My Rhubarb is growing like crazy looking for some ideas on what to do with all of it. I will admit I aint no baker so the more info the better.
Thanks all.
Rhubarb pie and Rhubarb Crisp were my favorites growing up.
Plow it under?
Quote from: OU812 on May 29, 2009, 03:47:04 PM...Now that wasn't nice...
True. Didn't mean to offend but it kinda fit my mood today and my general feelings about rhubarb. You want real "not nice," ask me about tofu.
If I had some Rhubarb I would make this bread:
http://desertculinary.blogspot.com/2009/05/rhubarb-streusel-bread.html
It does make nice pies.
Cut, dip in sugar, bite, chew, cut, dip in sugar, bite, chew, repeat.....
When we were kids we would pick it out of the garden bust off the leaf and thick bottom part and dip in sugar. My absolute favorite is Rhubarb crisp. Now sure how its made though, I am sure there a ton of recipes out there.
I am going to run over to the store this weekend and see if I can find some Rhubarb plant, I forgot how much I like that stuff. Thanks for the post.
My favorite use if pies and cobblers.
Check out this link.
Rhubarb Recipes (http://www.rhubarbinfo.com/recipe-index.html)
We tend to freeze a lot of rhubarb so it is available over the winter, I have always cut into smallish pieces, blanced for a minute in boiling water then put into ice cold water to stop the cooking process, dried then frozen and vacuum sealed. However other people I know just freeze the stuff! ::)
Favourite recipes include:
Rhubarb and apple crumble.
Poached rhubarb with stem ginger ice cream.
Rhubarb Fool Brulee.
Will post recipe if any of those interest you OU812? :)
Quote from: manxman on May 30, 2009, 02:52:49 AM
We tend to freeze a lot of rhubarb so it is available over the winter, I have always cut into smallish pieces, blanced for a minute in boiling water then put into ice cold water to stop the cooking process, dried then frozen and vacuum sealed. However other people I know just freeze the stuff! ::)
Favourite recipes include:
Rhubarb and apple crumble.
Poached rhubarb with stem ginger ice cream.
Rhubarb Fool Brulee.
Will post recipe if any of those interest you OU812? :)
Yes! Please post. I am most interested in Rhubarb Fool Brulee recipe.
My favorite is Strawberry Rhubarb pie.
Try this recipe. I've gone throught to be certain it's understandable regardless of your baking history!!! Cheers!!
KAZ's Rhubarb Pie
INGREDIENTS
4 cups chopped rhubarb (1/2" pieces)
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 pkg. Pillsbury pre-made pie shells (9") 2 per box
1 Tbsp Grated Orange zest (the orange skin)
1 TSP. Cinnamon
DIRECTIONS
1.Preheat oven to 450 degrees F (230 degrees C).
2.Combine sugar and flour. Combine Rhubarb, cinnamon, and orange zest thoroughly. Put one of the 2 pie shells in the pie plate. Sprinkle 1/4 of the sugar / flour mixture over pastry (Pie Shell) in pie plate. Pour rhubarb mixture into pie dish. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with second pie shell and pinch edges with fingers to seal the pie .
Place pie on a cookie sheet to catch any drips and place on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
QuoteI am most interested in Rhubarb Fool Brulee recipe.
Done this on several occasions, both the chilled and caramelised versions are great.
Ingredients:
1lb fresh rhubarb, washed trimmed and cut into roughly 1 inch pieces.
2 oz (50g) caster sugar
9 oz (250g) mascarpone cheese
10.5 oz (300g) creme fraiche
3 tablespoons Grand Marnier
grated zest half an orange
4.5 oz (125g) Amaretti biscuits
3 - 4 tablespoons demerara sugar.
n.b. I just used a conversion table for grams to ounces which explains the odd amounts!
Method:
1. Place rhubarb in large saucepan with the caster sugar and cook, covered, on a very gentle heat for 8 - 10 mins. Make sure you shake the pan occasionally to prevent sticking. Allow to cool.
2. Break the biscuits but don't crush them. Set aside.
3. In a suitably sized bowl mix the mascarpone, creme fraiche, Grand Marnier and orange zest until thick and smooth.
4. In an ovenproof casserole type dish layer half the rhubarb, biscuits and cream them repeat the process with the other halves.
5. Place in fridge till chilled.
6. a couple of hours before serving remove from fridge, sprinkle the demerara sugar over the cream and
either7. chill ...... in which case the topping will go melted and fudgy.
OR8. caramelize under the hottest grill possible..... in which case serve immediately as it will only stay crisp for a short while.
acknowledgement: This recipe originally came from a local cookbook of family recipes published in aid of a local school..... "A Taste of the Isle of Man"
If you want either of the others happy to post then too Habs when I get time?
Manxman;
Thanks for the recipe, it looks real good. I'm going to gather the ingredients this week and try this.
For those who don't know what caster sugar is, it is sold in the States as superfine sugar, or bar sugar.
