General Chat

if so what do u do with it? i have lots and lots of rubarbe and am fed up wiv crumble or pies and dont like sound of rubarb chuckney, so im looking for ideas on what to do wiv the rubarb lol :-) :-)

Hi
Rhubarb and ginger jam is very nice.
take care
Von

roast it in the oven sprinkled with honey or sugar covered in foil ( only cook for a few mins ot it turns to water) then eat with plain natural yoghurt...

x

do you have a freezer? thats what i do with a lot of mine , just wash and chop as normal , pop in a bag and freeze,lovely in the winter .you can cook it from frozen for puds in the winter. :-)

Rhubarb and marrow jam as well. Freeze some for the winter. Its good for cleaning any saucepans that are a bit stained too.

rhubarb wine my grandfather always made it .

Got me wanting rhubarb crumble and custard MMmmmm

A friend told me to stir a raspberry jelly into the cooked rhubarb and leave to set - makes a change!
Liz

thanx for ur replys yes i have a freezer and most of the rubarb r in there for now lol but hav more to pick and nowhere to put em as the frfeezer is full lol

You can also make little foil wraps of Rhubarb, sprinkled with sugar, honey and lemon and pop them on the bbq for ten minutes............Ooooo, i am dribbling over here!! :-S

You are right Jean.........Rhubarb is fantastic for cleaning saucepans!! ;-)

Recipe for rhubarb vodka in today's supplement of Daily Mail. Very easy.

I do make chutney from it, called "Yankee chutney", includes apples and rhubarb plus raisins and brown sugar, absolutely delicious, not overly sweet as the rhubarb cuts the sweetness of the brown sugar. We love it, even the ones that don't like rhubarb. PM me if you want the recipe!

mary ive sent you a message
:-D

Recipe sentTinkers,
BTW the pie I like to make with rhubarb is with strawberries, delicious. I freeze strawberries in season, rhubarb all summer then when the apples are ready in the autumn, the rhubarb is there ready for chutney or for pies over the winter. We live in southern Ontario, known as the Niagara fruit belt` so we have ready access to fresh fruit all season, if it`s too hot to cook, I freeze the fruit to process at a later date..
Mary