I'm off to buy some rhubarb as soon as I post this........ and some more
cream!!



Rhubarb brulee:


Serves 6

About 500g rhubarb, cut into 3cm pieces

1/2cup sugar

1 vanilla pod

1 litre cream

10 egg yolks

250g caster sugar

Caster sugar for dusting



Place the rhubarb into a pot with sugar and half vanilla pod split
lengthwise. Place on a low heat with a lid on and begin to cook. Check the
pot and give it a stir every few minutes or so.
Adjust sweetness if desired.

Cream the egg yolks together with the caster sugar.

Place the cream into a pot with the other half of the vanilla pod. Bring
to the boil then remove from heat. Mix in the yolk mixture and return to a
low heat. Stir over a low heat with a wooden spoon mixing constantly.

When the mixture thickens so you can draw a line on the back of the spoon
with your finger and it remains, remove the pot from the heat.

Remove the vanilla from both the fruit and custard mixture.

Place the rhubarb into desired serving vessels and top with custard.

Heat a brulee iron or a culinary blow torch.

Sprinkle the top of the custards with caster sugar and caramelise with the
torch or iron.

Serve immediately.

(Courtesy Gillian Hirst)

http://www.news.com.au/couriermail/s...013494,00.html

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:
> I'm off to buy some rhubarb as soon as I post this........ and some more
> cream!!
>
>
>
> Rhubarb brulee:
>
>
> Serves 6
>
> About 500g rhubarb, cut into 3cm pieces
>
> 1/2cup sugar
>
> 1 vanilla pod
>
> 1 litre cream
>
> 10 egg yolks
>
> 250g caster sugar
>
> Caster sugar for dusting
>
>
>
> Place the rhubarb into a pot with sugar and half vanilla pod split
> lengthwise. Place on a low heat with a lid on and begin to cook. Check the
> pot and give it a stir every few minutes or so.
> Adjust sweetness if desired.
>
> Cream the egg yolks together with the caster sugar.
>
> Place the cream into a pot with the other half of the vanilla pod. Bring
> to the boil then remove from heat. Mix in the yolk mixture and return to a
> low heat. Stir over a low heat with a wooden spoon mixing constantly.
>
> When the mixture thickens so you can draw a line on the back of the spoon
> with your finger and it remains, remove the pot from the heat.
>
> Remove the vanilla from both the fruit and custard mixture.
>
> Place the rhubarb into desired serving vessels and top with custard.
>
> Heat a brulee iron or a culinary blow torch.
>
> Sprinkle the top of the custards with caster sugar and caramelise with the
> torch or iron.
>
> Serve immediately.
>
> (Courtesy Gillian Hirst)
>
> http://www.news.com.au/couriermail/s...013494,00.html
>
Forwarded to myself. One can never have too many rhubarb recipes!
Thanks.

--
Jean B.

On Jul 4, 8:13*am, "Jean B." > wrote:
> PeterL wrote:
> > I'm off to buy some rhubarb as soon as I post this........ and some more
> > cream!!
>
> > Rhubarb brulee:
>
> > Serves 6
>
> > About 500g rhubarb, cut into 3cm pieces
>
> > 1/2cup sugar
>
> > 1 vanilla pod
>
> > 1 litre cream
>
> > 10 egg yolks
>
> > 250g caster sugar
>
> > Caster sugar for dusting
>
> > Place the rhubarb into a pot with sugar and half vanilla pod split
> > lengthwise. Place on a low heat with a lid on and begin to cook. Check the
> > pot and give it a stir every few minutes or so.
> > Adjust sweetness if desired.
>
> > Cream the egg yolks together with the caster sugar.
>
> > Place the cream into a pot with the other half of the vanilla pod. Bring
> > to the boil then remove from heat. Mix in the yolk mixture and return to a
> > low heat. Stir over a low heat with a wooden spoon mixing constantly.
>
> > When the mixture thickens so you can draw a line on the back of the spoon
> > with your finger and it remains, remove the pot from the heat.
>
> > Remove the vanilla from both the fruit and custard mixture.
>
> > Place the rhubarb into desired serving vessels and top with custard.
>
> > Heat a brulee iron or a culinary blow torch.
>
> > Sprinkle the top of the custards with caster sugar and caramelise with the
> > torch or iron.
>
> > Serve immediately.
>
> > (Courtesy Gillian Hirst)
>
> >http://www.news.com.au/couriermail/s...252-5013494,00....
>
> Forwarded to myself. *One can never have too many rhubarb recipes!
> * Thanks.

