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Spicy Pickled Rhubarb

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Spicy Pickled Rhubarb

Thu 8-Mar-12
12:57 pm

Hattie

Bucks/Oxon Border

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I am just planting some new rhubarb crowns (variety "Champagne") because my chickens decimatedthe old ones. I have moved the position to a better part of the garden where I can protect them more easily. I won't ,of course, be able to harvest any stalks this year but I can beg some from a neighbour. If he has a glut later on I am going to make some Spicy Rhubarb Pickles. I have never tried this before but it should be good.

http://preservedandpickled.blogspot.com/2011/05/pi.....ubarb.html

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Thu 8-Mar-12
1:02 pm

Toffeeapple

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I used to eat it raw when I was a child, always liked sharp/bitter flavours. I hope you manage to grow your new crown.

I'll try that again!

Thu 8-Mar-12
5:45 pm

JoannaS

Latvia

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I'm hoping to move some rhubarb this year too. We have a large crown in our allotment but it doesn't actually belong to us and so I am going to move some out to our land.

Your link does make me think I might do something similar to what I have done to pumpkin this last week. I poached some pumpkin with citric acid (probably not needed with the rhubarb), sugar, cinnamon, all spice and cloves. I have been eating it cold on breakfast and just added some to a cake - which is what I think would work with the rhubarb. cheers Meant I didn't have to freeze it (freezer space is tight) and meant I have jars of the stuff handy which is why your link made me think of it.

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Thu 8-Mar-12
7:01 pm

brightspark

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I used to make rhubarb sauce - my former neighbour grew it for the pink rhubarb but was not keen on the later greener stalks. Making the rhubarb sauce was a must. Absolutely love it with sausages or bacon, sorry veggie people but it was nice!! i_am_hungry

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Thu 8-Mar-12
7:19 pm

Terrier

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the chickens always destroy our rhubarb, but I get it from a friend and make rhubarb & ginger jam which is lush

Fri 9-Mar-12
8:58 am

Hattie

Bucks/Oxon Border

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Janet,

It is funny how the chickens are so taken with it....they are the same about cardoon plants. They eat the very early nubbly shoots in the Spring. They both must contain something they urgently need in their diet after the winter.

Val,

I approve of your sauce, it sounds lovely....do you have a recipe for it? If so I would love to try it. Have you tried it with mackerel....it used to be served with it in days gone by.

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 9-Mar-12
6:47 pm

brightspark

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Hattie, I think I may have posted this in the dim and distant past - heaven knows where though big_laugh !

RHUBARB SAUCE

Makes about 4 pints.

3 lbs rhubarb

1 lb raisins

2 lbs sugar

½ pint spiced vinegar

Wash the rhubarb, trim off ends and discard, cut flesh into 1-inch lengths.

Stone the raisins (seedless may be used if preferred).

Dissolve the sugar in the spiced vinegar over a gentle heat then simmer for 10 minutes.

Add the prepared rhubarb and raisins and cook gently until the mixture is thick.

Pass through a liquidizer or rub through a sieve to form a puree.

Pour into warm, dry bottles or jars.

Seal when cold.

big_hug brightsparklystuff

Women are like tea bags. . .

you never know how strong they are

until they're in hot water.

- Eleanor Roosevelt -

Sat 10-Mar-12
6:59 am

Hattie

Bucks/Oxon Border

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wave Many thanks Val,

I shall certainly make some as soon as my neighbour has a surplus. I have some suitable small sauce bottles which will do beautifully....hoarder that I am ! laugh Did you use spiced cider vinegar or is it a matter of choice? I am not keen on the malt kind, except on fish & chips.

big_hug rose

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 10-Mar-12
1:21 pm

brightspark

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Long time since I made it but I think it was clear vinegar, but I imagine it is down to personal choice of flavour!

Women are like tea bags. . .

you never know how strong they are

until they're in hot water.

- Eleanor Roosevelt -

Sat 10-Mar-12
1:37 pm

Hattie

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Thanks Val, this morning I discovered a mysterious flat package in my freezer & from the colour I think it MIGHT (?????) be some cooked rhubarb.....unlabelled, of course (I have reformed since last year)...... whistle I shall defrost it & see.....it is definitely fruit of some kind. I can remember freezing some rhubarb after making a sorbet. So I might be able to make some sauce sooner than I thought.