Can I please have some ideas for using my rhubarb? It's huge and going to waste.
jacky18,
Nov 14, 4:30am
You can freeze it raw just chop it up and bag it
lilyfield,
Nov 14, 5:09am
jam
lilyfield,
Nov 14, 5:09am
wine
noonesgirl,
Nov 14, 5:11am
x1
Aunt Daisy has recipies for Cold sweets - Rhubarb Mould Hot sweets - Rhubarb Crisp & Rhubarb Pie Rhubarb Marmalade Rhubarb & Raspberry Jam Rhubarb Relish
Let me know if you want any recipies.
buckyboy,
Nov 14, 5:16am
oooooh wish I lived closer as I Love it and it's so expensive these days.
cgvl,
Nov 14, 11:08am
Rhubarb and banana jam is yum another of aunt daisy's, I add rhubarb to muffins and cakes. make rhubarb crumbles, fruit sponges (desert). basically use same as any fruit.
trader-joy,
Nov 14, 6:20pm
Morning I d love your marmalade recipe please...
gragra1,
Nov 14, 7:16pm
Roasted rhubarb in honey. Try it
clare_mel,
Nov 14, 7:27pm
My friend makes the most devine rhubarb and sour cream cake.She won't share the recipe!!!But I am sure if you googled you could find something similar.
griffo4,
Nov 14, 7:57pm
This is a recipe l was given and it is really nice l make it without the topping and put the cinnamon in the cake
Rhubarb and Sour Cream Cake
60g butter, room temperature 1 1/2 cups brown sugar, firmly packed 2 eggs 1 tsp vanilla 350g flour 1 tsp baking soda 1 tsp salt 4 cups rhubarb, cut to 1.5 cm lengths 250g sour cream
Topping Combine together 1 1/2 tablespoons melted butter 1/2 cup sugar 1 tsp cinnamon
Preheat oven to 180C Grease 23 cm round tin Cream butter and sugar add eggs, vanilla Beat well Add sifted flour, baking soda, salt Then add rhubarb and sour cream Combine well Put in tin and sprinkle on topping Bake 40-45 minutes or until cooked
angiesbaking,
Nov 15, 8:06am
thank you all so much. will let you know when ready for trying:)
bisloy,
Nov 15, 8:25am
You lucky, lucky thing! I love, love, love rhubarb!
jimbob37,
Nov 15, 8:50am
I got this recipe off here a while back, and it's a firm favourite now in our house. Everyone I've made it for has asked for the recipe.I don't put the banana in as I don't like it, and I use apple as well as rhubarb.
Caramel Crusted Rhubarb & Banana Pudding
¾ cup flour 1 teaspoon baking powder ½ cup rolled oats ¼ cup white sugar 100g melted butter Stewed rhubarb (and or apple) 3 sliced bananas ¾ cup brown sugar 1 tablespoon custard powder or cornflour ¼ cup boiling water
Preheat oven to 180c. Sift flour and baking powder into a bowl. Add rolled oats and white sugar. Mix in melted butter to make a crumble mixture. Sprinkle over rhubarb and banana mixture. In the discarded bowl, combine brown sugar and custard powder. Spoon over crumble mix. Carefully pour over the boiling water. Do not stir. Oven bake for 30 minutes
bisloy,
Nov 15, 8:52am
Thank goodness! I was beginning to think I was a little strange. I hate cooked banana! It takes over everything to the point you can't taste anything else. Yuk!
cookessentials,
Nov 15, 5:40pm
This is one of our favourites.
BAKED RHUBARB AND ORANGE SPONGE 1 bunch rhubarb,trimmed and chopped. 1/4 cup firmly packed brownn sugar; 2 tsp grated orange rind; 3 tbsp warmed honey; 60g butter; 1/4 cup caster sugar; 1 egg, lightly beaten; 3/4 cup self raising flour; 1/3 cup milk. Place rhubarb in buttered ovenproof dish,sprinkle with the brown sugar and half the orange rind and pour over warmed honey. Cream butter with remaining orange rind and caster sugar until light and fluffy. Beat in egg, then fold in sifted flour alternatively with the milk. Bake in a pre-heated modeerately hot oven (190C) for about 40 minutes or until golden. Serve hot with custard or cream. I serve it with a good vanilla bean ice-cream.
COMPOTE:2 stalks rhubarb,sliced thinly ( I sliced on the diagonal) 55g caster sugar 1 tbsp water. Combine rhubarb,sugar and water in small saucepan. Bring to boil on high heat. Reduce to low, cover and cook about 8 mins till rhubarb is soft.
Cream butter and golden syrup, add eggs, one at a time,mixing well after each addition. Sift over the flour,baking powder & spices. Stir well. Spoon into greased mini loaf pans ( the tray with eight) and then spoon 2 tsp of rhubarb compote along each centre. Bake at 180C for 12-15 minutes. I found that it was better to create a small "groove" along the length of each loaf and then put the compote lengthwise into the groove. The couple that I tried,without making a groove tended to have the rhubarb compte spread to the sides as they rose,whereas the grooved ones managed to keep the compte more concentrated in the centre. They were very moist,spicy and well worth making.
lavender32,
Nov 15, 8:00pm
Wish you lived in Wanganui, I'd come buy some off you.Rhubarb in supermarkets is disgusting at moment.
cgvl,
Nov 15, 8:07pm
lavender32, if you want some, I am in wanga's and have a garden full going to waste. Um now how to contact.
tinyted,
Nov 15, 8:23pm
Hi noonesgirl would love the recipes for the rhubarb relish and rhubarb and raspberry jam if you could spare the time, thanks.
pamellie,
Nov 15, 9:08pm
I'm sure this is a recipe I posted on here a long time ago but without bananas, I don't know where they would have come from and I must admit they don't appeal to me. An example of how recipes change I guess!
erewhon04,
Nov 16, 12:19am
Fool...not you,Rhubarb Fool. stew rhubarb in just a little water and sugar.Cool completely. Whip cream, and make or buy vanilla custard. Or, use vanilla yoghurt. Combine.Add rhubarb. I serve this topped with chopped crystallised ginger.
noonesgirl,
Nov 16, 4:59am
Rhubarb Marmalade 4lb rhubarb 2 lemons 8ozs walnuts 1pt water 2 oranges 6lb br sugar Chop the rhubarb & boil in water 20 mins. Put oranges, lemons & nuts through a mincer & add to cooked rhubarb. Add sugar & cook till mixture will set - approx 1 hr.
noonesgirl,
Nov 16, 5:07am
Rhubarb & Rapsberry Jam 3lb rhubarb 4lb raspberries 6lb sugar 6TSPSs water Slice rhubarb small, cook till tender with water. Add raspberries, mix & bring to boiling point Add sugar & boil till jam will set.
Rhubarb Relish Mix 2c chopped rhubarb with 2c sliced onion, 1c vinegar, 2c br sugar, 1/2TBSP salt, cinnamon, ginger & cayenne to taste. Boil 20 - 30 mins or until a jam consistency. Bottle & seal.
tinyted,
Nov 16, 8:57am
Thanks for those recipes noonesgirl, have heaps of rhubarb that I want to use up and these recipes sound very scrummy.
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