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RHUBARB, RHUBARB, RHUBARB

5/2/2013

2 Comments

 
Rhubarb is now growing apace after a slow start.  Most people who grow rhubarb at home or on allotment will have an abundance, so here are a few ideas for using it, if you are getting fed up with crumble and plain stewed rhubarb.  If you don’t grow your own, it’s worth dropping a hint to any green-fingered friends or neighbours as they will usually have plenty to spare or visit your local allotment who may sell surplus crops at weekends.

Rhubarb Yoghurt Jelly
400g rhubarb
Sugar
1 pack of jelly - Strawberry or Raspberry
150g - 200g plain yoghurt

  1. Chop the rhubarb and stew it in a little water in a saucepan over low heat until soft.  You can a little sugar if you like or if the rhubarb is particularly sharp but the jelly will add its own sweetness later on. Leave to cool.
  2. When the rhubarb is cool, make up the jelly in a large dish.  You can use some of the rhubarb juice to make the jelly.  Leave it in the fridge for a short while to cool down and begin to set (probably half an hour to an hour).
  3. When the jelly is cool and just beginning to set, mix in the rhubarb and yoghurt and then return it to the fridge to set completely.

For a more luxurious version, you can use cream rather than yoghurt.
  • To flavour stewed rhubarb, add chunks of orange peel (remove before serving), stem or crystallized ginger, frozen strawberries or raspberries or a spoonful of jam or marmalade.
  • Add uncooked rhubarb chunks to a sponge cake mixture flavoured with ground ginger or cinnamon or almond essence – for a moist pudding/cake.

Jill Burn, May 2013
2 Comments
Jane Hutchinson
5/7/2013 11:37:54 pm

Here is another rhubarb recipe:

Crumbly Rhubarb Fool

Ingredients
500g fresh rhubarb washed and chopped into 1 – 2 ins pieces
120g Sugar
250 mls Natural Yoghurt (or a mixture of Yoghurt & cream/crème fraiche
250 mls Prepared custard
Crumble
200g Plain Flour
120g Block butter
120g Caster sugar

Method
• Dissolve sugar in small amount of water at medium heat on stove.
• Add rhubarb to sugar syrup and stew gently until soft. Set aside to cool.
• Set oven to gas mark 5.
• Rub butter into flour until mixture resembles breadcrumbs. Add sugar.
• Grease a metal baking tray & put crumble mixture loosely into tray.
• Bake in the oven for 20 minutes. Check to see it is not browning.
• Remove from oven and leave to cool.
• Mix yoghurt and custard together.
• Fold cold stewed rhubarb into yoghurt/custard mixture until well mixed.
• Pour into serving bowl and place in fridge to cool for at least 1 hour.
• Crumble up the cooled crumble mixture and set aside until ready to serve.
• Sprinkle crumble over the rhubarb fool and serve.

Jane

Reply
Jill
5/13/2013 06:27:49 am

I remember once making rhubarb crumble ice cream similar to this - stew and cool rhubarb (add orange, strawberry or ginger for extra flavour), mix with whipped cream. Stir in baked crumble topping mix and freeze.

Reply



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    Author

    Mary has an allotment and also keeps bees.  Weeds such as nettles and dandelions are good for wildlife.  "I wouldn't want to eliminate weeds altogether, so I'm always pleased to find more uses for them", says Mary.
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