I hardly ever cook rhubarb, which is actually a vegetable. I hated it as
a child, it was too tart the way Mum did it.

However, it's in season and in this weather I like a dessert at the
weekend. So last night I tried a recipe from the ever dependable Jill
Dupleix, for rhubarb and apple sponge pudding.

Rhubarb and apple chunks, with two tablespoons of orange juice and
sprinkled with caster sugar and cinnamon. Top with a sponge mix made
from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising
flour (the good old rule of three), 50 minutes in a moderate oven. Not
bad at all, though I'm still not entirely convinced about rhubarb.

Christine

Old Mother Ashby wrote:
>
> I hardly ever cook rhubarb, which is actually a vegetable.
> I hated it as a child, it was too tart the way Mum did it.

You were right to trust your instincts.

Quoting from:
http://www.deliciouslivingmag.com/he...tentID=1905006

Increasing dietary oxalate, a substance present in rhubarb,
can lead to an increase in urinary oxalate excretion.
Increased urinary oxalate increases the risk of stone
formation. As a result, most doctors agree that kidney stone
formers should reduce their intake of oxalate from food
as a way to reduce urinary oxalate. Many foods contain
oxalate; however, only a few -- including rhubarb -- appear
to significantly increase urinary oxalate levels.

Quoting from:
http://homecooking.about.com/cs/vege.../rhubarb_3.htm

Rhubarb is high in calcium, more than a comparable
cup of milk. Unfortunately, the calcium is in the form
of calcium oxalate, which blocks absorption of calcium
not only from the ingested rhubarb itself, but also
from any other food eaten at the same time. Cooking
converts the oxalic acid into an inorganic crystalline
form which can build up into kidney stones. Those who
tend to develop kidney stones with oxalate content
should avoid rhubarb.

[I take issue with the notion that calcium oxalate
can block the ingestion of more calcium (in addition
to that tied up in the calcium oxalate itself). Also,
I don't know where they get that stuff about "converts
the oxalic acid into an inorganic crystalline form".
All forms of oxalic acid and its oxalates are organic.
Only a temperature high enough to totally break down
the molecule would convert it to an inorganic form.]

"Mark Thorson" > wrote in message
...
> Old Mother Ashby wrote:
> >
> > I hardly ever cook rhubarb, which is actually a vegetable.
> > I hated it as a child, it was too tart the way Mum did it.
>
> You were right to trust your instincts.
>
> Quoting from:
>
http://www.deliciouslivingmag.com/he...tentID=1905006
>
> Increasing dietary oxalate, a substance present in rhubarb,
> can lead to an increase in urinary oxalate excretion.

Before starting the next big Dietary Scare what about considering the
doseage. Oxalate is a natural substance present in many plants. We ingest
many potentially harmful substances in small quantities quite regularly.
If you avoided all plants which contained the slightest bit of potential
poison I suspect your diet would be very poor. How much rhubarb over what
period would it take to be likely to cause some harm? How often has it been
shown that a person has actualy suffered harm from eating it?

On the question of taste, yes rhubarb can be very tart even with a good
amount of sugar. I happen to like it but I can see that some would prefer
to soften it by adding something (like apple) that benefits from a bit of
tartness.

David

David Hare-Scott wrote:
:: "Mark Thorson" > wrote in message
:: ...
:::
::
http://www.deliciouslivingmag.com/he...tentID=1905006
:::
::: Increasing dietary oxalate, a substance present in rhubarb,
::: can lead to an increase in urinary oxalate excretion.
::
:: Before starting the next big Dietary Scare what about considering
the
:: doseage.

That's what Mark does best.

On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> wrote:



>On the question of taste, yes rhubarb can be very tart even with a good
>amount of sugar. I happen to like it but I can see that some would prefer
>to soften it by adding something (like apple) that benefits from a bit of
>tartness.

Sorry, have to utter objection. If rhubarb, there is only one natural
companion: vanilla pudding. Try it!

