Rhubarb

Freeze it , thats what I do if I run out of ideas.. I make crumbles, pies, cobbler, stewed rhubarb and custard is well like in our house, you can even make rhubarb yoghurt or wine.. I love rhubarb.

We used to eat sticks of raw rhubarb dipped in sugar when I was young! Probably bad for teeth, though....

I wish I liked it. I do try and can now eat [enjoy is too strong a word] Activia rhubard yogurt. Perhaps it was the soggy pastry covering the tart fruit that did it for me. I love crumbles though so perhaps I should be brave. What are the health properties of rhubarb? Perhaps that will convince me to give it a go again.

Rhubarb is a rather surprising source of calcium, along with vitamin K and smaller amounts of vitamins c, d and a.

Fool lol - we live up in t'mountains and snow forecast for next week - so I envy you. Our clump is just beginning to show and I can't wait for a good crumble. Lucky you.

Wow Anagram so perhaps I should give it a go again. You don't find Vit K in many palatable foods I think. Thanks. I've got a lot of work on at the moment [OK I know I'm on GN, but I'm having a break ] and am not really eating properly -or looking after the house - so I'm needing something to keep the bugs at bay.

Rhubarb and ginger jam....lovely! I love rhubarb in any form.

V8 Vegetable Juice is a good stand-by if you need a quick vitamin and mineral pick-me-up (smile). Or you can get the version with fruit juice as well, but I prefer the veg one.

Should have been !

I love rhubarb in all its guises, and have been picking loads of Timperley Early in the last couple of weeks.....and it brings my pans up smooth and shiny!

I made some rhubarb muffins a couple of weeks ago, they were delicious, I found the recipe on the BBC food website.

Timperley rhubarb is the best!

Crumble, crumble, crumble. With cream.

Oh, and sometimes just microwaved till tender and eaten in the traditional way - with custard. Always sweeten with demerara sugar. Mmmmmmm!!

I adore rhubarb and my early variety should be picks lesson. The later oneis a lot later and very prolific.
Shh!noonetell glass,but imgoingto make some crumble!

And cooked with a little orange juice instead of water. Somehow the orange juice stops the rhubarb making your teeth feel all funny.

Rhubarb and custard pie with the custard already in the pie under the top crust.
Rhubarb bakewell tart - usual way of making bakewell tart but substitute the jam with stewed, pureed rhubarb

The custard pie sounds interesting. How many calories?

Rhubarb crumble jeni ?

Our rhubarb is just sprouting through, of course I live in the cold North East.

Sometimes you just can count calories jeni - just think of the waste of rhubarb if you don't eat it. There's a play on words somewhere there - waist or waste

Mmmmn who told * glass*
jing was it you?

Yep!

Sneak!

Rhubarb is so nutritional it's virtually irresponsible not to eat it in any way you find acceptable! Far better for you than a pasty - with or without VAT

I've been picking my rhubarb for several weeks now - it's under a very old terracotta forcing pot - and I am always stunned by the beautiful colour. I cook it very slowly in the oven with a few slices of ginger and some sugar. Delicious!

I let my other, later rhubarb, do it's own thing for further on in the season - when I make jam.

Love rhubarb.When I was a child it was the most available locally grown fruit.
I'm sorry it's now so expensive in the shops.I don't have space to grow it.
In my crumble I sometimes add elderflower cordial and chopped dates as a change from the ginger flavouring.