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| To rhubarb or not to rhubarb; that is the question; select two choices | |
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| Tweet Topic Started: May 4 2010, 05:40 PM (545 Views) | |
| brenda | May 4 2010, 05:40 PM Post #1 |
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Do you make recipes using rhubarb? It's in season here. Do you eat it? Not everybody likes it. This is a MultiVote poll, and you may select up to two choices. Edited by brenda, May 4 2010, 06:09 PM.
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| 1hp | May 4 2010, 06:24 PM Post #2 |
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Fulla-Carp
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Always liked rhubarb pie with custard, but I don't have any recipes for you (that wasn't a poll choice). |
| There are 10 kinds of people in this world, those that understand binary and................ | |
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| apple | May 4 2010, 06:33 PM Post #3 |
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one of the angels
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i just had to transplant my plants.. they were wonderful last summer. I planted three new roots and 2 have come up. I adore rhubarb pie and any rhubarb recipe. I am a sourlovin type of person. in my pie. I just have chunked rhubarb, flour and sugar.. the crust has at least `1/2 butter. Edited by apple, May 4 2010, 06:35 PM.
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| it behooves me to behold | |
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| sue | May 4 2010, 06:46 PM Post #4 |
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HOLY CARP!!!
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I LOVE rhubarb. Rhubarb pie, not too much sugar, touch of cinnamon....my favourite pie, hands down. Rhubarb crisp, with crunchy oatmeal brown sugar topping, yum. Or just stewed rhubarb, over some natural yogurt; so tart yet slightly sweet and so tasty, best breakfast ever. Thanks for the reminder; mine is ready to harvest too! Rhubarb pie this weekend!! |
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| musicasacra | May 4 2010, 06:46 PM Post #5 |
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HOLY CARP!!!
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My mom makes rhubarb crisp. |
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| sue | May 4 2010, 06:49 PM Post #6 |
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HOLY CARP!!!
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I was about to look that up, thought it was some culinary term I'd not heard of. But yeah, I guess I'm one too. So is my son, fun to have someone to share with.
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| brenda | May 4 2010, 06:58 PM Post #7 |
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That's OK, 1hp. At least you pointed me in the direction of a recipe to look for that you would recommend. I appreciate that! |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| brenda | May 4 2010, 07:03 PM Post #8 |
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Thanks for your suggestions, apple, MS, and sue. We love rhubarb cake. I just made one today. Vanilla cake, four cups of chopped rhubarb spread over the batter, one cup of brown sugar sprinkled over rhubarb, two cups of cream poured over the whole thing. Bake at 350 for 45 to 50 minutes. I had only one cup of cream, so I added a cup of buttermilk. It's still good! Our rhubarb is finally doing well enough again to be able to pick some. Last year we didn't have any rhubarb from our own plants. I had to buy some. Weird. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| Red Rice | May 4 2010, 07:22 PM Post #9 |
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HOLY CARP!!!
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This recipe is easy and yummy. I usually forego the ice cream and just eat it on its own, but it is divine with french vanilla ice cream. Disappears really quickly! Berry Delicious Rhubarb Crisp Ingredients 1 cup all-purpose flour 1 cup packed brown sugar 3/4 cup old-fashioned oats 1/2 cup butter, melted 1-1/2 teaspoons vanilla extract, divided 1 teaspoon ground cinnamon 1-1/2 cups diced fresh or frozen rhubarb 1-1/2 cups sliced fresh strawberries 1-1/2 cups fresh blackberries 1/2 cup sugar 1 tablespoon cornstarch 1/2 cup water Vanilla ice cream Directions In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream. Yield: 9 servings. |
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Civilisation, I vaguely realized then - and subsequent observation has confirmed the view - could not progress that way. It must have a greater guiding principle to survive. To treat it as a carcase off which each man tears as much as he can for himself, is to stand convicted a brute, fit for nothing better than a jungle existence, which is a death-struggle, leading nowhither. I did not believe that was the human destiny, for Man individually was sane and reasonable, only collectively a fool. I hope the gunner of that Hun two-seater shot him clean, bullet to heart, and that his plane, on fire, fell like a meteor through the sky he loved. Since he had to end, I hope he ended so. But, oh, the waste! The loss! - Cecil Lewis | |
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| brenda | May 4 2010, 07:41 PM Post #10 |
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RR, that sounds positively nomeriffic! |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| jon-nyc | May 5 2010, 01:32 AM Post #11 |
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Cheers
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If anyone has a recommendation for a savory dish with rhubarb, I'd be keen to try it. We don't have much occasion for sweets here. |
| In my defense, I was left unsupervised. | |
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| dolmansaxlil | May 5 2010, 03:07 AM Post #12 |
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HOLY CARP!!!