From my point of view about the only good thing to say about rhubarb
is that it beats beets.

"Jean B." > wrote in
:

> PeterL wrote:

>>
>> http://www.news.com.au/couriermail/s...5013494,00.htm
>> l
>>
> Forwarded to myself. One can never have too many rhubarb recipes!
> Thanks.
>


No sweat :-)

Major dissapointment at the shops though. No Rhubarb :-(


Here's another one for Rhubarb Champagne......

http://blogs.abc.net.au/queensland/2...b-champag.html



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

John Kane wrote:
> On Jul 4, 8:13 am, "Jean B." > wrote:
>> PeterL wrote:
>>> I'm off to buy some rhubarb as soon as I post this........ and some more
>>> cream!!
>>> Rhubarb brulee:
>>> Serves 6
>>> About 500g rhubarb, cut into 3cm pieces
>>> 1/2cup sugar
>>> 1 vanilla pod
>>> 1 litre cream
>>> 10 egg yolks
>>> 250g caster sugar
>>> Caster sugar for dusting
>>> Place the rhubarb into a pot with sugar and half vanilla pod split
>>> lengthwise. Place on a low heat with a lid on and begin to cook. Check the
>>> pot and give it a stir every few minutes or so.
>>> Adjust sweetness if desired.
>>> Cream the egg yolks together with the caster sugar.
>>> Place the cream into a pot with the other half of the vanilla pod. Bring
>>> to the boil then remove from heat. Mix in the yolk mixture and return to a
>>> low heat. Stir over a low heat with a wooden spoon mixing constantly.
>>> When the mixture thickens so you can draw a line on the back of the spoon
>>> with your finger and it remains, remove the pot from the heat.
>>> Remove the vanilla from both the fruit and custard mixture.
>>> Place the rhubarb into desired serving vessels and top with custard.
>>> Heat a brulee iron or a culinary blow torch.
>>> Sprinkle the top of the custards with caster sugar and caramelise with the
>>> torch or iron.
>>> Serve immediately.
>>> (Courtesy Gillian Hirst)
>>> http://www.news.com.au/couriermail/s...252-5013494,00....
>> Forwarded to myself. One can never have too many rhubarb recipes!
>> Thanks.
>
> From my point of view about the only good thing to say about rhubarb
> is that it beats beets.

All the more for me!

--
Jean B.

PeterL wrote:
> "Jean B." > wrote in
> :
>
>> PeterL wrote:
>
>>> http://www.news.com.au/couriermail/s...5013494,00.htm
>>> l
>>>
>> Forwarded to myself. One can never have too many rhubarb recipes!
>> Thanks.
>>
>
>
> No sweat :-)
>
> Major dissapointment at the shops though. No Rhubarb :-(
>
>
> Here's another one for Rhubarb Champagne......
>
> http://blogs.abc.net.au/queensland/2...b-champag.html
>
>
>
I was going to say "what a waste of rhubarb" and imagined others
saying "what a waste of champagne", but I see this doesn't contain
Champagne or any other alcoholic substance.

--
Jean B.

"Jean B." > wrote in
:

> John Kane wrote:

>>
>> From my point of view about the only good thing to say about rhubarb
>> is that it beats beets.
>
> All the more for me!
>


Beets = Beetroot???

Whatever they are, they don't appear to be too tasty!!

http://www.backwoodshome.com/forum/v...ad.php?t=12549


But back to Rhubarb....... I've been on the lookout for quite some time
for rhubarb with the leaves intact, but the supermarkets here seem to
think they're trying to save our lives by chopping them off before sale.

If I was to get a good supply, I could make all the poison spray I
wanted!!

http://www.rhubarbinfo.com/rhubarb-uses.html


And here's a few recipes for your collection :-)


http://www.rhubarbinfo.com/recipe-index.html

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

"Jean B." > wrote in news:7b9mn6F21v2gsU8
@mid.individual.net:

> PeterL wrote:
>> "Jean B." > wrote in
>> :
>>
>>> PeterL wrote:
>>
>>>> http://www.news.com.au/couriermail/s...3739,25706252-
5013494,00.htm
>>>> l
>>>>
>>> Forwarded to myself. One can never have too many rhubarb recipes!
>>> Thanks.
>>>
>>
>>
>> No sweat :-)
>>
>> Major dissapointment at the shops though. No Rhubarb :-(
>>
>>
>> Here's another one for Rhubarb Champagne......
>>
>> http://blogs.abc.net.au/queensland/2...b-champag.html
>>
>>
>>
> I was going to say "what a waste of rhubarb" and imagined others
> saying "what a waste of champagne", but I see this doesn't contain
> Champagne or any other alcoholic substance.
>



Seems to be the equivalent of Ginger Beer......... a fizzy rhubarb drink.