KAZ;
You recipe also looks good.
OU812-- If you have too much, depending on where you live, mail it and I will pay for the shipping.
Okeejohn
Okeechobee, Fl
Rhubarb jam is always good on toast.
Rhubarb and your have too much. Wish I were in your shoes -- love that rhubarb.
Plow it under? I think Ka Hona is just jealous.
Thanks for all the replies.
I will be trying some of the recipes you all gave here.
Strawberry Rhubarb Pie does sound good, anyone have a good recipe?
Yes! I'll try to post it tomorrow, but today it is taking forever to post, and sometimes the post don't go through. So I will see if this forum is working better tomorrow.
When I was a kid I remember my mother making this pie during this time of year; maybe that is why it is my favorite. Both rhubarb and strawberries were readily available in the wild at the same time, and we would go in the fields and pick strawberries and gather rhubarb.
I could never duplicate my mother's recipe, but the recipe and baking instructions from Cook's Illustrated does a darn good job. This is a double crusted pie, so you need to make the pie crust, or do what I do and buy the Pillsbury premade pie crust.
Strawberry Rhubarb Pie2 tsp vegetable oil
1.5 lbs. rhubarb, cut into one inch lengths; half inch lengths is alright also (*trim and peel)
1 to 1.25 C sugar, plus 1 tablespoon
1 qt. strawberries, hulled and quartered
2 tsp. grated orange zest (optional, but highly recommended)
1/2 tsp. vanilla extract
3 Tbsp arrow root
Pinch of salt
Egg white, lightly beaten
Makes enough for one 9 inch pie
1-Adjust oven rack to the lowest position, place a rimmed cookie sheet on the rack, and preheat oven to 500°F.
2-Heat oil in a 12 inch skillet over medium-high heat, when oil begins to smoke add rhubarb and 1/4 cup of sugar. Continue to cook, stirring frequently until the rhubarb has shed most of its liquid, but is still firm (about 5 minutes). Remove from heat and spread rhubarb out over a platter and refrigerate until it is cool. Meanwhile prepare your pie dough and line the bottom of the pie pan with the bottom crust. Cover and refrigerate until ready to use.
3-After rhubarb has cooled transfer to a bowl add strawberries, orange zest, and vanilla and toss together. In a small bowl mix arrowroot with 3/4 cup of sugar and salt together. Sprinkle this over the fruit mixture and toss thoroughly. Taste, and add up to 4 more tablespoons of sugar, if the fruit mixture is too tart.
- You must use arrowroot, if you try to substitute cornstarch the pie will be soupy.
4-Pour mixture into the unbaked pie crust, spread evenly, and pack lightly. Place the top crust over the fruit, seal and crimp the edges. Cut eight vent HOLES (not slits), and brush the crust with egg white and sprinkle with one tablespoon of sugar (I like to use Turbinado {Raw Sugar}).
5-Place pie into the preheated oven, and reduce heat to 425°F. Bake until top crust is a golden (about 25 minutes). Rotate baking sheet, reduce oven heat to 375°F. Continue to bake until juices are bubbling and the crust is a deep golden brown (about 30 to 35 minutes).
6-Transfer the pie to a cooling rack, and cool at room temperature. Pie can be stored at room temperature for up to two days, tightly covered with foil.
- *If your rhubarb is thicker then celery, which in most cases it will be, you should peel it (which is not an easy task until you done it a few times). If you don't want to peel it, try cutting it into 1/2 inch cubes. That may help a little, but observe carefully in step two, because it may shed it water faster then 5 minutes, and may soften.
- If you don't like your rhubarb too tart, soak the stalks in cold water for an hour, just prior to cooking it.
Habs
Now that's what I'm looking for,a good recipe and something that walks the rookie through the steps.
Thanks All keep them coming.
Had rhubarb when I was a kid, did like smoketail said. The neighbor was a good cook and made all kinds of things out of rhubarb.
I just planted mine a couple years ago, now I can finely eat it. Cant wait.
Hi OU812,
I love rhubarb!
I have a recipe on my blog that I show with a raspberry filling but it was originally a rhubarb pie recipe.
http://caribou-ificandoitmyself.blogspot.com/2009/04/want-more-room-in-your-freezer-bake-pie.html
My blog post is step by step.
follow the recipe exactly but use this filling instead:
Filling:
6 cups diced rhubarb
2 cups sugar
6 TBS all purpose flour
1 TBS chilled butter, cut into small pieces
I love this recipe because it has a "no-roll" crust which makes it really quick and easy.
Carolyn
Caribou thanks I need all the help I can get.
I ain't no baker. Still not sure if you measure flower b4 you sift or after.
Put a knife in my hand and I can bone a deer in nothing flat.
Quote from: OU812 on June 02, 2009, 07:26:06 AM
Put a knife in my hand and I can bone a deer in nothing flat.
To me, that's a more useful skill!
Flour usually comes pre-sifted anyways!
