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Rhubarb - what shall i do with it?
Sun 20-Jun-10
12:46 am
Forest of Dean

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Sat 24-Oct-09
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Have a moderate amount of Rhubarb left in the garden. What should I do with it? Have always frozen either raw or stewed rhubarb in the past but wondered if anyone had any more constructive ideas? What about rhubarb wine ?

Any ideas welcome.

rgds George.

Sun 20-Jun-10
1:01 am
North Bucks


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Tue 22-Sep-09
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A strange time of day to be asking questions, George.  I like to eat rhubarb as it is, with a little sugar on the end, but I suspect that there will be people along later today with sensible suggestions.  We haven't seen you for some time, is everything well with you?

I'll try that again!

Sun 20-Jun-10
6:56 am

Supreme Being

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Here's one for you George.  And I'm sure the officionados will come up with many more....I'm more for the 'brew it'...WhistleWhistle


Rhubarb and Ginger Compote
2 lbs rhubarb
1 cup water
1 teaspoon ginger, fresh, minced
100 grams sugar  (adjust to taste)
¼ teaspoon vanilla

Trim the rhubarb, cut into 3/4³ pieces. (If the stalks are really big cut them in half first). Water, rhubarb and ginger in a sauce pan and bring to a boil. Add sugar and vanilla and simmer until pulpy and thickened. About 5-7 minutes.

Who lives long sees much : The diary of my life in Bulgaria

Sun 20-Jun-10
4:34 pm

hi htere

I make rhubarb and ginger jam

1kg chopped rhubarb

1kg sugar

600ml water

100g crystallised ginger, chopped

25g root ginger very finely chopped

juice of 2 lemons


place everything except the crystallised ginger in a pan, bring to boil and simmer for 15mins then add crystallised ginger and cook until the rhubarb is clear.  Test for setting point; if ready put into sterilised jars.



Sun 20-Jun-10
4:38 pm

Supreme Being
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Rhubarb and Orange Meringue - see deliaonline.com

'Tis lovely!


Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sun 20-Jun-10
9:48 pm
Near Belfast, Northen Ireland


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Hi George. I keep planning to try out these River Cottage rhubarb cocktails but haven't quite got round to them yet.

Sun 20-Jun-10
10:13 pm

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Cook your rhubarb, add halved strawberries for the last minute or so. Serve with cream. Hot or cold.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Sun 20-Jun-10
10:55 pm

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I've been planning to make a sparkling rhubarb wine this summer. We don't have any rhubarb in our garden so we're going to pay a visit to the local pick your own farm because it's way cheaper than the supermarkets.

Someone suggested that the best way of extracting the juice is to chop and freeze the stalks then let them defrost and use the juices which come out. 6lb per gallon of wine seems to be typical.

When I make flavoured wines with a white wine base, I start with 2 litres of white grape juice and 1 litre of apple juice. Add some pectolase, yeast nutrient, whatever extra flavouring is being used, and finally the yeast. When it starts fermenting I then to up to 1 gallon.

To make a sparkling wine, I use plastic bottles and prime with a teaspoon of sugar - I've successfully made elderflower fizz using this method. Since rhubarb needs slight sweetening, the wine might need some sweetener adding - not extra sugar because that will ferment and likely cause the bottles to explode RunAway


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