter,melted
560g(1lb4oz) can rhubarb drained.(I am sure you could use fresh, stewed)
finely grate rind and juice of 1 large orange
2 eggs seperated
50(2oz) caster sugar
30ml(2 level tbsp) cornflour
2.5ml(1/2 level tsp) ground ginger
Orange slices to decorate

1) In a bowl,mix together the biscuits and demerara sugar,then stir in the butter.
2)Presss evenly over the base and up the sides of a 20.5cm(8inch) fluted flan dish.Chill in the fridge while preparing the filling.
3)Puree the rhubarb











in a blender or food processor,then pour into a bowl.Put the orange rind and juice into a heavy- based saucepan.Add the egg yolks,caster sugar,cornflour and ginger.Heat gently,stirring until thick.Stir into the rhubarb puree.
4)Whisk the egg whitesintil stiff.Fold into the rhubarb custard,then spoon the mixture into the biscuit crust. Chill in the fridge for at least 4 hours,or overnight.Decorate with orange slices just before serving.

It also suggests you can freeze it by cutting into 1 inch lengths,blanching it for 1 minute and cool quickly,then either pack in a cold syrup (equal quantities of sugar and water),or dry pack for pies and crumbles.
Lastly,you could bottle it.

Hope this helps with the glut!!!

[Katelb]

I don't know why a huge gap appeared in the instructions!,I must have been dreaming.

[Oola]

lovely lovely, thank you ladies!

[fife]

Don't know if you have the book but nigella in how to eat has a recipe for rhubarb fool which i have made years ago just bake rhubarb in oven with a little water and sugar once cooked strain and add cream.

[Pippa]

Rhubarb and Custard Trifle - Hugh F-W. The River Cottage Year.
Wash, trim and cut into 5cm lengths about 500g. rhubarb. Put in pan with 100ml freshly squeezed orange juice and 4 tablespoons sugar. Bring to a simmer and cook gently until the stalks are tender but still hold their shape. Taste the rhubard, it should be tart, as the sponge and custard will sweeten the trifle. If very sour add a little more sugar. Strain off about 200ml of juice. Transfer remaining rhubarb to a non-metallic dish. Chill both juice and rhubarb in fridge. Make a rich custard. Put 250ml double cream and 250ml whole milk in a pan with a split vanilla pod and scald until not quite boiling. Beat 4 large egg yolks with 100g caster sugar and whisk in the hot cream. Return this custard to the pan over a very low heat and stir constantly until it thickens making a glossy coat on the back of the spoon. Remove from heat and continue stir for a minute until it cools. Strain through a sieve into a bowl and chill. Break a plain sponge cake into chunks and press lightly into 6 wine glasses, filling the bottom third, pour in enough of the chilled rhubard juice to soak the sponge thoroughly. Next layer, about a third of the glass of chilled custard and add with layer of rhubarb. You can top with stiffly whipped cream and a sprinkle of toasted almonds.

[Crocus]

You will have to try out rhubarb recipes like mad Oola! Enjoy it!

[Healing Hands]

Poached Rhubarb with Stem Ginger Ice Cream

Juice and zest of 3 ornages
2 tablespoons muscovado sugar
6 Rhubarb stems (800g)
4cm piece of ginger root, peeled and thinly sliced.

Warm the orange juice in a pan and melt the susgar. Cut the rhubarb into sections the length of your thub and lay them in a shallow heatproof dish, almost touching. Pour the warm liquid over the rhubrab and scatter over the orange zest and ginger.

Cover and bake in the preheated oven for about 10 mins. The stems will then keep their shape. Serve with the ginger stem ice cream.

If you like the sound of this recipe Oola then I will then give the recipe for the ice cream, it is so easy make and you do not need an ice cream maker to make it either. It is really lovely. I made it to go with the poached rhubarb, but at the weekend I made a rather yummy rhubarb crumble with oats and the ice cream went well with that also.

The recipe is from Sarah Raven's Garden Cookbook.

[Oola]

Good grief, LOADS of ideas now. I will have to have a go at them all as Crocus says. I'm actually going to buy a small blank book and copy all the recipes in, so I can have them to hand in the kitchen.

Thanks everyone, love all the recipes x

[Healing Hands]

It is nice to have a book to put your recipes in Oola, I did one when I first start cooking when I got married, and now I passed it onto my eldest daughter when she got married, hopefully she is doing the same.

[baab95]

Oola, Nigella's How to Eat has two great recipes: Rhubarb & Muscat Jelly, and Rhubarb Meringue Pie. Both are scrumdidlyumptious!!!

[TIGGYWINKLE]

Dear Oola,

RHUBARB AND DATE CHUTNEY IN THE MICROWAVE.

I have taken more and more to making my chutneys in the microwave, as it is so quick and easy. I make small amounts, so try out several different ones. I also make a Sweet Red Pepper Jelly which is wonderful on ritz crackers with philly cheese, for nibbles with drinks, but forgot you write down the recipe when I got it right, so I will have to start from scratch again with that one.This site really gets you into action!
3 cups of Rhubarb sliced, 1 cup cider vinegar, 1 cup dark brown sugar, 1/2 tsp ground ginger,1/2tsp allspice,1/2tsp dry mustard,1/2tsp cinnamon. 1/4tsp garlic powder, 8oz chopped dates, 1/2 cup raisins, 2 med apples peeled and chopped (sometimes I use bramleys for a tart flavour)
In a large glass bowl combine rhubarb,vinegar, brown sugar, ginger,allspice, mustard, cover and microwave on high for 6 mins. Add dates,raisins, and apples and microwave uncovered, 9on high for 6 mins. Stir, and microwave 6 more minutes, stirring occasionally. Let it stand till barely warm. Spoon into steralized jars, and cover.