Bertie Doe wrote:
>
> "Jean B." > wrote in message
> ...
>> Bertie Doe wrote:
>>> Rhubarb and ginger is a great combo. Last year, some of my surplus
>>> rhubarb went to a nabe' who gave me some rhubarb and ground ginger jam.
> <snip>
>>> http://s222.photobucket.com/albums/d...t=1325a5d4.pbw
>>>
>> Interesting. My rhubarb spices tend to be cinnamon and/or nutmeg.
>> --
>> Jean B.
>
> In the past I've used cinnamon/nutmeg in rb crumble, apple pies, but it
> really works with the buckle, in particular, the candied ginger.. You
> reminded me, I should have bought a nutmeg grater this morning. Still I
> got the 9" loose-base pan, so I'll try again with extra rhubarb.
> Incidentally freezing the topping works. Mix it and press down into an
> 8" sideplate and freeze for 90 mins.
> Bertie
>

that's a potentially useful tip. I still haven't harvested my
rhubarb. Its stalks are rather thin, so I suspect I will need to
supplement it. What am I waiting for?

--
Jean B.