?

Log in

No account? Create an account

Sat, May. 5th, 2007, 11:11 am
pisica: Rhubarb, rhubarb

Two stalks (?) arrived in the Bellfield bags and I dunno what to do with them. I've never particularly liked rhubarb in pies and thus never attempted to include it in anything else. However, as I'm cooking for 5-6 tomorrow night, I don't mind experimenting as I'll have guinea pigs, so any easy recipes welcomed.

Sat, May. 5th, 2007 11:26 am (UTC)
esther_reeves

I love rhubarb so i'd been keeping that for me, two stalks wouldn't last long.

Rhubarb and strawberries are a wonderful combo though it's probably still rather early for strawberries.

It does go well with vanilla ice-cream too as said already.

Would probably make a good sauce for something like duck if you eat meat, has the right sort of tartness for that. I found a recipe to go with lamb to (http://www.hub-uk.com/tallyrecip02/recipe0076.htm)

This might help http://eattheseasons.co.uk/Archive/rhubarb.htm

Sat, May. 5th, 2007 12:17 pm (UTC)
feanelwa

Do not eat it raw, even in smoothie form, because it is poisonous until it is cooked. You probably already know this, but I ought to say it anyway.

Sat, May. 5th, 2007 12:41 pm (UTC)
pisica

I didn't, or rather I've probably heard it before but forgot, so many thanks!

Sat, May. 5th, 2007 08:10 pm (UTC)
cpt_buggernuts

Actually, raw rhubarb isn't poisonous. Just not very pleasant. The leaves are poisonous (they contain relatively large amounts of oxalic acid). You shouldn't eat the leaves under any circumstances, cooked or raw, as while to eat a lethal dose you'd have to work your way through about 10lb of them, even a small amount will make you quite ill.

Sat, May. 5th, 2007 12:29 pm (UTC)
bellanna

Apple and rhubarb crumble goes down well in my house.

Sat, May. 5th, 2007 05:29 pm (UTC)
sismith42

I second this advice. though in my flat, it's usually the apples that we're trying to use up...

Sun, May. 6th, 2007 09:39 am (UTC)
winklepicker

This is my favourite rhubarb crumble recipe in the world - the oranges give it a nice freshness. We always make half, which I think takes 2 or 3 stalks, or as suggested above you could bulk it up with apples. Strawberries also go well with rhubarb (if you like it in the first place that is) although I've never tried them in crumble, only in pie.