Another rhubarb question....

(5 Posts)
lucysmam Sun 06-Oct-13 14:42:31

I got a touch distracted & instead of the little splash of water to stew it, put a fair bit in....

have strained the rhubarb to make crumbles/tarts to freeze, is there anything to do with the pink syrupy stuff I've strained? (before I drink it grin )

StillNoFuckingEyeDeer Sun 06-Oct-13 15:13:04

Could you add some sugar and reduce it down then mix it with some alcohol?

roguepixie Sun 06-Oct-13 15:14:06

Add it to a jelly?
Use it as the liquid in muffins (could use some of the stewed rhubarb too)?

lucysmam Sun 06-Oct-13 15:24:34

ooooh, I like the alcohol idea....only have pink wine in though, wonder if it'll keep ok for a day or two.

Or I could use it in jelly, for me! grin Would have to get some jelly....may nip to asda in the morning

Busyoldfool Mon 07-Oct-13 16:31:26

I have made ice cream with exactly that liquid, ( reduced to syrupy consistency) . Used a v simple cream and icing sugar, ( Elizabeth David Lemon Ice cream recipe - adapted a bit) - and it was lovely and delicately flavoured.

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