Hayabusa

Hayabusa wrote:

> On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> > wrote:
>
> >On the question of taste, yes rhubarb can be very tart even with a good
> >amount of sugar. I happen to like it but I can see that some would prefer
> >to soften it by adding something (like apple) that benefits from a bit of
> >tartness.
>
> Sorry, have to utter objection. If rhubarb, there is only one natural
> companion: vanilla pudding. Try it!

Yesterday I search high and low for a rhubarb custard pie recipe that I tried a
few years ago when some friends came by. Every time I have seen the guys since
then he has raved about that pie, says it was the best pie he ever had in his
life.

But as for accompaniment for rhubarb pie, I like whipped cream and if there is
no whipped cream I will settle for vanilla ice cream.

I saw an interesting recipe in a newspaper last week, a rhubarb rum compote
with rum. I remember that it was 1 cup sugar but can't remember if it was 4
cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz. rum.
Serve it warm over plain yoghurt.

David Hare-Scott wrote:

>
> On the question of taste, yes rhubarb can be very tart even with a good
> amount of sugar. I happen to like it but I can see that some would prefer
> to soften it by adding something (like apple) that benefits from a bit of
> tartness.

I like rhubarb. I hate to have it *******ized with anything. I consider strawberry rhubarb to be a
waste of good rhubarb and a waste of good strawberries.

Hayabusa wrote:
> On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> > wrote:
>
>
>
> >On the question of taste, yes rhubarb can be very tart even with a good
> >amount of sugar. I happen to like it but I can see that some would prefer
> >to soften it by adding something (like apple) that benefits from a bit of
> >tartness.
>
> Sorry, have to utter objection. If rhubarb, there is only one natural
> companion: vanilla pudding. Try it!
>

No, no, no. Rhubarb does just fine all by itself. Rhubarb sorbet is a
most perfect dessert requiring nothing else.

Gabby

Dave Smith wrote:
>
> Hayabusa wrote:
>
> > On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> > > wrote:
> >
> > >On the question of taste, yes rhubarb can be very tart even with a good
> > >amount of sugar. I happen to like it but I can see that some would prefer
> > >to soften it by adding something (like apple) that benefits from a bit of
> > >tartness.
> >
> > Sorry, have to utter objection. If rhubarb, there is only one natural
> > companion: vanilla pudding. Try it!
>
> Yesterday I search high and low for a rhubarb custard pie recipe that I tried a
> few years ago when some friends came by. Every time I have seen the guys since
> then he has raved about that pie, says it was the best pie he ever had in his
> life.
>
> But as for accompaniment for rhubarb pie, I like whipped cream and if there is
> no whipped cream I will settle for vanilla ice cream.
>
> I saw an interesting recipe in a newspaper last week, a rhubarb rum compote
> with rum. I remember that it was 1 cup sugar but can't remember if it was 4
> cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz. rum.
> Serve it warm over plain yoghurt.

I haven't tried this, but many years ago had another recipe that
disappeared. It was excellent. It was also called:

Rhubarb Custard Pie

From "A Guide to Good Cooking" from Five Roses Flour Copyright 1938

2 1/2 cups cut rhubarb
2 egg yolks
1 cup sugar
2 tbsp Five Roses Flour
1 tbsp melted butter

Beat egg yolks to a thick froth; gradually add the sugar, flour and
buter. Add rhubarb, cut in 1/2 inch pieces. Pour into uncooked pastry
shell and bake like Custard Pie.* When baked, top with a meringue made
of the egg whites, or use a top crust.

* They instructions say to place the bottom uncooked pastry in the pie
plate in a cold place to allow for evaporation of moisture from the
shell and a crusting over of the dough before baking.

......Sharon

Dave Smith wrote:
>
> David Hare-Scott wrote:
>
> >
> > On the question of taste, yes rhubarb can be very tart even with a good
> > amount of sugar. I happen to like it but I can see that some would prefer
> > to soften it by adding something (like apple) that benefits from a bit of
> > tartness.
>
> I like rhubarb. I hate to have it *******ized with anything. I consider strawberry rhubarb to be a
> waste of good rhubarb and a waste of good strawberries.

