I have been terrified of Rhubarb since school dinners and the ghastly Rhubarb Crumble they used to force feed us and now I’m being threatened by a neighbour with an allotment who keeps leaving sticks of the stuff at my front gate so I have a request.
Can anyone suggest a recipe for Rhubarb that is edible because I feel I just have to give it a try so I can thank my neighbour for it in all honesty.
Rhubarb!
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Seen it added to lamb stew.
Do not put off thanking people when they have helped you, as they may not be there to thank later.
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My mothers recipe. She entitled it "Dutch Fruit Tart"
I bake it in a tin I inherited from her which is 11 x 9¼" rectangular. (a little smaller would also be ok but bigger would make the base too shallow).
8oz self-raising flour
4oz butter
6 oz sugar
1 egg
about 1lb rhubarb
some cinnamon, a handfull of sultanas.
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Cut the rhubarb into short lengths (I cut to 1 or 1½" lengths)
Put aside a small amount of butter & 2oz of sugar.
Rub fat into flour, then stir in the 4oz of sugar.
Mix in the egg.
Grease the tin and spread this mixture across the base.
Place the rhubarb in lines and columns, pressed slightly into the base.
Mix the 2oz of sugar with the small portion of butter (finely diced) and the cinnamon and sultanas. Scatter this across the top.
Bake at about 190-200°C for about 20 minutes.
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I sometimes add a bit of cinnamon or ginger into the base (but the undergardener doesn't like ginger, so not if she is coming to see me).
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It has been liked in the past by people who professed to not like rhubarb. I DO like rhubarb.
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I did once make a rhubarb & rosewater sorbet, which was lovely.
I bake it in a tin I inherited from her which is 11 x 9¼" rectangular. (a little smaller would also be ok but bigger would make the base too shallow).
8oz self-raising flour
4oz butter
6 oz sugar
1 egg
about 1lb rhubarb
some cinnamon, a handfull of sultanas.
-
Cut the rhubarb into short lengths (I cut to 1 or 1½" lengths)
Put aside a small amount of butter & 2oz of sugar.
Rub fat into flour, then stir in the 4oz of sugar.
Mix in the egg.
Grease the tin and spread this mixture across the base.
Place the rhubarb in lines and columns, pressed slightly into the base.
Mix the 2oz of sugar with the small portion of butter (finely diced) and the cinnamon and sultanas. Scatter this across the top.
Bake at about 190-200°C for about 20 minutes.
-
I sometimes add a bit of cinnamon or ginger into the base (but the undergardener doesn't like ginger, so not if she is coming to see me).
-
It has been liked in the past by people who professed to not like rhubarb. I DO like rhubarb.
-
I did once make a rhubarb & rosewater sorbet, which was lovely.
Nothing is foolproof to a sufficiently talented fool.
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I like that Primrose! I have added giner before but not combined it with oranges.
You are right, never add any liquid. But my experience of stewing it in the microwave is that it cooks far less evenly than on the hob.
You are right, never add any liquid. But my experience of stewing it in the microwave is that it cooks far less evenly than on the hob.
Nothing is foolproof to a sufficiently talented fool.
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A friend makes the most spectacular green rhubarb sorbet. Don't knock it until you've tried it!
I made a cheat's rhubarb and ginger strudel yesterday. Shop bought puff pastry (filo is good too), gently poach the rhubarb in a light syrup made with water and brown sugar. Bash up a load of ginger nut biscuits. Once the poached rhubarb is cool, spread the centre third of the pastry with the ginger nuts, put the drained rhubarb on top (keep the juice for pouring over the finished strudel) and sprinkle in any left over bits of ginger nut. Fold over the pastry (you can do fancy plaiting stuff, or just fold it and seal with the prongs of a fork) and bake at 180C until the pastry is cooked. Good with ice cream or custard.
I made a cheat's rhubarb and ginger strudel yesterday. Shop bought puff pastry (filo is good too), gently poach the rhubarb in a light syrup made with water and brown sugar. Bash up a load of ginger nut biscuits. Once the poached rhubarb is cool, spread the centre third of the pastry with the ginger nuts, put the drained rhubarb on top (keep the juice for pouring over the finished strudel) and sprinkle in any left over bits of ginger nut. Fold over the pastry (you can do fancy plaiting stuff, or just fold it and seal with the prongs of a fork) and bake at 180C until the pastry is cooked. Good with ice cream or custard.