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One of my fave recipes, though I usually have it in the winter when fresh fruit isn't as available/more costly. http://www.canadianliving.com/food/winterberry_pie.php |
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"Your first 10,000 photographs are your worst." ~ Henri Cartier-Bresson My Flickr Photostream | |
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| apple | May 5 2010, 03:28 AM Post #13 |
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one of the angels
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jon... you simply have to add sugar or the like to rhubarb. it is unbelievably sour and flavorful. i would experiment by buying 4 stalks and cook them with sugar..perhaps a cup. you can experment with the sauce then.. adding eastern spices. i totally believe in not indulging in desserts but you owe it to yourself to at least make a crisp. .. plenty of nuts. the sugar won't kill you. |
| it behooves me to behold | |
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| Mikhailoh | May 5 2010, 03:29 AM Post #14 |
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If you want trouble, find yourself a redhead
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Meh. I've had it a few times as pie, nothing else. Not all that familiar. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| brenda | May 5 2010, 08:08 AM Post #15 |
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Practically a sheltered life there, Mik. You're adventurous enough to try some recipes. Jon, I'll see if I can find a savory version of rhubarb. As apple notes, it may have just a tad of some sugar to cut the tartness a smidgen. I prefer brown sugar for that. Ask and ye shall receive, Jon! Here are several sources for savory rhubarb ideas: http://www.rhubarbinfo.com/recipe-other.html#index_other_2 (scroll down the page of this site for the recipes, there are several) http://www.thekitchn.com/thekitchn/recipe-roundup/rhubarb-sweet-and-savory-050647 http://www.grit.com/Recipes/Rhubarb-Recipes.aspx (page forward to get to the recipes) http://www.zimbio.com/Recipes/articles/8017/Summer+Savory+Rhubarb+Soup http://homecooking.about.com/b/2010/04/08/rhubarb-recipes.htm http://www.tamaraduker.com/tag/rhubarb-savory/ Jon, who's yer friend? |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| sue | May 5 2010, 09:09 AM Post #16 |
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HOLY CARP!!!
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I haven't looked at any of the recipes that brenda posted yet, but I'm thinking the same way, apple. Cinnamon is so good with rhubarb, so my first thought is something garam masala-ish, perhaps with pork. |
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| Red Rice | May 5 2010, 10:40 AM Post #17 |
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HOLY CARP!!!
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What a great idea! Rhubarb sauce instead of apple sauce, either in a garam masala base, or even with BBQ spices. The acidity would also make it a good marinade. |
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Civilisation, I vaguely realized then - and subsequent observation has confirmed the view - could not progress that way. It must have a greater guiding principle to survive. To treat it as a carcase off which each man tears as much as he can for himself, is to stand convicted a brute, fit for nothing better than a jungle existence, which is a death-struggle, leading nowhither. I did not believe that was the human destiny, for Man individually was sane and reasonable, only collectively a fool. I hope the gunner of that Hun two-seater shot him clean, bullet to heart, and that his plane, on fire, fell like a meteor through the sky he loved. Since he had to end, I hope he ended so. But, oh, the waste! The loss! - Cecil Lewis | |
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| brenda | May 5 2010, 01:19 PM Post #18 |
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Yes, indeed on the pork and Indian concepts. You will see some recipes like that in the links I posted. There are some main courses and side dishes. At least one is for a chicken dish, too. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| 1hp | May 5 2010, 03:42 PM Post #19 |
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Fulla-Carp
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Rhubarb sauce on pork? Now that sounds interesting. |
| There are 10 kinds of people in this world, those that understand binary and................ | |
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| brenda | May 5 2010, 06:08 PM Post #20 |
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No kidding! And now I have to wait for my puny rhubarb plants to grow some more before I can pick any again. Note to self: Plant more rhubarb. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| apple | May 5 2010, 07:45 PM Post #21 |
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one of the angels
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yep.. i'm gonna be the rhubarb queen - working on five plants in the new place. |
| it behooves me to behold | |
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| brenda | May 6 2010, 08:40 AM Post #22 |
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Smart! Start them now. What else? Maybe asparagus? We have several walnut trees here, so asparagus doesn't grow well for us.
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| jon-nyc | May 11 2010, 04:36 PM Post #23 |
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Cheers
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How odd. As if on cue, my wife made a nice savory rhubarb dish just today. A rhubarb chutney that could go on anything. We put it on chicken. We had a bunch left over I'll probably put it on a ham steak at some point. She used this recipe, substituting dried cranberries for currants. http://www.epicurious.com/recipes/food/printerfriendly/Rhubarb-Chutney-107941 |
| In my defense, I was left unsupervised. | |
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| Bernard | May 11 2010, 04:42 PM Post #24 |
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Senior Carp
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When we were kids we'd just pull up a stalk, wash it, fill the palm of our hand with either salt or sugar, dunk the end and munch away. We often ate watermelon and apples with salt too. |
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| apple | May 11 2010, 05:14 PM Post #25 |
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one of the angels
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that sounds great Bernard. we used to put salt on lots of odd stuff, particularly watermelon and canteloupe.. a Missouri farm thing. |
| it behooves me to behold | |
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I was about to look that up, thought it was some culinary term I'd not heard of. But yeah, I guess I'm one too. So is my son, fun to have someone to share with.

4:35 PM Jul 10