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I love rhubarb. But this thread made me sad, bc I have so much trouble growing rhubarb. I have killed existing, transplanted and purchased rhubarb plants more times than I can count. (probably not enough sun) So my garden has no rhubarb. I've been grocery shopping every two weeks, today was the day and the grocery had no rhubarb either, so I am double sad.
But OT, I love just straight up rhubarb simmered with a bit of sugar and water and a squeeze of lemon juice.
Lodestar, that's a shame about the rhubarb theft.. But I read on the Maine forum (thread title - "shipping container") about a guy who had 15 cords of cut and split hardwood stolen from his property while he was quarantined down south.
Rhubarb grows like a weed in England , gets out of control fast , well it use to do, I don’t think it’s As popular as it use to be
Rhubarb grows like a weed in England , gets out of control fast , well it use to do, I don’t think it’s As popular as it use to be
Didn't know that. Maybe I need to relocate.
Another way to enjoy rhubarb that has me drooling lately is stewed as I described above and then stirred into plain yogurt. Not a recipe per se, but a nice dessert or breakfast.
I like rhubarb compote with a bit of cinnamon and serve it as dessert with plain yogurt (and whipping cream optional) layered,or with vanilla cream or vanilla sauce or with breakfast muesli.
I also like to make rhubarb cake on a cookie sheet with crumbles (almonds,flour,sugar,butter for topping)
Rhubarb cake with meringue topping!(our favorite one)
500 gram rhubarb
250 gram butter
100 gram brown sugar
5 egg yolks (5 egg whites are for making the meringue)
300 gram flour
1 tsp baking soda
pinch of salt
mix sugar,baking soda and salt
next add butter,then add the 5 egg yolks and then the flour
after kneading spread soft dough with your hand in a greased springform evenly
add peeled,cut rhubarb,and bake at 340 F for 30 minutes
Meanwhile make the meringue from...
5 egg whites
200 to 250 gram sugar
pinch of salt
Take cake out of the oven spread the meringue over the cake and bake for another 30 minutes.
I lived on the farm of second generation German immigrants and they used a lot of rhubarb. One of her specialties was rhubarb bars with a meringue topping. Very pretty. Elegant, even.
Our recent damp springs can play havoc with my plans for meringue recipes. I've learned to choose days to bake it carefully.
I found this fun and basic all rhubarb site that seems to have all the favorites:
We had a lot of family birthdays in July and my SIL used to have a large family picnic in that month. She used this recipe from cooks.com to make a rhubarb beverage to serve.
RHUBARB SLUSH
8 c. rhubarb, cut up
2 qts. water
2 c. sugar
1/2 c. lemon juice
1 sm. pkg. red raspberry Jello
2 1/2 c. vodka
Cook rhubarb in water until tender. Strain. Add lemon juice, sugar, Jello and vodka then freeze. When serving, add 3/4 cup slush and 1/4 cup 7-Up.
She froze it in ice cream pails and made a separate, non-alcoholic version for the kids.
People are familiar with the rhubarb/strawberry combination but rhubarb also goes very well with blueberries or raspberries.
I have a simple recipe for rhubarb jam that has a can of blueberry pie filling and a box of raspberry jello in it if any one is interested.
When I was a kid in Southern MN I think everyone town had a patch of rhubarb in their back yard.
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