Has anybody got any good recipes involving Rhubarb?!
Answers:
Find converter attached below
Compote of Rhubarb (Hotchpotch)
400 gram rhubarb
? stick of vanilla
1 dl sugar
? dl water
Rinse rhubarbs and cut stalks first in half then in in 2 inch pieces!.
Remove seeds from vanilla stick, place both seeds and stick in a pot of with the water and sugar!. Bring to the boil and add the rhubarbs!. Simmer until soft, approximately 5-7 minutes!. Let cool down and keep refrigerated!.
Nice on its own or with custard / ice cream also nice in a Pavlova
Rhubarb Pavlova (6-8 portions)
4 egg whites
2? dl sugar
1 tbl spoon cornflour
1 tea spoon apple cider or white wine vinegar
for serving: All of the Compote of Rhubarb above, 2 tbl spoons of Lemon Curd and 3 dl whipped cream
1!. Oven 180 C (about 360 F) Now
2!. Whisk egg whites to peaks!. Add half of the sugar whilst whisking rigorously, Add the rest of the sugar after a few minutes and continue to whisk for 7 min!. Add the cornflour and vinegar!.
3!. Draw a circle on grease proof paper (9 inch diameter), place the paper on an oven tray!. Spread the meringue evenly inside the circle - fairly fast!. Place tray on the lowest shelf in the oven!. R e d u c e oven heat to 150 C (300 F) Leave in for 75 minutes!. Take out and let cool in a dry place, or leave it in the oven with the oven door open
(you can make the compote whilst meringue is in the oven- let it cool though)
(Best done next day, so all ingredients are cool)
4!. Mix lemon curd wit a little of the cream, whip the rest of the cream, them mix in the lemon curd/cream mixture into the whipped cream
5!. Place the compote of rhubarb in the middle of the meringue, cover everything whit the whipped cream, and decorate with all things pretty on top of a sugary whipped cream cloud!Www@FoodAQ@Com
Compote of Rhubarb (Hotchpotch)
400 gram rhubarb
? stick of vanilla
1 dl sugar
? dl water
Rinse rhubarbs and cut stalks first in half then in in 2 inch pieces!.
Remove seeds from vanilla stick, place both seeds and stick in a pot of with the water and sugar!. Bring to the boil and add the rhubarbs!. Simmer until soft, approximately 5-7 minutes!. Let cool down and keep refrigerated!.
Nice on its own or with custard / ice cream also nice in a Pavlova
Rhubarb Pavlova (6-8 portions)
4 egg whites
2? dl sugar
1 tbl spoon cornflour
1 tea spoon apple cider or white wine vinegar
for serving: All of the Compote of Rhubarb above, 2 tbl spoons of Lemon Curd and 3 dl whipped cream
1!. Oven 180 C (about 360 F) Now
2!. Whisk egg whites to peaks!. Add half of the sugar whilst whisking rigorously, Add the rest of the sugar after a few minutes and continue to whisk for 7 min!. Add the cornflour and vinegar!.
3!. Draw a circle on grease proof paper (9 inch diameter), place the paper on an oven tray!. Spread the meringue evenly inside the circle - fairly fast!. Place tray on the lowest shelf in the oven!. R e d u c e oven heat to 150 C (300 F) Leave in for 75 minutes!. Take out and let cool in a dry place, or leave it in the oven with the oven door open
(you can make the compote whilst meringue is in the oven- let it cool though)
(Best done next day, so all ingredients are cool)
4!. Mix lemon curd wit a little of the cream, whip the rest of the cream, them mix in the lemon curd/cream mixture into the whipped cream
5!. Place the compote of rhubarb in the middle of the meringue, cover everything whit the whipped cream, and decorate with all things pretty on top of a sugary whipped cream cloud!Www@FoodAQ@Com
Rhubarb Raspberry Crisp
4 c chopped fresh rhubarb
1 c sugar
juice/peel of 1 orange (or 1 cup orange juice)
1 c flour
1 c brown sugar
1/2 t cinnamon
1/2 c cold butter cut into small pieces
1/2 c oatmeal
1/4 c chopped pecans
1/2 pt raspberries or strawberries cut up
In large bowl combine rhubarb/sugar/orange juice - mix set aside!. In another bowl combine flour/brown sugar/cinnamon - cut in butter until crumbly- add oats and pecans, mix well!. Coat a 9x9 pan with cooking spray and pour rhubarb mixture into pan!. Sprinkle with raspberries/strawberries top with crumb topping!. Bake 350F for 45 minutes or until topping in brown!.