Amen!!! .....Sharon

"Hayabusa" > wrote in message
...
> On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> > wrote:
>
>
>
>>On the question of taste, yes rhubarb can be very tart even with a good
>>amount of sugar. I happen to like it but I can see that some would
>>prefer
>>to soften it by adding something (like apple) that benefits from a bit
>>of
>>tartness.
>
> Sorry, have to utter objection. If rhubarb, there is only one natural
> companion: vanilla pudding. Try it!
>
> Hayabusa
>
Naw, if your a Brit it's got to bed custard!

MoM

Thanks biig, but I have a recipe like that from JoC. The one I meant was a single
crust pie with a rich custard filling and some rhubarb. It was really good.



biig wrote:

> Dave Smith wrote:
> >
> > Hayabusa wrote:
> >
> > > On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> > > > wrote:
> > >
> > > >On the question of taste, yes rhubarb can be very tart even with a good
> > > >amount of sugar. I happen to like it but I can see that some would prefer
> > > >to soften it by adding something (like apple) that benefits from a bit of
> > > >tartness.
> > >
> > > Sorry, have to utter objection. If rhubarb, there is only one natural
> > > companion: vanilla pudding. Try it!
> >
> > Yesterday I search high and low for a rhubarb custard pie recipe that I tried a
> > few years ago when some friends came by. Every time I have seen the guys since
> > then he has raved about that pie, says it was the best pie he ever had in his
> > life.
> >
> > But as for accompaniment for rhubarb pie, I like whipped cream and if there is
> > no whipped cream I will settle for vanilla ice cream.
> >
> > I saw an interesting recipe in a newspaper last week, a rhubarb rum compote
> > with rum. I remember that it was 1 cup sugar but can't remember if it was 4
> > cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz. rum.
> > Serve it warm over plain yoghurt.
>
> I haven't tried this, but many years ago had another recipe that
> disappeared. It was excellent. It was also called:
>
> Rhubarb Custard Pie
>
> From "A Guide to Good Cooking" from Five Roses Flour Copyright 1938
>
> 2 1/2 cups cut rhubarb
> 2 egg yolks
> 1 cup sugar
> 2 tbsp Five Roses Flour
> 1 tbsp melted butter
>
> Beat egg yolks to a thick froth; gradually add the sugar, flour and
> buter. Add rhubarb, cut in 1/2 inch pieces. Pour into uncooked pastry
> shell and bake like Custard Pie.* When baked, top with a meringue made
> of the egg whites, or use a top crust.
>
> * They instructions say to place the bottom uncooked pastry in the pie
> plate in a cold place to allow for evaporation of moisture from the
> shell and a crusting over of the dough before baking.
>
> ......Sharon

Hi Dave; I can email you about 65 rhubarb pie recipes. Maybe it's one of
them.

h m peagram at yahoo dot com

MoM
"Dave Smith" > wrote in message
...
> Hayabusa wrote:
>
>> On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
>> > wrote:
>>
>> >On the question of taste, yes rhubarb can be very tart even with a
>> >good
>> >amount of sugar. I happen to like it but I can see that some would
>> >prefer
>> >to soften it by adding something (like apple) that benefits from a bit
>> >of
>> >tartness.
>>
>> Sorry, have to utter objection. If rhubarb, there is only one natural
>> companion: vanilla pudding. Try it!
>
> Yesterday I search high and low for a rhubarb custard pie recipe that I
> tried a
> few years ago when some friends came by. Every time I have seen the guys
> since
> then he has raved about that pie, says it was the best pie he ever had
> in his
> life.
>
> But as for accompaniment for rhubarb pie, I like whipped cream and if
> there is
> no whipped cream I will settle for vanilla ice cream.
>
> I saw an interesting recipe in a newspaper last week, a rhubarb rum
> compote
> with rum. I remember that it was 1 cup sugar but can't remember if it
> was 4
> cups or 8 of chopped rhubarb, some grated orange rind and about 3 oz.
> rum.
> Serve it warm over plain yoghurt.
>
>

CHI-MUM wrote:

> Hi Dave; I can email you about 65 rhubarb pie recipes. Maybe it's one of
> them.
>
> h m peagram at yahoo dot com

Go for it if it is not too much trouble. I will scan them and see if I can
find it. If I do, I will send it back and let you know, because it was a
winner.

