Rhubarb, rhubarb

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Anton

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Rhubarb, rhubarb
« on: May 20, 2010, 22:05 »
There are two huge rhubarb plants on our allotment which no-one else is using. I have made a lot of rhubarb jam (I don't eat jam, it's for the kids and friends) and rhubarb and custard (I pour hot custard on thinly sliced uncooked rhubarb - nice and crunchy). My question is, is there anything else I can use Rhubarb for? Has any ever tried  putting Rhubarb in the freezer?

Another question: I know rhubarb starts getting stringy and almost inedible after a while but is that period due soon or will the plant remain good to eat until next month or later?

Anton

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Loubs

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Re: Rhubarb, rhubarb
« Reply #1 on: May 20, 2010, 22:12 »
I made some delicious rhubarb sorbet last year, which I must do again this year.

BBC website is an excellent resource - go to the Food section and look for the Recipe Finder, if you type in rhubarb 151 recipes come up. That'll keep you busy.

Someone may correct me, but I think you can keep harvesting rhubarb till around July - then best to leave the plant to recover & regather it's strength before Autumn comes.


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MoreWhisky

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Re: Rhubarb, rhubarb
« Reply #2 on: May 20, 2010, 22:30 »
To freeze Rhubarb just cut and dry freeze on a plate and when it frozen bag up.
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Terrier

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Re: Rhubarb, rhubarb
« Reply #3 on: May 20, 2010, 22:43 »
Do you have to peel the rhubarb before freezing it?  :unsure: OH says all rhubarb should be peeled before eating it.

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Anton

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Re: Rhubarb, rhubarb
« Reply #4 on: May 20, 2010, 22:44 »
Excuse my denseness, how do you mean dry freeze?

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MoreWhisky

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Re: Rhubarb, rhubarb
« Reply #5 on: May 20, 2010, 23:07 »
i dont peel. 

i just wash it, then cut it, then freeze on a plate, then bag.

Ive actually got a good book called 'how to store your garden produce' which is great.

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STIG1963

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Re: Rhubarb, rhubarb
« Reply #6 on: May 20, 2010, 23:22 »
Drinking a glass of rhubarb wine as i sit here
Brewing and gardening in abingdon-on-thames

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Swing Swang

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Re: Rhubarb, rhubarb
« Reply #7 on: May 20, 2010, 23:32 »
Rhubarb is a vegetable and responds well to savoury treatment.

Chop it up finely and use it as a stuffing for poultry (cuts through the fat of duck quite well)

Ingredient for chutney.

Goes quite well with pork too.

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Paul Plots

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Re: Rhubarb, rhubarb
« Reply #8 on: May 20, 2010, 23:49 »
I made some delicious rhubarb sorbet last year, which I must do again this year.


Mrs Learner turned my last rhubarb offering into the very same thing and even she enjoyed it!  ;)
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Salmo

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Re: Rhubarb, rhubarb
« Reply #9 on: May 21, 2010, 00:18 »
If you just pick the young stems it does not need to be peeled. After about mid June it usually packs up producing new stems and it best left to build itself up for next year.

To freeze wash, dry, cut into chunks, place in freezer bage in pie size portions.

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willowman

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Re: Rhubarb, rhubarb
« Reply #10 on: May 21, 2010, 07:46 »
Rhubarb vodka is rather nice during the winter months (hic).
Plenty of recipes around for it, using spices such as cinnamon and cloves.
I started out with nothing.....and I've still got most of it.

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Snoop

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Re: Rhubarb, rhubarb
« Reply #11 on: May 21, 2010, 13:36 »
I cannot believe that no-one has mentioned rhubarb crumble or rhubarb pie!

Plus, this is another nice recipe from Floyd on France:

http://www.incredible-edible-todmorden.co.uk/blogs/lynne-s-rhubarb-tart

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Paul Plots

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Re: Rhubarb, rhubarb
« Reply #12 on: May 21, 2010, 15:40 »
Thanks Snoop - we'll try pie. Crumbled out already though  ::)

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mrsbean

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Re: Rhubarb, rhubarb
« Reply #13 on: May 21, 2010, 19:21 »
been taking loads of mine into work, people doing all previous suggestions.
one lad gone back to childhood and just walking round eating sticks dipped in
sugar..

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New shoot

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Re: Rhubarb, rhubarb
« Reply #14 on: May 22, 2010, 09:08 »
me too mrsbean  :)  I didn't go to the plot on my day off this Wednesday so went to work rhubarbless on Thursday which went down like a lead balloon.  My weekend off so will have to go for a mass picking session at some point  ;)  :lol:

I'm freezing quite a bit in preperation for a wine making session.  It ferments and clears much faster if the fruit has been pre-frozen.

Willowman - is rhubarb vodka as simple as steeping it in the vodka?  Can I have a recipie please



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