Enjoy! Awesome! Wonderful! Teenagers ask for seconds :)!.
Yield 9 servings (4 if teenagers)Www@FoodAQ@Com
4 c chopped fresh rhubarb
1 c sugar
juice/peel of 1 orange (or 1 cup orange juice)
1 c flour
1 c brown sugar
1/2 t cinnamon
1/2 c cold butter cut into small pieces
1/2 c oatmeal
1/4 c chopped pecans
1/2 pt raspberries or strawberries cut up
In large bowl combine rhubarb/sugar/orange juice - mix set aside!. In another bowl combine flour/brown sugar/cinnamon - cut in butter until crumbly- add oats and pecans, mix well!. Coat a 9x9 pan with cooking spray and pour rhubarb mixture into pan!. Sprinkle with raspberries/strawberries top with crumb topping!. Bake 350F for 45 minutes or until topping in brown!.
Enjoy! Awesome! Wonderful! Teenagers ask for seconds :)!.
Yield 9 servings (4 if teenagers)Www@FoodAQ@Com
rhubarb cake:
1-1/2 cups packed brown sugar
1/2 cup shortening
1 egg
combine all 3!.!.!.!.
in another bowl combine
2 cups flour
1tsp!. baking soda
1tsp!. salt
1 cup sour cream
mix together and then add brownsugar mix!.!.
mix well then fold in 3-4 cups diced rhubarb
put in 9x13 cake pan
TOPPING:::::
1/2 cup sugar
1T melted butter or margarine
1tsp!. cinnamon
1/2 cup chopped walnuts
mix together and sprinkle on cake
bake 350degrees for 35-45 minutes!.!. this is a very miost cake!.!. i always serve it with a dollip of coolwhipWww@FoodAQ@Com
1-1/2 cups packed brown sugar
1/2 cup shortening
1 egg
combine all 3!.!.!.!.
in another bowl combine
2 cups flour
1tsp!. baking soda
1tsp!. salt
1 cup sour cream
mix together and then add brownsugar mix!.!.
mix well then fold in 3-4 cups diced rhubarb
put in 9x13 cake pan
TOPPING:::::
1/2 cup sugar
1T melted butter or margarine
1tsp!. cinnamon
1/2 cup chopped walnuts
mix together and sprinkle on cake
bake 350degrees for 35-45 minutes!.!. this is a very miost cake!.!. i always serve it with a dollip of coolwhipWww@FoodAQ@Com
Rhubarb and Ginger Cheesecake!.
Ingredients
Serves: 6
175 Gram Digestive biscuits, crushed
75 Gram Butter, melted (3 oz)
1 Tablespoon Ground ginger
5 Teaspoon Gelatine
450 Gram Rhubarb, cut into 2!.5 cm (1 inch) pieces, cooked (1 lb)
225 Gram Curd cheese (8 oz)
150 Gram Natural yogurt (5 oz)
100 Gram Caster sugar (3 1/2 oz)
2 Eggs, separated
2 piece Stem ginger, finely chopped
Whipped cream, to decorate
Stem ginger sliced to decorate
Method
Mix the biscuit crumbs with butter and ginger, press into the base of a greased loose-bottomed 20 cm (8 inch) cake tin!.
Chill in the refrigerator for 30 minutes until firm!.
Place 4 tablespoons of cold water in a bowl, sprinkle in the gelatine!. Stand the bowl over a pan of hot water and gently heat until dissolved!. Leave to cool!.