"Old Mother Ashby" > wrote in message
...
> I hardly ever cook rhubarb, which is actually a vegetable. I hated it as
> a child, it was too tart the way Mum did it.
>
> However, it's in season and in this weather I like a dessert at the
> weekend. So last night I tried a recipe from the ever dependable Jill
> Dupleix, for rhubarb and apple sponge pudding.
>
> Rhubarb and apple chunks, with two tablespoons of orange juice and
> sprinkled with caster sugar and cinnamon. Top with a sponge mix made
> from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising
> flour (the good old rule of three), 50 minutes in a moderate oven. Not
> bad at all, though I'm still not entirely convinced about rhubarb.
>
> Christine

Try Barb's Rhubarb custard cake.....it's to die for.
-Ginny

In article >,
"Virginia Tadrzynski" > wrote:

> "Old Mother Ashby" > wrote in message
> ...
> > I hardly ever cook rhubarb, which is actually a vegetable. I hated it as
> > a child, it was too tart the way Mum did it.
> >
> > However, it's in season and in this weather I like a dessert at the
> > weekend. So last night I tried a recipe from the ever dependable Jill
> > Dupleix, for rhubarb and apple sponge pudding.
> >
> > Rhubarb and apple chunks, with two tablespoons of orange juice and
> > sprinkled with caster sugar and cinnamon. Top with a sponge mix made
> > from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising
> > flour (the good old rule of three), 50 minutes in a moderate oven. Not
> > bad at all, though I'm still not entirely convinced about rhubarb.
> >
> > Christine
>
> Try Barb's Rhubarb custard cake.....it's to die for.
> -Ginny

Thanks, Ginny. I made it on Friday night for The Fab Five on Saturday
(see my website) and we never got around to it. Three nights later
(tonight) I cut the first piece and it is still awesome! I used a Betty
Crocker mix and melted 1/3 cup butter instead of using salad oil. Dense
and delicious. The custard bottom is is very rich and delicious. It
has kept, covered, in the fridge very nicely, I'll try to offload it
tomorrow, though - don't want to push my luck.

--
-Barb
<http://jamlady.eboard.com> Updated 5/22/2006, Church Review completed
"If it's not worth doing to excess, it's not worth doing at all."

"Old Mother Ashby" > wrote in message
...
>I hardly ever cook rhubarb, which is actually a vegetable. I hated it as a
>child, it was too tart the way Mum did it.
>
> However, it's in season and in this weather I like a dessert at the
> weekend. So last night I tried a recipe from the ever dependable Jill
> Dupleix, for rhubarb and apple sponge pudding.
>
> Rhubarb and apple chunks, with two tablespoons of orange juice and
> sprinkled with caster sugar and cinnamon. Top with a sponge mix made from
> 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self raising flour
> (the good old rule of three), 50 minutes in a moderate oven. Not bad at
> all, though I'm still not entirely convinced about rhubarb.


I have never in my life cooked rhubarb, the first time I ever tasted it I
was already married, and although I didn't mind it, my husband says he can't
stand it. I've made Barbs cake with apple, and it was great. But I'm
thinking I'd like to try Barbs cake with the actual rhubarb this time, and
my daughter will also get to try it.

I really don't know anything about rhubarb, I think I heard the leaves are
poisonous. I can't remember, but did Barbs recipe tell how to prepare it?
When is it in season? Thanks. Hopefully Barb will read this too.

