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.

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.

"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

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
:

> 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

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 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