smivers

Easiest and best rhubarb recipe I have come across:
2 cups stewed rhubarb
1/2 cup low or no fat yoghurt
3 tbsp sugar
2 tbsp orange juice

Put the rhubarb in the blender and puree it. Add the other ingredients and blitz it even more. Stick in an ice cream machine or freeze it in a large flat dish, stirring occasionally, for 4-5 hours. Serve over strawberries.

We also like to make rhubarb and ginger muffins (or ginger and rhubarb, as I always overdo the ginger )

jimf

Chop rhubarb up into pieces approx. 4 inches long. Place on top of compost heap. Turn compost every month or so. After approx. 6 months remove compost and dig into top 4 inches of topsoil in vegetable patch.

Piff Poff

not quite what I had in mind

bats

Fool.

Rhubarb fool.

dbd33

It would have to be Charlie, I don't have the speed to shove a stick of rhubarb up Bobby, the whippet. I doubt anyone does.

jimf

Just not a big fan of stewed mush! Is it a vegetable or fruit by the way?

Piff Poff

It's not my favourite, which is why I have ended up with so much of it as we haven't been eating it throughout the summer, I don;t mind a small serving of rhubarb and custard, but OH and DD seem to really like it, DD in particular, so I like to make them happy some times

Jingle

Late to the Rhurbarb party but try this ....

2 lb. rhubarb cut it into 3-inch lengths
½ cup sugar
½ cup red wine (also works with white - you may need to try both!)
One split vanilla bean

Preheat the oven to 350°F and put the rhubarb in a deep dish. Add the wine, sugar, and vanilla bean, and give it a stir. Bake (uncovered) for about 30 minutes, rhubarb should be very tender, give the pot a gentle stir halfway through to ensure that the rhubarb cooks evenly.

Roasting rhubarb is lovely - I used to just roast it with brown sugar until I found and tried the wine recipe

Delish warm or cold ..... enjoy! J

WendyS

http://allrecipes.com/recipe/rhubarb-cake-i/

We've had this a few times and it's a really yummy cake, very moist

Largo

Strawberry and rhubarb pie is actually very good, though, until I tried it ,I had some doubts.

MillieF

I planted rhubarb this year, thank you for reminding me to harvest it Piff Poff....I hate it, but my husband loves it.

I have a dog...and I love it..say no more! All the recepies look great, but my winner goes to Rich...I really like the idea of this

TheThornes

I sometimes make a yummy rhubarb cake:

1 1/2 cups raw rhubarb chopped up fine
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup apple sauce
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
2 cups flour

1/4 cup white sugar
1 tsp cinnamon

Cream together sugars and butter and add the egg and salt. Stir in the apple sauce, soda, vanilla and flour. Pour into a prepared 9x13" pan and sprinkle with 1/4 cup white sugar mixed with 1tsp cinnamon. Bake at 375 degrees for 30-35 minutes.

Piff Poff

That sounds good.

Piff Poff

Just went to use the rhubarb, and found out a black sack is not the best thing to use for storage (thanks OH), will have to try next summer now

Bella Cullen

This is the Nigella Lawson recipe which I've used. It's delicious.

Rhubarb Jam

2 kilograms rhubarb
2 kilograms sugar

Method

Cut the leaves off (obviously) and cut the rhubarb into thin bits, depending on how thick they are. If it is very thick then around 5 mm thick bits but otherwise up to 1cm. Do not discard the white part because it is the sweetest.
Put the rhubarb in a large pan in layers with the sugar and let rest over night. This will extract a lot of juice from the rhubarb.
And now on to the cooking, I warn you-it takes days, but don't be alarmed. My grandmother came up with this method because she was keeping the el. bills down so whenever she was done cooking something (and she was always cooking something, especially in the summer) she would turn off the heat and put the jam over to use the extra heat.
The day after you cut the rhubarb you only need to bring the heat up a little bit and stir it a good deal to preventing any burns, 10 -30 min on low or medium should do it. Now turn off the heat and let the jam rest. You just repeat this, maybe twice a day, until the jam has this deep reddish amber colour.
Remember that the jam should never boil very "vigorously" the sugar may overheat and the delicate flavour may be lost. When filling the jars follow general instructions about hygiene and put an extra layer of sugar on the top to seal it (if it's done right it prevents all mould).