[Buddleja]

Anyone got some yummy rhubarb recipies? I've been stewing mine and having it with museli for breakfast but I just picked another shedload today and would like to do something different. I'd like to try a rhubarb cake if I can find a good recipie.

Title edit for search clarity

[Beetroot queen]

I recently tried jam but two batches turned out very differently and I am not sure I liked either. Wll watch with interest as I need some rhubarb inspiration

[Buddleja]

My granny used to make rhubarb and ginger jam. Unfortunately she's no longer with us to ask for the recipie   

[Beetroot queen]

Jam recipe is probably on here, I don't rate mine so I won't share.

Take a look at this site as when I google I always end up back on here. 

[Beetroot queen]

Loads on here I am going to write some down and try some. Cakes and all sorts 

[Buddleja]

Thanks for the tip BQ - found some good ones on here already  Love the sound of the squashy crumble cake 

But if anyone has any others they're willing so share ...

[allot2learn]

Rhubarb wine........................ hic! 

[digalotty]

is it nice ?
 

[Beetroot queen]

Just found a recipe for rhubarb chutney, didn't realise it would chutney well so I am going to try it tonight. We are drowning in rhubarb as we have four very large crowns that are trying to take over the world.

Anyone else tried it as a chutney rather than a jam

[lettice]

Don't stew down the rhubarb, roast it
Put rhubarb in a dish with a sprinkling of brown sugar
Put in oven at 180c for 15 mins covered with foil
Remove foil, shake the dish and cook for a further 5 mins.
You can also add some orange juice for a twist.
This recipe is loved by those who say its too tart to eat, especially when stewed.

I make my own yoghurt and stir in a small amount of cooked rhubarb.

Google delias rhubarb pie, I make small ones and keep in the freezer.

[BigPaddy]

Made this last night,

Spiced Rhubarb Chutney

Ingredients

•3lb rhubarb
•1lb onions
•1lb eating apples
•8oz dates
•8oz dried apricots
•2 pts white wine vinegar
•2lb 4oz soft brown sugar
•4 tspn salt
•1 tspn cayenne pepper
•1 tspn ground cloves
•1 tspn cinnamon
•2 tspn ground ginger

Method

Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again.

Simmer for about two hours (don't forget to stir as it will stick) until thick.
Pour into heated jars and seal.

Notes:
This is edible from the word go but if malt vinegar is used instead of white wine then it will need at least three months to mature.

You can substitute fresh ginger finely chopped instead of the dried if you prefer.


BP

[allotmentann]

I have just made this Rhubarb & Ginger Crumble cake (adding some chopped stem ginger to the sponge) and it is pretty good:
http://uktv.co.uk/food/recipe/aid/638936
And this is one of my favourites too:
http://www.bbcgoodfood.com/recipes/3292/rhubarb-and-custard-pie-with-butter-crumble





edit to clarify link

[mumofstig]

My nan's chutney is here
http://www.allotment-garden.org/recipe/1214/my-grannies-apple-and-rhubarb-chutney-recipe/

[Beetroot queen]

Oooohhhhh thanks all, rhubarb picking is the order of the day then

[Mrs Bee]

I make a rhubarb and orange baked cheesecake with sour cream topping, and an apple and rhubarb streusel cake.
If you want the recipe for these.