Jen

Jen wrote on 30 May 2006 in rec.food.cooking

>
> "Old Mother Ashby" > wrote in message
> ...
> >I hardly ever cook rhubarb, which is actually a vegetable. I hated it
> >as a child, it was too tart the way Mum did it.
> >
> > However, it's in season and in this weather I like a dessert at the
> > weekend. So last night I tried a recipe from the ever dependable
> > Jill Dupleix, for rhubarb and apple sponge pudding.
> >
> > Rhubarb and apple chunks, with two tablespoons of orange juice and
> > sprinkled with caster sugar and cinnamon. Top with a sponge mix made
> > from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self
> > raising flour (the good old rule of three), 50 minutes in a moderate
> > oven. Not bad at all, though I'm still not entirely convinced about
> > rhubarb.
>
>
> I have never in my life cooked rhubarb, the first time I ever tasted
> it I was already married, and although I didn't mind it, my husband
> says he can't stand it. I've made Barbs cake with apple, and it was
> great. But I'm thinking I'd like to try Barbs cake with the actual
> rhubarb this time, and my daughter will also get to try it.
>
> I really don't know anything about rhubarb, I think I heard the leaves
> are poisonous. I can't remember, but did Barbs recipe tell how to
> prepare it? When is it in season? Thanks. Hopefully Barb will read
> this too.
>
> Jen
>
>
>

I make Barb's rhubarb cake A fair bit...I rarely use rhubarb...Pick 1, 2
or many fruit combos you'd like... make it 4 cups worth...Last time I
made it it was really a pineapple mandrain orange cake. The cake is quite
versatile that way. A mixed berry version is quite nice. Even a rhubarb
strwberry is good. See I lack ready access to fresh rhubarb and I feel
canned or frozen rhubarb just isn't the same as fresh. If the fruits used
are to your way of thinking sweet adjust by reducing the 1 cup sugar a
little. Too much reduction of sugar would affect the custard. This has
been all discussed previously several years ago...it wasn't my idea.

--
-Alan

Hayabusa wrote:
> On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> > wrote:
>
>
>
> >On the question of taste, yes rhubarb can be very tart even with a good
> >amount of sugar. I happen to like it but I can see that some would prefer
> >to soften it by adding something (like apple) that benefits from a bit of
> >tartness.
>
> Sorry, have to utter objection. If rhubarb, there is only one natural
> companion: vanilla pudding. Try it!
>
> Hayabusa


is that custard?

On Tue 30 May 2006 04:52:44a, Thus Spake Zarathustra, or was it dee?

>
> Hayabusa wrote:
>> On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
>> > wrote:
>>
>>
>>
>> >On the question of taste, yes rhubarb can be very tart even with a
>> >good amount of sugar. I happen to like it but I can see that some
>> >would prefer to soften it by adding something (like apple) that
>> >benefits from a bit of tartness.
>>
>> Sorry, have to utter objection. If rhubarb, there is only one natural
>> companion: vanilla pudding. Try it!
>>
>> Hayabusa
>
>
> is that custard?

Vanilla pudding is often thickened only with cornstarch or flour while
custard is usually thickened only with egg.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> On Tue 30 May 2006 04:52:44a, Thus Spake Zarathustra, or was it dee?
>
> >
> > Hayabusa wrote:
> >> On Sun, 28 May 2006 06:32:19 GMT, "David Hare-Scott"
> >> > wrote:
> >>
> >>
> >>
> >> >On the question of taste, yes rhubarb can be very tart even with a
> >> >good amount of sugar. I happen to like it but I can see that some
> >> >would prefer to soften it by adding something (like apple) that
> >> >benefits from a bit of tartness.
> >>
> >> Sorry, have to utter objection. If rhubarb, there is only one natural
> >> companion: vanilla pudding. Try it!
> >>
> >> Hayabusa
> >
> >
> > is that custard?
>
> Vanilla pudding is often thickened only with cornstarch or flour while
> custard is usually thickened only with egg.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

