Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: wellingtons on April 15, 2007, 21:55
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... I have just cooked the third batch of forced rhubarb, and I think I have found the perfect recipe.
Simply baked in the oven with a little water, in a covered casserole. A little sugar added to taste at the end, but keeping it very tart. And then serve still warm with a scoop of homemade white chocolate ice cream ... perfection on a poon!!
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Cooked forced Rhubarb?! My forced Rhubarb doesn't make it home, we usually eat it raw on the plot - peeled and dipped into sugar.
You really must try it.
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That takes me backto my childhood when we were given a stick of rhubarb anmd sugar in a torn off corner of a paper bag..Mmmm.
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The best way to eat rhubarb!!!!!!!! Mmmmmmmmmm
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Never tried that, but I will now :D
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I don't know why but we always have demerara sugar to dip our rhubarb
in, mother always gave it..I suppose it was a treat. I still love it.
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we also had sugar sprinkled on our cooked beetroot!
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As kids we used to be given a stick of rhubard and sugar in a kitchen paper towel to dip it in. This topic has just bought back some great memories :D
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The tastiest rhubarb was the rhubarb we scrumped from unsuspecting neighbours, but of course I take a dim view of that behaviour now. :wink: :lol:
Bought some forced rhubarb last week and made a fool of it. No, I didn't damage it psychologically, just cut it into 2" pieces and baked it, like wellies recipe above, with some sugar. Then strained it, reserving the juice and added the rhubarb to some whipped double cream. Then I added a little more sugar to the juice and reduced it by half to make a sauce to poor over the fool. Delicious and really fattening. :lol:
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Bake it like Wellies' recipe, but use grated peel & juice of an orange (or more than one, depends how much rhubarb) instead of water. In theory you don't need to add any sugar if you do this, but OH likes it sweeter so I usually add a little bit.
Haven't got any white choc ice-cream, though! :(
I loved all the "dip it in sugar" memories - my Mum used to do that to keep me quiet, too. Not forced rhubarb, though, just great big sticks!
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I love roasting rhubard rather than boiling it in a pan cos it keeps its shape better and you get more juice - i love the juice mixed with champagne or shaken with vodka and a pinch of ginger for two great cocktails. Can boil the juice to reduce it, it thickens and becomes a lovely sauce for puddings too.
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... I have just cooked the third batch of forced rhubarb, and I think I have found the perfect recipe.
Simply baked in the oven with a little water, in a covered casserole. A little sugar added to taste at the end, but keeping it very tart. And then serve still warm with a scoop of homemade white chocolate ice cream ... perfection on a poon!!
You now have to supply the receipe for white chocolate ice-cream, so we can experience the same pleasure :lol:
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That takes me backto my childhood when we were given a stick of rhubarb anmd sugar in a torn off corner of a paper bag..Mmmm.
Bah I remember them days, I used to put my suger in one o me mams cups so that I could eat it outside. :)