Does anyone have any recipes for rhubarb that isn't crumble? Just remembered to harvest the last lot for this year, got enough for about 20 crumbles but would like to try something else.

Rhubarb jam and compote

Rhubarb wine?

I can't say I know what to do with it but I have a rhubarb story. There was a sign on a house a mile or so up the road offering rhubarb, (10lb/$5 iirc) so we stopped. The fellow there led me down the garden path (arf) and while chopping he spoke in what was unmistakably a London accent a bit bent by being abroad. It turns out that we went to the same school. Well, knock me dahn, etc.

Alas, they was religionists so we fled.

Good rhubarb though, some went into a rhubarb and apple pie, some went into a rhubarb pie, most of it is frozen. I'll ask she who bakes what's intended for it.

Stew it and can it. Then use it over ice cream, in custard, in tarts or even in cocktails.

Here you go - a myriad of recipes to choose from, and within each sub heading there are dozens.



http://www.rhubarbinfo.com/recipes

Oh yes, we did stew some and tip ice cream on it, that was great.

Are you certain it ain't burdock?

Sold as rhubarb, by a man wot rhymed his slang, what more dya want?

It makes a great enema for constipated dogs. You just shove it where the sun don't shine, then if you still fancy it, go for the crumble.

If I may, I'd like to suggest that the efficacy of shoving a stick of rhubarb up a dog's bum is unrelated to it being rhubarb. I am however, unwilling to experiment, if you insist that other stiff shafted vegetables, such as celery, won't work, so be it.

It's the acidic nature of the rhubarb that does the trick. Please explain to Charly that it's for his own good.

Rhubarb vodka:

Ingredients

1 litre vodka
2 sticks rhubarb
½ lemon (zest of)
cloves
1 cinnamon stick
3 tablespoons sugar

Method

Crush the rhubarb (I use a mortar and pestle) and place in a kilner jar with the sugar.
Leave to ferment for at least two days.
Add cloves cinnamon and zest and cover with the vodka.
Leave in a cool, dark place for at least three weeks, shaking daily.
Filter through muslin, re-bottle and you're ready. However, it's at is best after at least three months.

I think it might be preferable (and certainly easier) to just stop at the 1 litre of vodka stage.

Especially if you have a dog.

Thank you all for your replies, Souxie, I had found that website but thought I'd ask for real life recommendations lol. Novo, I think I will give your suggestion a miss, I hope your not too offended, Rich, I do like your idea im going to try a relish and a chutney and do a couple of crumbles and stew some for custard