have only tried the custard on rubarb crumble

Mr Libido Incognito wrote:
>
> Jen wrote on 30 May 2006 in rec.food.cooking
>
> >
> > "Old Mother Ashby" > wrote in message
> > ...
> > >I hardly ever cook rhubarb, which is actually a vegetable. I hated it
> > >as a child, it was too tart the way Mum did it.
> > >
> > > However, it's in season and in this weather I like a dessert at the
> > > weekend. So last night I tried a recipe from the ever dependable
> > > Jill Dupleix, for rhubarb and apple sponge pudding.
> > >
> > > Rhubarb and apple chunks, with two tablespoons of orange juice and
> > > sprinkled with caster sugar and cinnamon. Top with a sponge mix made
> > > from 100g (3oz) butter, 100g caster sugar, 3 eggs and 100g self
> > > raising flour (the good old rule of three), 50 minutes in a moderate
> > > oven. Not bad at all, though I'm still not entirely convinced about
> > > rhubarb.
> >
> >
> > I have never in my life cooked rhubarb, the first time I ever tasted
> > it I was already married, and although I didn't mind it, my husband
> > says he can't stand it. I've made Barbs cake with apple, and it was
> > great. But I'm thinking I'd like to try Barbs cake with the actual
> > rhubarb this time, and my daughter will also get to try it.
> >
> > I really don't know anything about rhubarb, I think I heard the leaves
> > are poisonous. I can't remember, but did Barbs recipe tell how to
> > prepare it? When is it in season? Thanks. Hopefully Barb will read
> > this too.
> >
> > Jen
> >
> >
> >
>
> I make Barb's rhubarb cake A fair bit...I rarely use rhubarb...Pick 1, 2
> or many fruit combos you'd like... make it 4 cups worth...Last time I
> made it it was really a pineapple mandrain orange cake. The cake is quite
> versatile that way. A mixed berry version is quite nice. Even a rhubarb
> strwberry is good. See I lack ready access to fresh rhubarb and I feel
> canned or frozen rhubarb just isn't the same as fresh. If the fruits used
> are to your way of thinking sweet adjust by reducing the 1 cup sugar a
> little. Too much reduction of sugar would affect the custard. This has
> been all discussed previously several years ago...it wasn't my idea.
>
> --
> -Alan
Alan, how would using splenda affect this cake??? tia....Sharon

Jen wrote:

>
> I have never in my life cooked rhubarb, the first time I ever tasted it I
> was already married, and although I didn't mind it, my husband says he can't
> stand it. I've made Barbs cake with apple, and it was great. But I'm
> thinking I'd like to try Barbs cake with the actual rhubarb this time, and
> my daughter will also get to try it.
>
> I really don't know anything about rhubarb, I think I heard the leaves are
> poisonous. I can't remember, but did Barbs recipe tell how to prepare it?
> When is it in season? Thanks. Hopefully Barb will read this too.
>
> Jen

You just wash the stalks (trim the tops & bottoms a bit, if you need
to) and cut them into about 1/2" or so pieces. It's in season as long
as you keep it from going to seed.
;-) It's impossible to kill it.

N.
The leaves are poisonous, but nobody eats the leaves.

biig wrote on 30 May 2006 in rec.food.cooking

>
>
> Mr Libido Incognito wrote:
> >
> > Jen wrote on 30 May 2006 in rec.food.cooking
> >
> > >
> > > "Old Mother Ashby" > wrote in message
> > > ...
> > > >I hardly ever cook rhubarb, which is actually a vegetable. I
> > > >hated it as a child, it was too tart the way Mum did it.
> > > >
> > > > However, it's in season and in this weather I like a dessert at
> > > > the weekend. So last night I tried a recipe from the ever
> > > > dependable Jill Dupleix, for rhubarb and apple sponge pudding.
> > > >
> > > > Rhubarb and apple chunks, with two tablespoons of orange juice
> > > > and sprinkled with caster sugar and cinnamon. Top with a sponge
> > > > mix made from 100g (3oz) butter, 100g caster sugar, 3 eggs and
> > > > 100g self raising flour (the good old rule of three), 50 minutes
> > > > in a moderate oven. Not bad at all, though I'm still not
> > > > entirely convinced about rhubarb.
> > >
> > >
> > > I have never in my life cooked rhubarb, the first time I ever
> > > tasted it I was already married, and although I didn't mind it, my
> > > husband says he can't stand it. I've made Barbs cake with apple,
> > > and it was great. But I'm thinking I'd like to try Barbs cake
> > > with the actual rhubarb this time, and my daughter will also get
> > > to try it.
> > >
> > > I really don't know anything about rhubarb, I think I heard the
> > > leaves are poisonous. I can't remember, but did Barbs recipe tell
> > > how to prepare it? When is it in season? Thanks. Hopefully Barb
> > > will read this too.
> > >
> > > Jen
> > >
> > >
> > >
> >
> > I make Barb's rhubarb cake A fair bit...I rarely use rhubarb...Pick
> > 1, 2 or many fruit combos you'd like... make it 4 cups worth...Last
> > time I made it it was really a pineapple mandrain orange cake. The
> > cake is quite versatile that way. A mixed berry version is quite
> > nice. Even a rhubarb strwberry is good. See I lack ready access to
> > fresh rhubarb and I feel canned or frozen rhubarb just isn't the
> > same as fresh. If the fruits used are to your way of thinking sweet
> > adjust by reducing the 1 cup sugar a little. Too much reduction of
> > sugar would affect the custard. This has been all discussed
> > previously several years ago...it wasn't my idea.
> >
> > --
> > -Alan
> Alan, how would using splenda affect this cake??? tia....Sharon
>
see below for a real diabetic friendly dessert...


