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tried and tested rhubarb suggestions

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Re: tried and tested rhubarb suggestions

Postby jeral » Tue Apr 13, 2021 3:45 pm

Although I like things like rhubarb and blueberries, the amount of sugar needed is I find somewhat daunting. However, rhubarb fool with either crushed ginger nuts on top or a Jamaica ginger cake slice under is good, but won't make much of a dent in 1.5kg!

Question: Can rhubarb be simmered like stock? I.e. to drink the strained juice and chuck the "used" fibrous remainder? I.e. would the juice still have nutrition?

Or maybe rhubarb, orange juice, carrot, ginger smoothies?

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Re: tried and tested rhubarb suggestions

Postby Pampy » Tue Apr 13, 2021 5:10 pm


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Re: tried and tested rhubarb suggestions

Postby herbidacious » Wed Apr 14, 2021 2:15 pm

Seatallan wrote:Rhubarb gin (as Suffs mentions) is fab and I'm a bit of a sucker for rhubarb fool too. However, whilst I know you're not keen on jam, my ultimate all time favourite jam is rhubarb & ginger so that's what I'd be making for preference. :yum



The jam aspect is more about time (and my tencency to ruin jam... so not something I enjoy doing.) I don't eat much jam, tbh but I do like it.

I don't drink so the gin isn't an opton. I like the idea though. Back in the day...

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Re: tried and tested rhubarb suggestions

Postby karadekoolaid » Wed Apr 14, 2021 10:53 pm

Rhubarb chutney, then?
I´ll send you a recipe if you´d like. (T&T)

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Re: tried and tested rhubarb suggestions

Postby herbidacious » Wed Apr 14, 2021 11:57 pm

Thanks. That would be great.

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Re: tried and tested rhubarb suggestions

Postby scullion » Thu Apr 15, 2021 1:26 am

what about a rhubarb cordial - like the one that's sold in 'that big swedish shop'?

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Re: tried and tested rhubarb suggestions

Postby karadekoolaid » Thu Apr 15, 2021 3:31 am

Here we go, Herbi.
Rhubarb Chutney
800 gms rhubarb
120 gms onion
20 gms fresh ginger
375 gms sugar
160 gms white wine vinegar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp chile powder ( or more if you like)
1 tsp salt.

Just chop the rhubarb into 1-2" pieces. Dice the onion and grate the ginger, then put everything into a large pot. Bring to a boil, lower the heat to medium and cook until thick.

You may like it thicker, or thinner, so that will depend on how long you cook it. Usually it takes about 25-30 minutes .

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Re: tried and tested rhubarb suggestions

Postby herbidacious » Thu Apr 15, 2021 12:31 pm

Thank you!

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Re: tried and tested rhubarb suggestions

Postby Pampy » Thu Apr 15, 2021 3:07 pm

KKA - that's sounds good - I'm going to have a go at it.

A couple of questions, if I may :
If it's put into sterilised jars, what's the shelf life?
How much does it make?
Are the cloves whole or ground?

Thanks in anticipation...!

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Re: tried and tested rhubarb suggestions

Postby karadekoolaid » Thu Apr 15, 2021 8:53 pm

Hi Pampy.
In sterilised jars, it lasts at least 18 months - and probably longer. In the cupboard; no need to put it in the fridge as long as the jars are well-sealed.
This recipe will make just over a kilo - so you´ll need about 5 200cc jars.
I use ground cloves - that way you don´t have to pick the whole ones out.

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Re: tried and tested rhubarb suggestions

Postby Pampy » Fri Apr 16, 2021 12:25 am

Many thanks, KKA. :thumbsup

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Re: tried and tested rhubarb suggestions

Postby Pepper Pig » Sun May 16, 2021 2:53 am


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Re: tried and tested rhubarb suggestions

Postby herbidacious » Sun May 16, 2021 2:02 pm

Yes I spotted those.

I have had too many desserts of late, but could do to make room in the freezer, and the frozen raw rhubarb is in my sights.

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Re: tried and tested rhubarb suggestions

Postby PatsyMFagan » Mon May 17, 2021 8:27 pm

A repeat I know, but Nadya Hussein made rhubarb and custard ice-cream sandwiches with custard flavour shortbread on her tv series on Saturday ... they looked absolutely delicious :yum :yum :yum

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