[Aidy]

My favourite pud... no ang on second fave after bread n butter pud. Rhubarb crumble.
Put half a jar of ginger jam/ preserve into your dish, chop the rhubarb into 2 inches strips, place ontop of jam, put crumble mix on top and sprinkle with light muscavado and cinnamon powder and bake.

[plum crumble]

bllinkin' 'eck that sounds good............

[New shoot]

Hi Plum - got a piccie of the triffid so you can look forward to a ginger jam and rhubarb feast a la  Aidy next year once I get a piece of crown to you. 



This is my modest 3 clumps  :blink:      That's a water tap and butt being overtaken in the background      And they keep saying to me at work - are you sure this is all surplus.............oh yes it sure is!!!

[plum crumble]

OH MY WORD!!!!! 

that looks fabulous. YUMYUM and thank you!!!!!

[Paul Plots]

My favourite pud... no ang on second fave after bread n butter pud. Rhubarb crumble.
Put half a jar of ginger jam/ preserve into your dish, chop the rhubarb into 2 inches strips, place ontop of jam, put crumble mix on top and sprinkle with light muscavado and cinnamon powder and bake.

There's a man who knows how to live 

[willowman]

Newshoot - yes it almost is that simple.
I used the recipe off the recipe forum on this site.
I can't direct you to the exact site but I'm sure you'll be able to find it.

I should add that it has a distinctive flavour, of rhubarb, lemon and spices; not to everybodies taste but, hey, it's alcoholic!

I made mine in a clean 2 litre plastic milk carton, and then decanted back into the original vodka bottle, with a little drop left over for sampling purposes.
In fact I make a few fruit vodkas and at decanting time my friend always appears to help me - usually quite an interesting afternoon.

[Val H]

Here you go: http://www.allotment-garden.org/recipe/1286/rhubarb-vodka-recipe/

[New shoot]

Thank you 

[gypsy]

We like rhubarb cooked with onions, chillis, sugar and a bit of salt. serve instead of apple sauce with pork.

[mebanana]

I've made some rhubarb vodka but used vanilla instead of the cloves and cinnamon as OH isn't too keen on them.  Hope it will work!

[Paul Plots]

I've made some rhubarb vodka but used vanilla instead of the cloves and cinnamon as OH isn't too keen on them.  Hope it will work!

Sounds interesting...

I wonder what it'd be like without the rhubarb? 

[Yorkie]

Sounds interesting...

I wonder what it'd be like without the rhubarb? 

Terribly colourless 

[Paul Plots]

Green rhubarb.... loads of it! 

Two years ago I planted three rhubarb plants grown from seed - fortunately I decided three was enough. 

Yesterday I spent ages digging to Australia to remove two of them as the stems are green and I have an older crown that produces lovely pink stuff. (The third green monster will have to wait until I have another hour+ to spare)

Wow do they go down and anchor themselves well...3' and just reached the final tough end of the root. I just hope I have managed to remove every little last bit as I need the space for something else and can't be doing with rhubarb appearing in the middle of the bed. 

[iggyboy]

Here's what I did with my excess rhubarb at the weekend and my kids loved it. I cut it up and boiled it in a large pan. Then,with a strainer, I squeezed every ounce of juice out of the rhubarb using the back of a large plastic spoon. The resulting rhubarb juice was quite thick so to thin it a little I added two pints of water and half a pint of apple&blackcurrant cordial. Any cordial will do,depending on your own choice of taste. After stirring the mixture for a while I simply poured it into plastic containers the wife had saved up. Each container held about three quarters of a pint of the juice. I put the containers in the freezer and crossed my fingers. The result was  fantastic tasting Jublees! The kids love 'em and whats more,the jublees were that big it kept them quiet for ages apart from the occasional slurping noise!

[iggyboy]

To Learner,your green rhubarb is known as apple rhubarb and is just as delicious as the red stalks you talk of