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Cooking with Rhubarb

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Hi, I've spent the past couple of weeks cooking with all the rhubarb which just keeps coming from the allotment and garden. Here are my recipes - does anyone else have any good rhubarb recipes to share?

8 Delicious Recipes for Surviving a Rhubarb Glut

Posts

  • CeresCeres Posts: 1,823

    And now I'm going to have to go in the kitchen and find something to eat. I feel llike one of Pavlov's dogs.

  • Ladybird4Ladybird4 Third rock from the sunPosts: 27,291

    Don't any one ring a bell! image

    Cacoethes: An irresistible urge to do something inadvisable
  • ObelixxObelixx Vendée, Western FrancePosts: 19,544

    Some of those look very goof.

    OK loves rhubarb just stewed on its own or with some ginger or in a crumble or cobbler.   I like to add strawberries when we have both at the same time.  I also make rhubarb chutney and rhubarb cakes.

    Someone on A4A posted a link to this recipe for syrup - http://www.thekitchn.com/recipe-rhubarb-simple-syrup-pantry-recipes-from-the-kitchn-84304 

    There are some good rhubarb recipes on BBC Good Food - and this is my favourite rhubarb tray bake:-

    RHUBARB CAKE WITH NUTS AND SOURED CREAM

    Topping:-

    15gr                        butter

    100gr                       soft brown sugar

    100gr                       mixed nuts chopped roughly
    1tsp                         cinnamon


    Cake:-

    100g                        butter at room temperature

    250gr                       soft brown sugar 

    1                             large egg
    225gr                       plain flour
    1 sachet                   baking powder
    2 x142ml                  cartons soured cream
    300gr                       rhubarb chopped into 1cm pieces

    Oven 180C/gas 4/fan 160C
    Line 33x23x5cm tin or grease similar sized dish if you want to serve as a pudding
    Melt the 15gr butter & mix with sugar, nuts & cinnamon. Set aside.


    Cream the 100g of butter with the sugar till light and fluffy.  Add the egg and a spoonful of the flour and whisk that all together. Add flour, bicarb & soured cream. Stir in rhubarb.

    Pour mix into tin & sprinkle with the topping mixture.
    Bake 30-35 mins until skewer comes out clean.
    Serve immediately as a dessert or cool & cut into squares.

     

    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • dogwooddaysdogwooddays Posts: 258

    Thanks for the recipes. I like the syrup recipe and the cake. Sorry if I made you guys hungry! Hope the recipes give you something tasty to eat. :-D 

  • ObelixxObelixx Vendée, Western FrancePosts: 19,544

    Have a look at the spiced rhubarb cake on BBC Good Food.  It's excellent.  The rhubarb orange cake is even nicer done with lemon.   The rhubarb and vanilla jam is good but I'm going to try your mint one this year.

    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • dogwooddaysdogwooddays Posts: 258

    Anything spicy with rhubarb is good by me. And rhubarb and ginger jam is also a winner - use my recipe but substitute grated ginger for the mint. :-) 

  • Green MagpieGreen Magpie Posts: 802

    I made a lovely rhubarb and strawberry crumble. Can't find the recipe now, but you could adapt any crumble recipe. Mine had walnuts and orange rind in the crumble mix. The strawberries were frozen ones left from last year (frozen ones aren't much use for anything else) but it worked well - a bit like having rhubarb crumble with a big spoonful of strawberry jam in it.

    I've also made some strawberry, rhubarb and ginger jam. Oh, and rhubarb wine, which is OK, comes out nice and clear, but always tastes a bit ...well, rhubarby.

  • dogwooddaysdogwooddays Posts: 258

    I've never tried making wine - maybe a challenge for next year. My grandparents made lots when I was a kid, but I'm not sure they ever made rhubarb wine. :-) 

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