Don't have a clue...I am not that worried about it..as I eat the cake
about every 3 months and treat myself to the sugar. And I insure I eat
only 1 smallish piece and allow the leftover takers to have it. I gots 2
grown kids with mates and a granchild to feed my leftovers too. In fact
they fight over leftovers...seems they miss my cooking. If I had to I'd
take it to the neighbours...whatever...so a partial cake wasn't sitting
where I'd cave in and swallow it down.


This is really versitile...If the graham waffer crust bothers your
BG...make it as a parfait and leave the graham waffer out. The only other
carbs are in the fruit.

This takes longer to shop for than to make...excepting the 4 hrs in the
fridge. Takes about 15 minutes to shop for and less than 10 to do the
prep.

@@@@@ Now You're Cooking! Export Format

Alan's Dreamsicle Delight Pie

pies

1 large tub Cool Whip; least 12 oz.)
1 pkg (8 oz.) fat free cream cheese, softened
1 small box sugar free vanilla pudding
1 small box box sugar-free orange gelatin (jello)
1 small can pineapple tidbits (i used crushed)
1 small can mandarin orange slices
1 low-fat graham cracker crust

Cream together the container of cool whip with the fat-free cream cheese.
Blend until smooth. Add vanilla pudding and orange gelatin over mixture
slowly and mix well until very smooth. Gently fold in pineapple and
orange
slices, pour into pie shell and refridgerate several hours (4+) or
overnight.

I used 1 tub of cool whip for the filling (the ultra fat free). I
garnished
from another tub of cool whip (the low fat).

You can substitute different fruits and different jello's or serve this
parfait style. Coco in the garnishing coolwhip is a nice change.


Use a chocolate crumb or graham Waffer Crumb pie shell.

Awsome taste.

Contributor: Alan Boles

Yield: 2 pies

Preparation Time: 15

** Exported from Now You're Cooking! v5.74 **



--
-Alan

"Nancy2" > wrote in message
oups.com...
>

> You just wash the stalks (trim the tops & bottoms a bit, if you need
> to) and cut them into about 1/2" or so pieces. It's in season as long
> as you keep it from going to seed.
> ;-) It's impossible to kill it.


Thanks. I'm just wondering when I'll find it in the shops. It's winter
here in Oz.

Jen

Jen wrote:
> "Nancy2" > wrote in message
> oups.com...
> >
>
> > You just wash the stalks (trim the tops & bottoms a bit, if you need
> > to) and cut them into about 1/2" or so pieces. It's in season as long
> > as you keep it from going to seed.
> > ;-) It's impossible to kill it.
>
>
> Thanks. I'm just wondering when I'll find it in the shops. It's winter
> here in Oz.
>
> Jen

Here, it would be early to late spring and early summer when it's
easiest to find, depending on climate zone.

N.

