Rhubarb

I am making rhubarb (from the garden) chutney and am following the recipe exactly,(not something I always do) but it looks very soft and slushy to me. It looks like a sauce. Has anyone else made it? If so did yours look slushy?

I've slow roasted it in the oven. Cut it up mix with sugar and/or honey and put in oven @ 180 till well cooked through. It gets rid of lots of the excess water so that a glut is reduced to a much reduced but highly flavoured compote that can be used for all sorts of things....we even put it on granola or museli and yoghurt for breakfast.

My OH always asks for rhubarb Yorkshire pudding for dessert with golden syrup trickled over it........think of the calories.

Worth a try and it reheats well in the microwave oven.

We had our first Rhubarb crumble last night- our rhubarb patch is going mad- must be all the rain. I found a recipe which adds chopped stem ginger to the rhubarb rather than just ground ginger-which was also used in the crumble. It was yummy!

I LOVE rhubarb in big capital letters. Please send all your spare rhubarb to me!

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.

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.

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

Sneak!

Yep!

Mmmmn who told * glass*
jing was it you?

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

Rhubarb crumble jeni ?

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

The custard pie sounds interesting. How many calories?

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

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!

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!!

Timperley rhubarb is the best!

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

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!

Should have been !

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.

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

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.

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.