I still have a couple of bags of last year's rhubarb in the freezer, but looking at the monster rhubarb now looming in my garden, I think I'll put the old stuff on the compost and start again. I made some rhubarb annd orange chutney last year that was very good, and I do rhubarb and ginger jam.
I do also make rhubarb wine, but I have to say it's not great. It always retains a bit of the rhubarb flavour, and it's not the best wine I make. But it's cheap, and means that whenever a recipe calls for a generous quantity of white wine (it does end up white, and usually very clear) I can supply it without feeling that it's a waste of wine.
Rhubarb is very low in calories - in fact it's one of those foods that some people allege use up more calories in digesting that it provides in energy. But it's difficult to eat without sugar and/or something sweet and creamy, which rather counteracts its virtues.
I am sure somewhere buried deep in my memory banks that if you have burnt on food in a pan (say milk) - if you boil rhubarb leaves in said pan - it lifts the burnt on stuff.
When hubby was in the RAF we used rhubarb (the fruit, not the leaves) to clean the pans for 'march-out' of our houses. Back in the 60s and 70s, this was a nerve-wracking process and everything on the inventory had to be perfect. Getting rhubarb and boiling it in the pans (using the same batch, just moving it from pan to pan) was the quickest, easiest way of cleaning them, leaving them bright and shiny! No doubt this will bring back memories for some people...
Had rubarb sponge and cream for pud this evening, ever so nice.
I also have it stewed with yogurt. Didn't put sugar in the second stewed batch and it tasted just as good. I read in one cook book the redder your rubarb the less sugar is needed.
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I still have a couple of bags of last year's rhubarb in the freezer, but looking at the monster rhubarb now looming in my garden, I think I'll put the old stuff on the compost and start again. I made some rhubarb annd orange chutney last year that was very good, and I do rhubarb and ginger jam.
I do also make rhubarb wine, but I have to say it's not great. It always retains a bit of the rhubarb flavour, and it's not the best wine I make. But it's cheap, and means that whenever a recipe calls for a generous quantity of white wine (it does end up white, and usually very clear) I can supply it without feeling that it's a waste of wine.
Stewed rhubarb and Greek yogurt for breakfast, yum
"Stewed rhubarb and Greek yogurt for breakfast, yum"
Oh dear, and there I am trying to avoid foods like Greek yogurt (trying to lose weight), sigh.
Rhubarb is very low in calories - in fact it's one of those foods that some people allege use up more calories in digesting that it provides in energy. But it's difficult to eat without sugar and/or something sweet and creamy, which rather counteracts its virtues.
Indeed, I wonder if it works with Stevia as a sweetener? Most sweeteners are in my view best avoided, but Stevia is a natural herb.
Stevia sounds like a good idea, honey is pretty good on it too
Someone asked earlier about the leaves.
I am sure somewhere buried deep in my memory banks that if you have burnt on food in a pan (say milk) - if you boil rhubarb leaves in said pan - it lifts the burnt on stuff.
When hubby was in the RAF we used rhubarb (the fruit, not the leaves) to clean the pans for 'march-out' of our houses. Back in the 60s and 70s, this was a nerve-wracking process and everything on the inventory had to be perfect. Getting rhubarb and boiling it in the pans (using the same batch, just moving it from pan to pan) was the quickest, easiest way of cleaning them, leaving them bright and shiny! No doubt this will bring back memories for some people...
Had rubarb sponge and cream for pud this evening, ever so nice
.
I also have it stewed with yogurt. Didn't put sugar in the second stewed batch and it tasted just as good. I read in one cook book the redder your rubarb the less sugar is needed.