Place the rhubarb, cheese, yogurt and sugar in a bowl and blend well!. Add the egg yolks and cooled gelatine!. Stir in the pieces of ginger!.
Whisk the egg whites until stiff and then fold lightly into the mixture!.Www@FoodAQ@Com
Ingredients
Serves: 6
175 Gram Digestive biscuits, crushed
75 Gram Butter, melted (3 oz)
1 Tablespoon Ground ginger
5 Teaspoon Gelatine
450 Gram Rhubarb, cut into 2!.5 cm (1 inch) pieces, cooked (1 lb)
225 Gram Curd cheese (8 oz)
150 Gram Natural yogurt (5 oz)
100 Gram Caster sugar (3 1/2 oz)
2 Eggs, separated
2 piece Stem ginger, finely chopped
Whipped cream, to decorate
Stem ginger sliced to decorate
Method
Mix the biscuit crumbs with butter and ginger, press into the base of a greased loose-bottomed 20 cm (8 inch) cake tin!.
Chill in the refrigerator for 30 minutes until firm!.
Place 4 tablespoons of cold water in a bowl, sprinkle in the gelatine!. Stand the bowl over a pan of hot water and gently heat until dissolved!. Leave to cool!.
Place the rhubarb, cheese, yogurt and sugar in a bowl and blend well!. Add the egg yolks and cooled gelatine!. Stir in the pieces of ginger!.
Whisk the egg whites until stiff and then fold lightly into the mixture!.Www@FoodAQ@Com
Rhubarb Cream Cake
Grease a 9x13 cake pan!.
Mix a yellow or white cake mix up according to directons on the box!. Put in cake pan!.
Pour 3 cups cut-up Rhubarb on top
Sprinkle with 1 cup Sugar
Pour 2 cups (unwhipped) Whipping Cream over all!.
(Don;t substitute Half & Half, it won't be the same)
Bake 40 minutes at 350!.
This is absolutely delicious!. It makes a cream sauce on the bottom of the cake!. Bake it until it is quite brown on the top, it doesn't need frosting!. Refrigerate if you don't eat it all in the first day because it will sour!.Www@FoodAQ@Com
Grease a 9x13 cake pan!.
Mix a yellow or white cake mix up according to directons on the box!. Put in cake pan!.
Pour 3 cups cut-up Rhubarb on top
Sprinkle with 1 cup Sugar
Pour 2 cups (unwhipped) Whipping Cream over all!.
(Don;t substitute Half & Half, it won't be the same)
Bake 40 minutes at 350!.
This is absolutely delicious!. It makes a cream sauce on the bottom of the cake!. Bake it until it is quite brown on the top, it doesn't need frosting!. Refrigerate if you don't eat it all in the first day because it will sour!.Www@FoodAQ@Com
Make a rhubarb compote to go hot, with ice cream, or make a rhubarb and fudgy chocolate cake, also serve compote with it, the rhubarb cuts across the thick cake lovinglyWww@FoodAQ@Com
http://www!.traditionalenglishpuddings!.co!.!.!.
go down to rhubard crumble!. you can add granny smiths or bramleys too!.Www@FoodAQ@Com
go down to rhubard crumble!. you can add granny smiths or bramleys too!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Rhubarb-Dre!.!.!.
=] hope it helps!.Www@FoodAQ@Com
=] hope it helps!.Www@FoodAQ@Com
Rhubarb fool
Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/? pint cream, whipped
1 egg white, beaten until peaked
Method
1!. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan!. Boil rapidly until rhubarb is soft!.
2!. In a bowl, fold the egg white into the whipped cream!.
3!. When the rhubarb is soft, fold it in to the egg white and cream mixture!. Reserve a little rhubarb for decoration!.
4!. Spoon the resulting fool into a tall dessert glass!. Top with the reserved rhubarb and serve!.