Different!!

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:
> "Jean B." > wrote in
> :
>
>> John Kane wrote:
>
>>> From my point of view about the only good thing to say about rhubarb
>>> is that it beats beets.
>> All the more for me!
>>
>
>
> Beets = Beetroot???
>
> Whatever they are, they don't appear to be too tasty!!
>
> http://www.backwoodshome.com/forum/v...ad.php?t=12549
>
>
> But back to Rhubarb....... I've been on the lookout for quite some time
> for rhubarb with the leaves intact, but the supermarkets here seem to
> think they're trying to save our lives by chopping them off before sale.
>
> If I was to get a good supply, I could make all the poison spray I
> wanted!!
>
> http://www.rhubarbinfo.com/rhubarb-uses.html
>
>
> And here's a few recipes for your collection :-)
>
>
> http://www.rhubarbinfo.com/recipe-index.html
>

I have no need for leaves, although they do grace my plants.

That rhubarb site is pretty comprehensive and has been around for
a LONG time.

--
Jean B.

"Jean B." > wrote in news:7baabjF1u1tlsU1
@mid.individual.net:


>>
>
> I have no need for leaves, although they do grace my plants.


You don't use them to make a spray for your garden??



>
> That rhubarb site is pretty comprehensive and has been around for
> a LONG time.
>


It's all new to me :-)

Mainly because it was never one of the things I was wanting to look into.
The last time I had rhubarb was as a kid still living at home...... and it
was never that good, so I grew up not really ever wanting to try it again.

And now, knowing that it was probably cooked to death like everything else
was back then and therefore was totally lacking in flavour and texture,
and after seeing that recipe for the brulee, I'm starting to look at
different ways to utilise it.

So yeah...... my eyes are opening to an old dish...... but this time it's
going to be cooked the correct way!!



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PeterL wrote:
> "Jean B." > wrote in news:7baabjF1u1tlsU1
> @mid.individual.net:
>
>
>> I have no need for leaves, although they do grace my plants.
>
>
> You don't use them to make a spray for your garden??

No. And I'd be afraid of poisoning critters with it.
>
>
>
>> That rhubarb site is pretty comprehensive and has been around for
>> a LONG time.
>>
>
>
> It's all new to me :-)
>
> Mainly because it was never one of the things I was wanting to look into.
> The last time I had rhubarb was as a kid still living at home...... and it
> was never that good, so I grew up not really ever wanting to try it again.
>
> And now, knowing that it was probably cooked to death like everything else
> was back then and therefore was totally lacking in flavour and texture,
> and after seeing that recipe for the brulee, I'm starting to look at
> different ways to utilise it.
>
> So yeah...... my eyes are opening to an old dish...... but this time it's
> going to be cooked the correct way!!

Well, rhubarb sauce is most likely "cooked to death", but that
didn't turn me off rhubarb.

The first thing I did when I was online was food searches.
Endless--or, rather, ended only when I would crash. I didn't even
have a printer. At first I copied things by hand! :-)
>
>

--
Jean B.

"Jean B." > wrote in
:


>
> Well, rhubarb sauce is most likely "cooked to death", but that
> didn't turn me off rhubarb.


I'll have to wait and see after the first batch :-)


>
> The first thing I did when I was online was food searches.
> Endless--or, rather, ended only when I would crash. I didn't even
> have a printer. At first I copied things by hand! :-)


Ouch!!

Since the advent of word processors and printers, I've rarely had to write
anything. And when I do....... I'm so glad I can type OK!!
Writing is becoming a 'lost skill'...... but then again, mine always
looked like chicken scrawl anyway!!

For yesterdays dinner, I ended up printing off 3 recipes. I'm going to
make a 'suggestion' to the SO that we need a new fridge. .....

http://www.homeimprovementpages.com....nternet_fridge


That way I cut down on paper usage ;-)


We had an 'efridge' in our hotel in Singapore (The Pan Pacific). If you
lifted a drink out of the fridge, and you didn't put it back within
20secs, a message was sent and the charge for the drink was automatically
put on your bill.




--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous