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Anything rhubarb requires lots of sweeteners for me.
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
this intrigues me.
Rhubarb fool is lovely. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/12/how-to-make-perfect-rhubarb-foolFelicity's perfect rhubarb fool. Serves 4450g rhubarb, roughly chopped5 tbsp golden caster sugar300ml double cream100ml Greek yoghurtSmall bunch of mint, leaves only1. 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!!