Rhubarb sponge pud
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
100g/3?oz butter
100g/3?oz caster sugar
2 large free-range eggs
100g/3?oz self-raising flour, sifted
For the fruit filling
500g/17?oz ripe rhubarb stalks
80g/2?oz soft brown sugar
good-quality cream or ice cream, to serve
Method
1!. Preheat the oven to 180C/350F/Gas 4!.
2!. Cream the butter and caster sugar in a bowl until light and fluffy!.
3!. Add the eggs one at a time, beating well!.
4!. Sift the flour into the bowl, folding it through quickly with a large metal spoon or spatula, until thoroughly mixed!.
5!. Cut the rhubarb stalks into 2cm (0!.8in) lengths, discarding any leaves!.
6!. Tumble them in a one litre buttered pie or baking dish!.
7!. Scatter with the soft brown sugar, and cover with spoonfuls of the batter!.
8!. Bake for 50-60 minutes, until the topping is sponge-like and lightly golden, and the rhubarb is tender!.
9!. Serve with good-quality cream or ice cream!.
Deep-fried Brie with rhubarb relish
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the rhubarb relish
1 stalk rhubarb, chopped
1 tbsp soft brown sugar
1 tbsp white wine
2 tbsp white wine vinegar
pinch chilli powder
small handful fresh basil, chopped
For the deep-fried Brie
55g/2oz self-raising flour
1 free-range egg, lightly beaten
pinch salt
4-6 tbsp water
vegetable oil, for deep frying
100g/3?oz Brie, cut into cubes
sprig fresh dill, to garnish
Method
1!. For the rhubarb relish, place all the relish ingredients except the basil into a small saucepan and bring to the boil!. Simmer for 10-12 minutes, or until thick!. Remove from the heat and stir in the basil!.
2!. For the deep-fried Brie, place the flour, egg and salt into a bowl and whisk in enough water to make a batter the consistency of double cream (you may not need it all)!.
3!. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it!. (CAUTION: hot oil can be dangerous!. Do not leave unattended!.)
4!. Dip the Brie cubes into the batter to coat, shaking off any excess, and carefully place them into the hot oil!. Deep fry until crisp and golden-brown, then remove from the oil with a slotted spoon and drain on kitchen paper!.
5!. To serve, place the deep-fried Brie pieces onto a plate with a small bowl of relish and garnish with dill!.
Loin of pork with rhubarb sauce
Serves 8
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
For the loin of pork
4 strips lemon zest
1!.75kg/3lbs 13?oz pork loin, skin removed
2 garlic cloves, sliced
1 tbsp chopped fresh parsley
salt
20ml/?fl oz vegetable oil
300ml/10?fl oz white wine
For the rhubarb sauce
400g/14?oz rhubarb cut into 5cm/2in batons
200g/7?oz caster sugar
300ml/10?fl oz white wine
Method
1!. Preheat the oven to 190C/375F/Gas 5!.
2!. Bring a small saucepan of water to the boil, add the strips of lemon zest and blanch for one minute!. Drain and refresh under cold running water, then finely slice the lemon zest with a sharp knife!.
3!. With a small pointed knife, make several incisions in the pork!. Into each incision poke a little shredded lemon zest, garlic and parsley, then season with salt!.
4!. Heat the oil in a roasting pan and, when it is smoking-hot, lay the pork in the pan fat-side down!. Cook, turning to brown evenly, then transfer to the hot oven to roast for 30 minutes!.
5!. Remove the pan from the oven and tip out any fat!. Pour in the wine and continue roasting for 40 minutes!.
6!. Meanwhile, for the rhubarb sauce, place the rhubarb, sugar and wine into a saucepan and cook gently until the rhubarb is softened!.
7!. To serve, place a little of the rhubarb sauce onto each plate!. Slice the pork and place it on the plate just off-centre!.Www@FoodAQ@Com
Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/? pint cream, whipped
1 egg white, beaten until peaked
Method
1!. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan!. Boil rapidly until rhubarb is soft!.
2!. In a bowl, fold the egg white into the whipped cream!.
3!. When the rhubarb is soft, fold it in to the egg white and cream mixture!. Reserve a little rhubarb for decoration!.
