Things to do with rhubarb?

[ScrambledSmegs]

I have a monster rhubarb plant. A very lovely spring-time surprise in our new house. Besides the usual crumble, what can I do with it? Does it freeze?

Reed I used a recipe I got from Donkey on this thread www.mumsnet.com/Talk/Christmas/2420102-Home-made-gifts-rhubarb-vodka and it worked absolutely perfectly!

Loving all the recipes on this thread. I want to try them all!

We make rhubarb and strawberry gin in the summer - it's a lovely pink colour.
Rhubarb and ginger compote is gorgeous.
Rhubarb cooked with sugar and served with vanilla ice cream is amazingly simple but gorgeously addictive.

I wondered how long a gin recipe would take to crop up! Thank you, sounds delicious.

bookbook you must have a lot of space, mature rhubarb plants are big! Something I never knew until now. Do you remember which varieties you have? I've been doing a bit of research and am pretty sure that ours is a Timperley Early (like the one I bought the other day, oops), but would be nice to have others to extend the season.

Rhubarb and strawberry sounds fab, like Summer in a glass!!!

Send some to me!! I need to make some pink jam for the WI spring show and want to make rhubarb and strawberry (and possibly vanilla). I haven't seen any in the shops round here yet.

I once made rhubarb meringue. (like lemon meringue0
It was lovely, but it took forever to make, about 30 different steps, over about 3 days.

then the kids didn't like it

I saw a recipe for rhubarb crumble cheesecake online which made me drool. Never got around to making but would be soooo good. Will see if I can find

I know my first one is Timperley early as well! - Will try and find out, but I bought them from a specialist rhubarb seller as a 'set' and blowed if I can find the tags , its a long time ago. Pretty sure one of them is 'Champagne ' which is lovely and I think the other one is Victoria, though these two are not so prolific as the thug ( Timperley!) .
You do know you have to lift and split them when they get too big? We love rhubarb, so they get loads and loads of mulch as well :)

www.nutmegsseven.co.uk/blog/tmegsseven.co.uk/2012/01/rhubarb-and-ginger-crumble-cheesecake.html

I'm sure there's a recipe for rhubarb curd on the Web but I just make mine up. I boil the rhubarb with a tiny bit of water and some sugar to taste. Then puree it all. Then warm the puree up very gently in a saucepan. Keep whisking the puree while you add some lightly whisked eggs through a sieve. Once it starts to thicken, remove from heat. Add a bit of butter, mix that in until melted and then leave to cool.

For the pie, just whack the curd in whatever pie crust you like using (I make a basic biscuit base), top with some chopped strawberries and drizzle some melted chocolate on top.

I also just eat the curd with a spoon standing in front of the fridge because I love it.

Our rhubarb plant is going great guns at the moment too. I pulled loads of stalks at the weekend, and stewed it and have frozen it in crumble sized portions in freezer bags. Rhubarb crumble cheesecake sounds fab.

I like the sound of your recipe more than the one I've seen on the BBC website, Alma. They process fresh rhubarb and press the mush to get juice. Sounds like very hard work to me. I'd be tempted to put it in a cake, it sounds fantastic.

Rhubarb crumble cheesecake! Sadly I won't be able to do it in the Instant Pot but I HAVE to make that.

steppemum - what a crying shame, it sounds like an amazing dessert. Although... more for you!

I'm doing magimedi's recipe right now, my kitchen smells divine. Someone should turn this into one of those fancy candles, people would pay through the nose for it!

And thank you to everyone I've forgotten to mention by name on this thread, some brilliant ideas for us all to try out.

You are not supposed to pick rhubarb after June, something about levels of folic(?) acid getting too high. I prefer to pick mine early when it is young and tender, then freeze.

Last year I made fantastic rhubarb chutney. I didn't note exact quantities, but it involves brown sugar, cider vinegar, sultanas, apples and spices.

Let me know if you make the crumble cheesecake. It may get bumped up my list of things to make when I feel less tired (3 under 3 emoticon)

Some interesting sweet & savoury rhubarb recipes here www.theguardian.com/lifeandstyle/2014/mar/15/rhubarb-recipes-10-best

Rhubarb chutney is delicious.

And make friends with your neighbours and offer some over the fence! When I moved in to my new place my neighbour offered me gooseberries in exchange for rhubarb, a long standing tradition apparently that I was happy to continue!

I make the pinkest jam with forced rhubarb and then dollop it in biscuits, in sweet buns and pastry tarts. I also mix it into cheese cake and ice cream. I make muffins (delia online) but with wholemeal flour, third less sugar and twice the rhubarb. Love rhubarb

I made a delicious rhubarb chutney for Christmas. I think it was rhubarb and ginger.

That rhubarb curd sounds delicious and much easier than the fiddly thing I did.

This could be me. Already used/given away 48 stems so far this year! I make a rhubarb and custard cake - sure there is a recipe online somewhere. As well as using s pit of custard I also substitute some custard powder for some flour.

Joinourclub, that sounds like a lovely plan, except for the fact that we have 10 gooseberry bushes, plus assorted other berries. We're going to be drowning in them, if I manage to repair the fruit cage before the birds get to them.

We had a tiny be-gravelled garden before, in which I grew a few herbs in pots. I'm feeling a little daunted at the sheer amount of stuff we have now.

this Rhubarb and Custard Cake is a lovely puddingy thing

also if you poach it in the oven, just wash it and sprinkle sugar over and let it make its own juice it's just beautiful with yoghurt or with a gorgeous plain pannacotta.

I came on to mention that cake Tonde, it's delicious.
We've got tons of rhubarb too, I'm tempted by the jam.

Very jealous of those of you who gave rhubarb already - up here in the frozen North ours is still at the unfurling stage.

I came on to suggest rhubarb and sloe gin sorbet - you can use vodka or normal gin as it's included to stop the ice crystals getting too big but I like the added flavour of the sloe gin. You basically cook a rhubarb purée, quite a bit sweeter than if you were using it as purée, then stir in a couple of tablespoons of booze. Cool then freeze, stir the slushy mixture every couple of hours and you have sorbet.

We have a big rhubarb bed, partly because we love rhubarb but also as it keeps the neglected beds weed free as nothing else survives! I chop and bag about 10kg every summer for freezing and it does fine for crumble or muffins etc, our current favourite is

www.marthastewart.com/349099/rhubarb-and-strawberry-ice-cream

Ignore the poor reviews they are due to the inconsistent recipie for sugar quantities, I use 3/4 cup overall and am going to reduce this next time as don't think it is all needed