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Rhubarb, what to do with it, how to store it?

(8 Posts)
Bumperlicioso Sun 31-May-09 12:16:30

I got given some fresh rhubarb yesterday and I want to make something nice with it to take to some friends on Friday. How should I store it until then? Freeze it? How do I do that? And does anyone have any yummy recipes?

ScummyMummy Sun 31-May-09 16:14:03

Can't beat a rhubarb crumble, imo. You could make it and then freeze the whole crumble, maybe.

Bumperlicioso Sun 31-May-09 20:46:25

That's a good idea, thanks SM

TubOfLardWithInferiorRange Sun 31-May-09 21:25:58

I like to make rhubarb-orange coffee cake. This is the recipe that I use and it tastes like an apple with sour cream coffee cake-very mild, rich, and moist. I just chop up my rhubarb and put it in zip-lock freezer bags with the air sucked when I have more rhubarb than I can use.

I would think, though, if your rhubarb's fresh that you could keep it in your fridge until ready to use?

thisisyesterday Sun 31-May-09 21:28:07

yes, you can freeze it. just chop it up and bag it and chuck it in the freezer

hunkermunker Sun 31-May-09 21:30:50

Rhubarb needs a fair wedge of sugar - very sour.

Strawberries are divine with rhubarb - strawberry and rhubarb crumble is beautiful.

thisisyesterday Mon 01-Jun-09 19:14:36

unless it's forced, in which case it should be thin and pink and beautifully sweet

meltedmarsbars Tue 02-Jun-09 13:09:31

Rhubarb cake: its a moist square thing with chunks of rhubarb in it. I make it for our village fete and apparently people come each year specifically to have some!!

380g brown sugar
80g butter
300g pl Flour + 1 tsp bicarb
150g yogurt/creme fraiche
2 eggs
grated rind I lemon
1 tsp cinnamon
400g rhubarb, chopped into 1cm pieces.

cream butter and sugar, add lemon rind, eggs, yog/creme fraiche.

Mix in flour, bicarb, cinnamon, rhubarb.

Bake in a roasting dish for 40 mins to 1 hour till skewer comes out clean. Cool in tin, turn out and cut into squares.

Taste improves even more after each day.

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