> > Alan, how would using splenda affect this cake??? tia....Sharon
> >
> see below for a real diabetic friendly dessert...
>
> Don't have a clue...I am not that worried about it..as I eat the cake
> about every 3 months and treat myself to the sugar. And I insure I eat
> only 1 smallish piece and allow the leftover takers to have it. I gots 2
> grown kids with mates and a granchild to feed my leftovers too. In fact
> they fight over leftovers...seems they miss my cooking. If I had to I'd
> take it to the neighbours...whatever...so a partial cake wasn't sitting
> where I'd cave in and swallow it down.
>
> This is really versitile...If the graham waffer crust bothers your
> BG...make it as a parfait and leave the graham waffer out. The only other
> carbs are in the fruit.
>
> This takes longer to shop for than to make...excepting the 4 hrs in the
> fridge. Takes about 15 minutes to shop for and less than 10 to do the
> prep.
>
> @@@@@ Now You're Cooking! Export Format
>
> Alan's Dreamsicle Delight Pie
>
> pies
>
> 1 large tub Cool Whip; least 12 oz.)
> 1 pkg (8 oz.) fat free cream cheese, softened
> 1 small box sugar free vanilla pudding
> 1 small box box sugar-free orange gelatin (jello)
> 1 small can pineapple tidbits (i used crushed)
> 1 small can mandarin orange slices
> 1 low-fat graham cracker crust
>
> Cream together the container of cool whip with the fat-free cream cheese.
> Blend until smooth. Add vanilla pudding and orange gelatin over mixture
> slowly and mix well until very smooth. Gently fold in pineapple and
> orange
> slices, pour into pie shell and refridgerate several hours (4+) or
> overnight.
>
> I used 1 tub of cool whip for the filling (the ultra fat free). I
> garnished
> from another tub of cool whip (the low fat).
>
> You can substitute different fruits and different jello's or serve this
> parfait style. Coco in the garnishing coolwhip is a nice change.
>
> Use a chocolate crumb or graham Waffer Crumb pie shell.
>
> Awsome taste.
>
> Contributor: Alan Boles
>
> Yield: 2 pies
>
> Preparation Time: 15
>
> ** Exported from Now You're Cooking! v5.74 **
>
> --
> -Alan
Sounds like a good recipe. I'll have to give it a try. But I want to
use the fresh rhubarb I got and would like to substitute splenda for the
sugar. I just wondered it the sugar was necessary for the recipe to
have the proper consistency, since it is a custard......Sharon

biig wrote on 31 May 2006 in rec.food.cooking

> Sounds like a good recipe. I'll have to give it a try. But I want to
> use the fresh rhubarb I got and would like to substitute splenda for the
> sugar. I just wondered it the sugar was necessary for the recipe to
> have the proper consistency, since it is a custard......Sharon
>

AFAIK sugar is required for custard making...but it is your 2 cents...

--
-Alan

On Wed 31 May 2006 02:31:32p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> biig wrote on 31 May 2006 in rec.food.cooking
>
>> Sounds like a good recipe. I'll have to give it a try. But I want to
>> use the fresh rhubarb I got and would like to substitute splenda for the
>> sugar. I just wondered it the sugar was necessary for the recipe to
>> have the proper consistency, since it is a custard......Sharon
>>
>
> AFAIK sugar is required for custard making...but it is your 2 cents...
>

Actually, a pretty decent custard can be made with Splenda, but watch for
over-sweetening, as Spenda seems to taste sweeter measure for measure.

An acceptable custard is far more dependent on the eggs and rich milk or
cream.

Consider, for example, quiche, which is essentially a custard without the
least bit of sweetening.

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

"Nancy2" > wrote in message
ups.com...
>>
>> Thanks. I'm just wondering when I'll find it in the shops. It's winter
>> here in Oz.
>>
>> Jen
>
> Here, it would be early to late spring and early summer when it's
> easiest to find, depending on climate zone.


Thanks. I'll try Barbs cake again in Spring then.

Jen

"Jen" > wrote in message
...
>
> "Nancy2" > wrote in message
> oups.com...
> >
>
> > You just wash the stalks (trim the tops & bottoms a bit, if you need
> > to) and cut them into about 1/2" or so pieces. It's in season as long
> > as you keep it from going to seed.
> > ;-) It's impossible to kill it.
>
>
> Thanks. I'm just wondering when I'll find it in the shops. It's winter
> here in Oz.
>
> Jen
>
>

Yes you will

David