4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[ali-s]

We have 3 enormous Rhubarb plants growing so I would love some Rhubarby recipes please

[Looney]

There is a recipe for rhubarb muffins in my muffin book...haven't tried it though. Can put it on here if you want?

 

Last week I made good old stewed rhubarb (rhubarb, juice and zest of one orange, ginger, sugar) to eat with custard. Yum yum!

[Blackrocksrock]

Chop it up into chunks and freeze in bags - no need to blanch either - keeps for ages and winter for rhubarb crumbles

[Mrs Frugal]

I make the fabulously droolworthy Rhubarb Upside Down Cake recipe I found on >>this<< site. It is divine with cream!

 

We have a HUGE rhubarb clump on the allotment but LSH really doesn't like it much. However, he does like the upside down cake!

[Saronne]

Yep, I do something similar...

 

Chop your rhubarb, put it into a greased baking pan (I used a lasagna tray), sprinkle with sugar (as much or as little as you like) squeeze an orange on top of rhubarb and grate a bit of orange zest (it really lifts the flavour)...next, top with a sponge mixture, I weigh my whole eggs and put equal measures of sugar, flour and fat for the mixture. Bake for around 45 minutes or until golden brown and springy. Top with vanilla ice-cream or custard.

 

Saronne x

[Barkisland]

We used to have rhubarb sponge & custard at school (back in ye olden tymes, when proper school dinners were cooked on the premises by rather stern dinner ladies, and you didn't get any pudding unless you'd eaten your meat).

It's easy to recreate - put about an inch deep of stewed rhubarb in the bottom of a deep sponge tin and a 1 or 2 egg sponge mix on top, I like to put a drop of almond essence in it, bake til done - about 25 -30 mins, and serve with custard. (I make mine in my standard Remoska, shallow pan). Makes a nice change from crumble

[Scary Mary]

Rhubarb Kissel is lovely with vanilla yoghurt -

 

Chop 1lb young rhubarb into small chunks

 

Cook gently with a little apple juice and a few frozen blackcurrants (if you have any).

 

Add a little sugar, it shouldn't need much.

 

Thicken with 2 tsp arrowroot mixed to paste with a little water.

 

Once thickened, remove from heat and throw in a carton of frozen rasperries and a few drops of almond extract.

 

Stir to mix it all up and chill.

 

We like it best with Rachels organic low fat vanilla yoghurt - my son says it can't be good for you, it tastes too good.......

 

If you make it with early forced rhubarb, the very pink stuff, the colour is absolutely amazing.

[ali-s]

Thank you for the recipes, I will be trying them all out.

 

I remember as a child being given a stick of raw rhubarb and a bowl of sugar for dipping I wonder if it is as good as I remember it tasting

[Lydia]

For a savoury dish try pork with black pudding and rhubarb. As well as looking impressive it tastes wonderful.

 

Or Jamie Oliver does a pork fillet one - I think this is the one. I find you have to cook it for a bit longer than it says though.

[chickencam]

I did a nice pudding cake a couple of weeks back. You made a sponge base then topped with 600g rhubarb tossed in a tablespoon of sugar then topped the lot of with a crumble mix then cooked it for about an hour. It was lovely. I cooked it in a springform tin you wouldn't get it our otherwise.

[Barkisland]

This is a great recipe, originally a Nigella Lawson one, which my boss makes every year when her Rhubarb plantation goes into overdrive! It is divine, enjoy .

 

 

Rhubarb Shortbread

 

Makes 12 pieces.

 

For the shortbread:

200g unsalted butter, softened.

200g plain flour

35g cornflour

3 level tablespoons golden icing sugar, sieved.

 

For the topping:

250g rhubarb chopped into small pieces.

2 large eggs, beaten.

25g plain flour.

200g Demerara sugar (150g if rhubarb young & relatively sweet).

Few drops Madagascar vanilla extract.

 

You will also need:

7"x10" Brownie tin, lined with foil.

 

Preheat oven to 180 C 350F gas mark 4.

To make the shortbread, mix butter, flour, cornflour & sugar together. The easiest way to do this is to use a free standing electric mixer with the paddle beater, but a bowl & wooden spoon would also do. Either way, it should not take long to come together to form a dough. Press the shortbread evenly into the bottom of the tin. Prick with a fork and cook for 15 - 20 mins, by which time the edges will be beginning to brown and the middle will still look quite pale.

Combine all the topping ingredients in a bowl and pour onto the shortbread base. Put it back into the oven and cook for a further 40 mins, or until the top is golden brown. Allow to cool in the tin then cut into squares or bars.

[chickencam]

I roasted some today, it was so much nicer than stewed and used less sugar too.

 

I cut it into pieces about 2 inches long halving some of the thicker stalks and tossed about 500g with 80g of sugar then soread out on a baking sheet and put into a hot oven 190 degrees for about 10 minutes until tender. You could add orage rind or ginger whne doing this too

[BocBoc]

We also have a huge rhubarb plant - luckily we all love rhubarb in our house!! Try this recipe for size:

 

http://www.bbcgoodfood.com/recipes/3480/rhubarb-ginger-and-apple-scrunch-pie

[Lesley]

I make that sort of pie with blackberries , very quick to make even when you make your own pastry - I'll have to try it with rhubarb.