4!. Spoon the resulting fool into a tall dessert glass!. Top with the reserved rhubarb and serve!.
Rhubarb sponge pud
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
100g/3?oz butter
100g/3?oz caster sugar
2 large free-range eggs
100g/3?oz self-raising flour, sifted
For the fruit filling
500g/17?oz ripe rhubarb stalks
80g/2?oz soft brown sugar
good-quality cream or ice cream, to serve
Method
1!. Preheat the oven to 180C/350F/Gas 4!.
2!. Cream the butter and caster sugar in a bowl until light and fluffy!.
3!. Add the eggs one at a time, beating well!.
4!. Sift the flour into the bowl, folding it through quickly with a large metal spoon or spatula, until thoroughly mixed!.
5!. Cut the rhubarb stalks into 2cm (0!.8in) lengths, discarding any leaves!.
6!. Tumble them in a one litre buttered pie or baking dish!.
7!. Scatter with the soft brown sugar, and cover with spoonfuls of the batter!.
8!. Bake for 50-60 minutes, until the topping is sponge-like and lightly golden, and the rhubarb is tender!.
9!. Serve with good-quality cream or ice cream!.
Deep-fried Brie with rhubarb relish
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the rhubarb relish
1 stalk rhubarb, chopped
1 tbsp soft brown sugar
1 tbsp white wine
2 tbsp white wine vinegar
pinch chilli powder
small handful fresh basil, chopped
For the deep-fried Brie
55g/2oz self-raising flour
1 free-range egg, lightly beaten
pinch salt
4-6 tbsp water
vegetable oil, for deep frying
100g/3?oz Brie, cut into cubes
sprig fresh dill, to garnish
Method
1!. For the rhubarb relish, place all the relish ingredients except the basil into a small saucepan and bring to the boil!. Simmer for 10-12 minutes, or until thick!. Remove from the heat and stir in the basil!.
2!. For the deep-fried Brie, place the flour, egg and salt into a bowl and whisk in enough water to make a batter the consistency of double cream (you may not need it all)!.
3!. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it!. (CAUTION: hot oil can be dangerous!. Do not leave unattended!.)
4!. Dip the Brie cubes into the batter to coat, shaking off any excess, and carefully place them into the hot oil!. Deep fry until crisp and golden-brown, then remove from the oil with a slotted spoon and drain on kitchen paper!.
5!. To serve, place the deep-fried Brie pieces onto a plate with a small bowl of relish and garnish with dill!.
Loin of pork with rhubarb sauce
Serves 8
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
For the loin of pork
4 strips lemon zest
1!.75kg/3lbs 13?oz pork loin, skin removed
2 garlic cloves, sliced
1 tbsp chopped fresh parsley
salt
20ml/?fl oz vegetable oil
300ml/10?fl oz white wine
For the rhubarb sauce
400g/14?oz rhubarb cut into 5cm/2in batons
200g/7?oz caster sugar
300ml/10?fl oz white wine
Method
1!. Preheat the oven to 190C/375F/Gas 5!.
2!. Bring a small saucepan of water to the boil, add the strips of lemon zest and blanch for one minute!. Drain and refresh under cold running water, then finely slice the lemon zest with a sharp knife!.
3!. With a small pointed knife, make several incisions in the pork!. Into each incision poke a little shredded lemon zest, garlic and parsley, then season with salt!.
4!. Heat the oil in a roasting pan and, when it is smoking-hot, lay the pork in the pan fat-side down!. Cook, turning to brown evenly, then transfer to the hot oven to roast for 30 minutes!.
5!. Remove the pan from the oven and tip out any fat!. Pour in the wine and continue roasting for 40 minutes!.
6!. Meanwhile, for the rhubarb sauce, place the rhubarb, sugar and wine into a saucepan and cook gently until the rhubarb is softened!.
7!. To serve, place a little of the rhubarb sauce onto each plate!. Slice the pork and place it on the plate just off-centre!.Www@FoodAQ@Com