Welcome Guest [Log In] [Register]
Welcome to The New Coffee Room. We hope you enjoy your visit.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.


Join our community!


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
  • Pages:
  • 1
  • 2
To rhubarb or not to rhubarb; that is the question; select two choices
Topic Started: May 4 2010, 05:40 PM (544 Views)
brenda
Member Avatar
..............
jon-nyc
May 11 2010, 04:36 PM
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

Aha! She's rhubarb-brilliant. I bet it was yummy.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
Offline Profile Quote Post Goto Top
 
brenda
Member Avatar
..............
Bernard
May 11 2010, 04:42 PM
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.
Yep, rhubarb and sugar was the instant spring snack.
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
Offline Profile Quote Post Goto Top
 
« Previous Topic · The New Coffee Room · Next Topic »
Add Reply
  • Pages:
  • 1
  • 2