Rhubarb
Sep 23rd 2013, 3:12 am
#16
Forum Regular
Joined: Mar 2010
Location: Red Deer, AB
Posts: 217
Re: Rhubarb
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
)
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
)
Sep 23rd 2013, 3:52 am
#17
BE Forum Addict
Joined: Apr 2008
Location: Calgary
Posts: 3,340
Re: Rhubarb
Originally Posted by Piff Poff
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.
Sep 23rd 2013, 4:10 am
#18
Henry Bear
Thread Starter
Joined: Feb 2006
Location: Red Deer, Alberta
Posts: 10,589
Re: Rhubarb
Originally Posted by 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.
not quite what I had in mind 
Sep 23rd 2013, 4:25 am
#19
limey party pooper
Joined: Jul 2012
Posts: 9,936
Re: Rhubarb
Fool.
Rhubarb fool.
Rhubarb fool.
Sep 23rd 2013, 12:08 pm
#20
Assimilated Pauper
Joined: Mar 2005
Location: Ontario
Posts: 39,918
Re: Rhubarb
Originally Posted by Novocastrian
It's the acidic nature of the rhubarb that does the trick. Please explain to Charly that it's for his own good.
Sep 23rd 2013, 3:10 pm
#21
BE Forum Addict
Joined: Apr 2008
Location: Calgary
Posts: 3,340
Re: Rhubarb
Originally Posted by Piff Poff
not quite what I had in mind
Sep 23rd 2013, 3:56 pm
#22
Henry Bear
Thread Starter
Joined: Feb 2006
Location: Red Deer, Alberta
Posts: 10,589
Re: Rhubarb
Originally Posted by jimf
Just not a big fan of stewed mush! Is it a vegetable or fruit by the way?
Sep 23rd 2013, 7:02 pm
#23
Curiously Wise
Joined: Aug 2004
Location: SW Calgary
Posts: 942
Re: Rhubarb
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
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
Sep 26th 2013, 3:58 am
#24
Forum Regular
Joined: May 2006
Location: Gordon Head, Victoria
Posts: 152
Re: Rhubarb
http://allrecipes.com/recipe/rhubarb-cake-i/
We've had this a few times and it's a really yummy cake, very moist
We've had this a few times and it's a really yummy cake, very moist
Sep 26th 2013, 5:58 am
#25
BE Enthusiast
Joined: Jan 2009
Posts: 329
Re: Rhubarb
Strawberry and rhubarb pie is actually very good, though, until I tried it ,I had some doubts.
Sep 26th 2013, 10:13 am
#26
BE user by choice
Joined: Oct 2010
Location: A Briton, married to a Canadian, now in Fredericton.
Posts: 4,854
Re: Rhubarb
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
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
Last edited by MillieF; Sep 26th 2013 at 10:16 am. Reason: Typo
Sep 27th 2013, 3:45 pm
#27
.
Joined: Mar 2010
Location: Cochrane, Alberta
Posts: 868
Re: Rhubarb
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.
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.
Sep 28th 2013, 12:03 am
#28
Henry Bear
Thread Starter
Joined: Feb 2006
Location: Red Deer, Alberta
Posts: 10,589
Re: Rhubarb
Originally Posted by 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.
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.
Sep 28th 2013, 9:50 pm
#29
Henry Bear
Thread Starter
Joined: Feb 2006
Location: Red Deer, Alberta
Posts: 10,589
Re: Rhubarb
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
Oct 2nd 2013, 12:38 pm
#30
Forum Regular
Joined: May 2010
Location: Sudbury, Northern ON
Posts: 221
Re: Rhubarb
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).
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).
