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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Right now I have about 11 quarts of chopped rhubarb and need to pull
more from at least 4 plants tomorrow. What the **** do I do with all of this? I made a small rhubarb cake for the reunion on Saturday. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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On 6/20/2011 4:53 PM, The Cook wrote:
> Right now I have about 11 quarts of chopped rhubarb and need to pull > more from at least 4 plants tomorrow. > > What the **** do I do with all of this? I made a small rhubarb cake > for the reunion on Saturday. Mother Superior Barb makes rhubarb jam with it. Might be good, I've never eaten anything rhubarb, never even saw it being grown down here in the Souf'. |
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On 6/20/2011 3:53 PM, The Cook wrote:
> Right now I have about 11 quarts of chopped rhubarb and need to pull > more from at least 4 plants tomorrow. > > What the **** do I do with all of this? I made a small rhubarb cake > for the reunion on Saturday. Freeze it in cake or pie-sized volumes. It's great to find some in the freezer in the dead of winter. gloria p |
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On Mon, 20 Jun 2011 17:53:35 -0400, The Cook >
wrote: > Right now I have about 11 quarts of chopped rhubarb and need to pull > more from at least 4 plants tomorrow. > > What the **** do I do with all of this? I made a small rhubarb cake > for the reunion on Saturday. Have you seen this website? http://www.rhubarbinfo.com/recipes If I wasn't the only person in my family who likes rhubarb, I'd cook more with it. I always think of rhubarb pie when I see it and sometimes make a personal sized one just for me. -- Today's mighty oak is just yesterday's nut that held its ground. |
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In article >,
The Cook > wrote: > Right now I have about 11 quarts of chopped rhubarb and need to pull > more from at least 4 plants tomorrow. > > What the **** do I do with all of this? I made a small rhubarb cake > for the reunion on Saturday. I posted a jam recipe on my website - check the link to I Can Can, Can You? -- Barb, Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller |
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On Mon, 20 Jun 2011 19:42:11 -0700, sf > wrote:
>On Mon, 20 Jun 2011 17:53:35 -0400, The Cook > >wrote: > >> Right now I have about 11 quarts of chopped rhubarb and need to pull >> more from at least 4 plants tomorrow. >> >> What the **** do I do with all of this? I made a small rhubarb cake >> for the reunion on Saturday. > >Have you seen this website? http://www.rhubarbinfo.com/recipes >If I wasn't the only person in my family who likes rhubarb, I'd cook >more with it. I always think of rhubarb pie when I see it and >sometimes make a personal sized one just for me. Thanks for the link. There is enough information there to keep me busy for a while. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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On Mon, 20 Jun 2011 21:55:41 -0500, Melba's Jammin'
> wrote: >In article >, > The Cook > wrote: > >> Right now I have about 11 quarts of chopped rhubarb and need to pull >> more from at least 4 plants tomorrow. >> >> What the **** do I do with all of this? I made a small rhubarb cake >> for the reunion on Saturday. > >I posted a jam recipe on my website - check the link to I Can Can, Can >You? I checked it out and will be back. Wish my rhubarb was as red as yours. Have a couple of requests for the recipe for the cake. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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Susan, this is slightly off-topic, but what is your secret to growing so much rhubarb? I only get a few stalks every year from a mature plant. I've tried relocating it, fertilizer, etc. and nothing seems to make a difference.
To answer your original question, my grandmother used to stew it and then serve it like applesauce as a condiment. We always enjoyed it that way. Christy |
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![]() Quote:
Spiced Rhubarb Chutney Ingredients 3lb rhubarb 1lb onions 1lb eating apples 8oz dates 8oz dried apricots 2 pts white wine vinegar 2lb 4oz soft brown sugar 4 tspn salt 1 tspn cayenne pepper 1 tspn ground cloves 1 tspn cinnamon 2 tspn ground ginger Method Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again. Simmer for about two hours (don't forget to stir as it will stick) until thick. Pour into heated jars and seal. |
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