Rhubarb

[JustAnotherViper]

I’m totally overrun with rhubarb. What the hell can I make with it all?

(I’ve already gifted lots to friends, family and neighbours - but it just keeps growing)

Jam

If you have freezer space it can go in there.

stew it and have it with greek yoghurt for breakfast.

I make rhubarb jam, strawberry and rhubarb jam, rhubarb vodka was a success and Jamie Oliver has a nice pork belly with rhubarb sauce.

I stew and freeze anything I can't eat or don't have time to do more with at the time. Ours gets made into jam, liqueur, crumble, or a fool/Eton mess-type thing generally, but also sometimes used in a recipe of mackerel with rhubarb sauce.

I made this cake the other day - it was delicious https://www.bbc.co.uk/food/recipes/easyrhubarbbcake39568

Make me jam please 😆

Strawberry and rhubarb pie is delicious. Also strawberry and rhubarb upside down cake

You can replace the blueberries in pretty much any blueberry muffin recipie.

You can also put it in pasta sauces and curries, anything with enough flavour and you can't really taste it.

Remember stewed fruit is an acceptable dessert after every meal.

We got this recipe in our Riverford box years ago, it's a favourite of ours. Think it is probably freezable.

BOB'S RECIPES
Spiced Rhubarb Relish

Serves 2-4 as a side, prep 5 mins, cook 15 mins

This is an ideal condiment for a sharp cheese, some fatty roasted pork or whole grilled mackerel

200g rhubarb, cut into 1cm dice
½ small onion, finely diced
1 orange
60ml cider vinegar
100g brown sugar
1 tsp freshly grated ginger
1 star anise
2cm cinnamon stick
pinch of dried chilli flakes (optional)

Heat a little oil in a small saucepan and fry the onions gently for 5 mins until starting to soften.

Meanwhile remove a long strip of zest from the orange with a peeler.

Add the rhubarb to the pan followed by the vinegar, sugar, orange zest, ginger, star anise and cinnamon. If you fancy a bit of heat, add a pinch or two of chilli flakes.

Cook gently until the rhubarb has completely collapsed and thickened; about 10 mins.

Remove the zest, star anise and cinnamon. Add a pinch of salt to season. Use more sugar or a squeeze of the orange juice to sweeten further if it is a little too sharp for your taste.

Alternatively you could just send it to me. I love it but for some reason it dies in my garden.

Rhubarb crumble.
Blanch and freeze it all while you figure it out.
Jam.
Marinade in gin or vodka ready for Christmas.
Rhubarb fool.
I love rhubarb. It is very under rated.

Rhubarb daiquiri 😀

This rhubarb ketchup recipe was popular last year too, but I never got round to making it.

you could simmer with sugar and freeze Then you can make lots of things with the purée. I made a rhubarb and stem ginger fool on the weekend. It was delicious. Just puréed rhubarb with half a jar of stem ginger and the ginger syrup blended together. Whisk double cream with icing sugar to taste. Whisk half the rhubarb and stem ginger into the cream and swirl the rest through. You could do another fool with rhubarb purée and elderflower cordial

Rhubarb and custard cake

Have it with pork! It's delicious

@countrygirl99 lots of water and manure help it in my garden. Doesn't like sandy soil though.

Rhubarb vodka is a lovely colour ....

Spiced rhubarb chutney is a good option too if you want some less sweet choices.

It's great with creamy cheeses

We're on heavy clay and I yhjnk it just gets too wet over winter. I tried digging in lot's of manure (have a horse so unlimited supply) but the dogs find manure a gourmet delicacy.

@countrygirl99 my dog loves manure too. Have to drag her away from it round the roses and keep her in if I’ve put blood fish and bone down.

my rhubarb is on heavy clay but in a raised bed to keep out the wet. It grows v well.

We've made the this rhubarb kimchi a few times. Soooo good if you like that sort of thing. Used lemon zest instead of sumac and cumin seeds instead of nigella seeds, as we don't have them. Rhubarb kimchi

Rhubarb syrup to make rhubarb and custard cocktails. www.bbcgoodfood.com/recipes/rhubarb-custard-cocktail

The recipe makes 4 cocktails but I make extra and keep it in a sealed jar or bottle in the fridge. It's never gone off before.

Jam. Freeze some for cakes. Always add more than recipes state