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?

My absolute favourite is also the simplest! Poach the rhubarb, and then serve it warm, over some full fat Total Greek yoghurt, into which you have stirred a teaspoon of vanilla bean paste.

rhubarb and ginger crumble is lush

chop rhubarb into a saucepan, add a splash of orange juice for some liquid. Sprinkle dried ginger over it, be generous, 2 heaped teaspoons at least. Add brown sugar to sweeten (you may want to wait and add some of it at the end when you can taste it) Simmer gently till the rhubarb is just soft.

Tip into crumble dish and cover with crumble.

nice with vanilla ice cream, especially if it is quite spicy!

I have bought everything I need to make the rhubarb and custard cake. I'm so excited. I'm also slightly more motivated than I was to tidy up the garden and get a rhubarb plant in. Love this thread!

www.deliciousmagazine.co.uk/recipes/simple-roasted-rhubarb-and-lemon-curd-pots/

This - It's so good!

Last weekend I made the clafoutis, magimedi's recipe and this morning I made rhubarb curd. All absolutely delicious, thank you very much.

The plant has responded to being decimated by growing even more wildly! I was going to give it a good nitrogen-rich feed this week but am wondering what could happen if I do so. Maybe it will take over the world?

ScrambledSmegs! No bad thing. Rhubarb for everyone. Happy Days!

Stew it without sugar in as little water as possible (orange juice is better) until it is mush. Make the total, including the flesh, up to a pint and add a jelly and enough sugar to taste. Serve with evap. It kinda goes like a mousse.

I have 4 HUGE rhubarb plants. They have only just started growing though, none to harvest yet.

If anyone lives near swindon and wants one, I am happy to give 2 of them away!

pm me!

Two lovely rhubarb recipes in the paper today!

http://www.theguardian.com/lifeandstyle/2016/apr/23/outdoor-rhubarb-ice-cream-roulade-recipe-claire-ptak-baking-the-seasons?CMP=twt_gu]

Oh, Claire Ptak! She's lovely and her food is wonderful. She made the cakes for my wedding, back when Violet was just a stall on Broadway Market. This link just popped up on my FB feed and I came here to tell you all, only to find I'm late to the party. Thank you Girl!

the link didn't seem to work - just came back to the thread.
So I went and had a search and is it this?
www.theguardian.com/lifeandstyle/2016/apr/23/outdoor-rhubarb-ice-cream-roulade-recipe-claire-ptak-baking-the-seasons

So going to do that roulade :)

Rhubarb lather. ( moussy )

Cook and puree your rhubarb, with a bit of sweetener or sugar. Allow to cool.
Dissolve a lime jelly, can be sugar free, in 1/4 pint of hot water. Allow to cool
Whisk a small can or carton of chilled evap till very thick.
Fold all three together and bung in the fridge to set.

This is one of our family standard puddings and I take it to parties, sometimes tarted up with orange syrup and plain chocolate shapes. It is always popular

Ooh interesting, Stoodles. When you say 'a lime jelly' you mean a whole pack? I assume that's the case as one cube doesn't seem like it would set it. And about how much rhubarb?

It sounds great and I want to make it, hence all the questions!

I had a rhubarb Bellini in a restaurant last night & it was heavenly so I've just been looking up what to do to recreate.

Looks like it is just rhubarb syrup (made with rhubarb, sugar & water) & champagne/prosecco.

That's what I'm going to be doing with my next stick of rhubarb!

I made the rhubarb spice cake on one of the links last week. Was delish. The rhubarab didn't mix in well though so next time I would chop it very small.

Was also hard to judge cooking time, got a bit overdone, so I'm going to try it again and fiddle with oven etc.

Was seriously tasty though.

In case anyone is still interested in rhubarb (I am, because I've now got two more monsters emerging!) I've found a lovely recipe for rhubarb cobbler from Claire Ptak, a rhubarb sorbet from Raymond Blanc, and a quite fascinating-looking recipe for rhubarb-stuffed porchetta, which I really have to try.

Porchetta recipe second recipe down.