CH Runners
Not Running => Food => Topic started by: LeezleB on July 24, 2013, 01:03:51 AM
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Wanting to use my rhubarb but looking for something new or different, yet simple.
want to feel inspired.
Anyone got any good recipes?
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Anything rhubarb requires lots of sweeteners for me.
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Anything rhubarb requires lots of sweeteners for me.
Yeah I know. That's fine. A cake or dessert or whatever is good!
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Buttermilk rhubarb muffins.
http://allrecipes.com/recipe/aunt-normas-rhubarb-muffins/ (http://allrecipes.com/recipe/aunt-normas-rhubarb-muffins/)
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La Cucina Italiana has a rhubarb pasta sauce recipe I've been dying to try but haven't gotten to yet: http://lacucinaitalianamagazine.com/recipe/tagliatelle-with-rhubarb-and-fresh-dill (http://lacucinaitalianamagazine.com/recipe/tagliatelle-with-rhubarb-and-fresh-dill)
you can always make cordial: http://moosecurrry.blogspot.ca/2013/06/festival-of-rhubarb.html (http://moosecurrry.blogspot.ca/2013/06/festival-of-rhubarb.html) (recipe at bottom; also good mixed with sparkling water or soda)
when I have a lot of rhubarb, I mix up pie filling (chopped rhubarb, sugar, lemon zest or grated fresh ginger, flour) and freeze in 1-pie portions, then when I feel a hankering for rhubarb pie (or crumble or cobbler) later in the year, most of the work is already done. I'm afraid I can't give you measures for the pie filling because I do it by sight/feel, but pretty much the same as you would for any fruit pie.
do you have an ice cream maker? rhubarb sorbet is really good http://www.bbc.co.uk/food/recipes/rhubarbsorbet_89903 (http://www.bbc.co.uk/food/recipes/rhubarbsorbet_89903) (I substitute vodka for the water which helps keep it from freezing too firm)
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La Cucina Italiana has a rhubarb pasta sauce recipe I've been dying to try but haven't gotten to yet: http://lacucinaitalianamagazine.com/recipe/tagliatelle-with-rhubarb-and-fresh-dill (http://lacucinaitalianamagazine.com/recipe/tagliatelle-with-rhubarb-and-fresh-dill)
this intrigues me.
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this intrigues me.
I just read the title of the recipe to DH: he dislikes both rhubarb and dill intensely. I wish I could have taped his reply.
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this intrigues me.
me too... my dill is almost big enough to start using, so I think I'll give it a try soon... I'm skeptical of the dill-rhubarb combo, but I am all for the idea that rhubarb must be able to be used for savoury dishes (not the sweet chutney accompaniment)
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Rhubarb fool is lovely.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/12/how-to-make-perfect-rhubarb-fool (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/12/how-to-make-perfect-rhubarb-fool)
Felicity's perfect rhubarb fool. Serves 4
450g rhubarb, roughly chopped
5 tbsp golden caster sugar
300ml double cream
100ml Greek yoghurt
Small bunch of mint, leaves only
1. Put the rhubarb in a pan with 4 tbsp sugar and heat gently, covered, until tender. Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice. Allow to cool.
2. Whip the cream until it forms soft peaks, then stir in the yoghurt. Fold in the cooled rhubarb, and chill for at least an hour.
3. Serve in glasses with the reserved juice to pour over the top, and a few mint leaves on each portion.
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Rhubarb crumble...easy, fast and good.
http://www.bbc.co.uk/food/recipes/rhubarbcrumble_11396 (http://www.bbc.co.uk/food/recipes/rhubarbcrumble_11396)
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I sometimes make rhubarb compote to serve alongside grilled pork tenderloin, chicken thighs, or duck breasts. There are a bunch of variations out there, though I like this one for the unexpected addition of capers. http://www.epicurious.com/recipes/food/reviews/Gingery-Rhubarb-Compote-51155470 (http://www.epicurious.com/recipes/food/reviews/Gingery-Rhubarb-Compote-51155470)
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Rhubarb fool is lovely.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/12/how-to-make-perfect-rhubarb-fool (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/12/how-to-make-perfect-rhubarb-fool)
Felicity's perfect rhubarb fool. Serves 4
450g rhubarb, roughly chopped
5 tbsp golden caster sugar
300ml double cream
100ml Greek yoghurt
Small bunch of mint, leaves only
1. Put the rhubarb in a pan with 4 tbsp sugar and heat gently, covered, until tender. Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice. Allow to cool.
2. Whip the cream until it forms soft peaks, then stir in the yoghurt. Fold in the cooled rhubarb, and chill for at least an hour.
3. Serve in glasses with the reserved juice to pour over the top, and a few mint leaves on each portion.
Yum!!
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Yum!!
Did you try it? It's lovely.