[tode]

That doesn't sound bad 
Do you throw the glasses in the fire when empty, or into the rhubarb patch?

[A. Fallowfield]

That doesn't sound bad 
Do you throw the glasses in the fire when empty, or into the rhubarb patch?

If I throw em it'll be at the wood pigeons!
But I reckon the gooseberries and rhubarb will make a great pie when they've done their stuff!

[Domino]

If I am stewing rhubarb, I chop it up, put it in a pan and cover with cold water.  Bring to very nearly boiling and drain all the water off.  Then add a little fresh water and continue cooking as usual.
This seems to remove some of the bitterness and you need to add less sugar.

Have also done a rhubarb cordial in the past - nice but no-one would drink it but me so I don't bother now.

[Domino]

Rhubarb vodka?  WHAT IS ?
Marrow rum, yes.

Marrow rum???
Sounds intriguing.....what do you do?
I think my husband might call it a waste of good rum but it sounds like a good way of using up the courgettes that turned into marrows whilst I wasn't looking!!

[tode]

Never made it myself    , but my Grand-daddy told me to get an almost-ripe marrox, cut one end off. Scoop out pithy business, then hang up (cut end upwards). Pack with brown sugar, and rum is supposed to drip from it. (Forgot to say you put a recipient under  ).
I imagine that the marrow skin must act as "filter" to let alcohol through but not water ??
Recipe given without any trace of guarantee 
But he did have some pretty d**ned good stuff that his Aunty made. Kept in stone flagon in the pantry.
They're not silly in 'Ertfordshire 

[A. Fallowfield]

Never made it myself    , but my Grand-daddy told me to get an almost-ripe marrox, cut one end off. Scoop out pithy business, then hang up (cut end upwards). Pack with brown sugar, and rum is supposed to drip from it. (Forgot to say you put a recipient under  ).
I imagine that the marrow skin must act as "filter" to let alcohol through but not water ??
Recipe given without any trace of guarantee 
But he did have some pretty d**ned good stuff that his Aunty made. Kept in stone flagon in the pantry.
They're not silly in 'Ertfordshire 

Got one hanging up in the kitchen! But I don't make any holes in the bottom, I shall wait a couple of months and then ferment the liquor in a demi-john with wine yeast!

[Swing Swang]

My childhood neighbour used to make what she called "Garner's Buster" with rhubarb, essentially an open tart. Delicious hot or cold:

Bake blind a sweet pastry base, pile on plenty of chopped rhubarb, and sweeten with golden syrup, return to oven until rhubarb is cooked.

I don't know who 'Garner' was, or indeed if that's the correct spelling as she never wrote the recipe down for me. She was a real old/local Bucks cook so it's probably a traditional recipe too.

SS