Laura007 Posted April 30, 2007 Share Posted April 30, 2007 what can i do with a couple of sticks of rhubarb? Quote Link to comment Share on other sites More sharing options...
Guest Posted April 30, 2007 Share Posted April 30, 2007 stew it and eat it! stew it and then blend it with cream. mix it with apples to make a crumble. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted April 30, 2007 Share Posted April 30, 2007 or buy a packet of frozen puff pastry. Cut into smallish oblongs and score a small oblong onto each, leave a border of about 1cm. Make up some custard and leave to go cool. Smear on some custard up to the marked border, then place small sticks of rhubard onto each tart / oblong. Bake in oven until pastry sides puff up & rhubarb looks cooked. Lovely rhubarb & custard tarts! Or - make a rhubarb individual trifle! To stew rhubarb healthily - put in microwave pot chopped up with 2 tablespoons of sweetner (canderel) and 2 of water. Cover & cook for 5 minutes in microwave. Emma.x Quote Link to comment Share on other sites More sharing options...
Guest Posted May 1, 2007 Share Posted May 1, 2007 Waitrose has a recipe card this month for Rhubarb Crumble Squares. it needs 400g rhubarb though - but I thought of you anyway! Quote Link to comment Share on other sites More sharing options...
Helly Welly Posted May 1, 2007 Share Posted May 1, 2007 2 sticks of rhubarb = rhubarb vodka Crush 2 sticks rhubarb with a mortar and pestle and place in a kilner jar with 3 tbsp sugar and leave for two days. Add 3 cloves, 1 cinnamon stick and the zest of 1/2 a lemon and cover with 1 litre of vodka. Leave the jar in a cool dark place for 3 weeks, but shake daily. Filter through muslin, re-bottle and leave for 3 months before drinking. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 1, 2007 Share Posted May 1, 2007 Mmmmmmmmmmmmmm That sounds wonderful Now,who can I pinch some Rhubarb off of? Quote Link to comment Share on other sites More sharing options...
