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)

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'.

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

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.

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

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)

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)

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

I found this recipe somewhere and I also make it into a sauce by not simmering for the said time and while still runny blitz it with a stick blender then put into warm sterilised bottles

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.