Rhubarb recipes

[ViolinCuddles]

Hello,

I've been given a large bunch of rhubarb, red and green coloured, washed and trimmed from my FIL's home garden. I don't want to waste it ... but I've never cooked and barely eaten rhubarb!

Does anybody have a recipe for stewed rhubarb or any other basics? I can find recipes using rhubarb puree but none of them are for absolute rhubarb beginners (eg how big is a bunch, how much sugar per bunch etc).

Thanks in advance,

Kristen

[judydawn]

VC, check out all the different threads using rhubarb by going to the home page and just typing the word 'rhubarb' into the search box. Surely to be something there that takes your fancy.

[ViolinCuddles]

Thanks, Judy .

I've done a few searches and none of the recipes have been just right for my family ... and the ones I've liked have asked for "stewed rhubarb" as though it's a basic ingredient that everybody should know how to cook  :-) .

I'd quite like to make this in the TMX (if that's possible) but I just don't know how much a "bunch" of rhubarb is  .

"This recipe is taken from "Slow Cooking" published by R&R Publications marketing. You will need a crockpot.

2 bunches rhubarb, trimmed, washed and chopped
4 Granny Smith apples, peeled and sliced
1 cup sugar
1 teaspoon ground nutmeg
1 1/4 cups water

1. Combine rhubarb and apples in base of a slow cooker. Add the sugar, nutmeg and water and cook on high for 2 hours."

[judydawn]

According to Don Burke's website, a bunch of rhubarb contains 8-10 stalks.  My supermarket only sells it loosely, have never seen it wrapped in a bunch so I also had no idea how many myself.

[KarenH]

The stewed rhubarb (with orange, apple and strawberry) recipe in the breakfast section of the EDC is very yummy .........
I just cut the top and bottom off the orange and blitz the whole orange - peel and all before adding the rest of the ingredients

[judydawn]

Here's the link to the recipe review of that recipe http://www.forumthermomix.com/index.php?topic=2840.0

[ViolinCuddles]

Thank you all!

I was a bit leery of the EDC recipe because of the strawberries (I'm not a huge fan of them so don't usually spend money on them if they're not on sale) but with that rave review I suppose I really should! 

[KarenH]

You could leave out the strawberries if you really dont like them, but I would probably add a tiny bit more sugar to compensate for the berries.  Or else add some extra apple, or maybe some other berry, or even a few plums??  I would really recommend this recipe though, the mixture of the 4 fruits really has complementary flavours, and none seems to overpower the others.  It is the nicest stewed rhubarb (not to mention the easiest  ) recipe I have ever made

[trudy]

Although this is not a TM recipe, it's one that we really like.

RHUBARB COFFEE CAKE

Mix together:- 
1/2 cup brown sugar
1/2 cup white sugar
2/3 cup oil (I use veg oil) 
1 beaten egg
1 cup sour milk (few drops vinegar added to the milk)
1 teaspoon salt
1 teaspoon carb soda
1 teaspoon cinnamon
2 & 1/2 cups self raising flour
 2 cups chopped rhubarb (2-3 cm in size)

Pour into a greased and line large tin

TOPPING:-

Mix together:-
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon melted butter
2 tablespoons chopped almonds

Sprinkle this ontop of cake mixture and bake at 357C till cooked. 

[Chelsea (Thermie Groupie)]

To stew rhubarb just chop it into small pieces (roughly 3-4cm lengths) and throw it in the TM with some water (about 100-150g) and some sugar or rapadura to taste.  I use about 2 tbsp of rapadura for half a TM bowl of rhubarb.  Cook for 6-8 minutes on 100 degrees, reverse speed 1 - until softened but not completely mushy. 

[cookie1]

I think ILB has put a rhubarb cake recipe up. I can recommend it, it is delicious.
http://www.forumthermomix.com/index.php?topic=2721.0
This one is nice too.
http://www.forumthermomix.com/index.php?topic=4009.0

[ViolinCuddles]

Thank you all so much!

[ViolinCuddles]

Thank you for all the advice. I ended up playing it safe and making the EDC recipe, and it's lovely HOWEVER it makes much much more than I will eat in a hurry. (And what appeared to be 750gm of rhubarb was only 500gm after I washed and retrimmed it all ... sometimes my TMX scales play funny tricks on me!)

I come from a family that used condiments very rarely and have never really known what to do with conserves and chutney type things  ... so, can I freeze this, or how long is it likely to last in the fridge?

[judydawn]

Yes VC, it can be frozen - I've just made some stewed apricots today and they will be going into ziplock packs & into the freezer for when I can't get fresh apricots.

[ViolinCuddles]

Thanks, Judy! I'll package it up for freezing.