Carolyn
Habs - that is one of my favorite dishes and have not had it in years. I hope you will be posting that one on the receipe site.
Quote from: Caribou on June 02, 2009, 07:37:35 AM
Quote from: OU812 on June 02, 2009, 07:26:06 AM
Put a knife in my hand and I can bone a deer in nothing flat.
To me, that's a more useful skill!
Flour usually comes pre-sifted anyways!
Carolyn
See what I mean I thought you had to sift the flower :D
Quote from: OU812 on June 02, 2009, 09:20:50 AMSee what I mean I thought you had to sift the flower :D
Never sift the flower - the petals really gunk up your sieve.
Quote from: Ka Honu on June 02, 2009, 12:09:09 PM
Quote from: OU812 on June 02, 2009, 09:20:50 AMSee what I mean I thought you had to sift the flower :D
Never sift the flower - the petals really gunk up your sieve.
I was wondering if anyone would catch that ;D
Quote from: Wildcat on June 02, 2009, 08:28:03 AM
Habs - that is one of my favorite dishes and have not had it in years. I hope you will be posting that one on the receipe site.
I'll try to get it posted by the end of the week.
Super - Thanks.
thanks habs ..... your receipe sounds very good p:s you are making fat quit..............seemore
The Strawberry Rhubarb Pie filling recipe is now posted on the recipe site.
Strawberry Rubarb Pie (http://www.susanminor.org/forums/showthread.php?t=595)
Habs, Mrs. here.
We made that pie for dessert today, and it was wonderful!!! Just the perfect combination of sweet and sour in that filling. It was even better topped off with a scoop of vanilla ice cream!
Thanks for the recipe!
A local farm community has a rhubarb festival every year; the first weekend in June. Wouldn't you know it? We were unable to attend it again.
Next year, hopefully...........
Quote from: seemore on June 07, 2009, 05:00:13 PM
Habs, Mrs. here.
We made that pie for dessert today, and it was wonderful!!! Just the perfect combination of sweet and sour in that filling. It was even better topped off with a scoop of vanilla ice cream!
Thanks for the recipe!
A local farm community has a rhubarb festival every year; the first weekend in June. Wouldn't you know it? We were unable to attend it again.
Next year, hopefully...........
There is a farm 1.5 miles from me that have an organic orchard; pick your own. This weekend they opened up one their strawberry fields (running a little late this year). I couldn't get there this weekend, but will be heading there on Wednesday; if I don't get rained out (only open on the weekends and Wednesdays). I still need to try Manxman's recipe.
Looks fantastic, Manxman, and we are going to try it.
What is demarara sugar?
Thanks!
Mrs. S
Quote from: seemore on June 11, 2009, 07:43:00 PM
Looks fantastic, Manxman, and we are going to try it.
What is demarara sugar?
Thanks!
Mrs. S
Demarara sugar is similar to turbinado sugar (Raw Sugar), but lighter with less molasses taste. It is quite common in most major chain super markets. If it is not in the baking isle, look for it in the natural food section. Turbinado can be used as a substitute.
QuoteDemarara sugar is similar to turbinado sugar (Raw Sugar),
Habs is spot on (as usual!), demerera sugar is an unrefined / raw sugar that not only imparts a nice taste but also a nice light to golden brown colour to food which is why we often use it sprinkled on top of (rhubard) crumbles and other deserts. :)
One of the Bradley manufactured rubs /cures is a "demerera type cure", it is the only one I have bought to date and it works well although it is probably cheaper and easier to make it yourself! ;) :D
Manxman;
I was out looking for ingredients, and it just wasn't my day. None of the supermarket had rhubarb, also had no luck finding creme fraiche (which I always see when I don't need it), or Amaretti biscuits. I'll have to give it another go on Sunday.
QuoteI was out looking for ingredients, and it just wasn't my day. None of the supermarket had rhubarb, also had no luck finding creme fraiche (which I always see when I don't need it), or Amaretti biscuits. I'll have to give it another go on Sunday.
That is so often the case and can be very frustrating! There is some rhubarb ready for eating in our garden but it is hardly as though I can pop round and drop some off!! ;) :D
Quote from: manxman on June 13, 2009, 01:53:42 AM
QuoteI was out looking for ingredients, and it just wasn't my day. None of the supermarket had rhubarb, also had no luck finding creme fraiche (which I always see when I don't need it), or Amaretti biscuits. I'll have to give it another go on Sunday.
That is so often the case and can be very frustrating! There is some rhubarb ready for eating in our garden but it is hardly as though I can pop round and drop some off!! ;) :D
It would be nice if it could be teleported. :) I shouldn't have any problems on Sunday, I'll be going to a farmer's market.
QuoteIt would be nice if it could be teleported.
Haha ..... that option is probably a few years off yet! ;D Now putting it in a bottle and throwing it in the sea in front of our house may work, we already know it works US > UK so maybe try the other way around! Not sure if it would be suitable for eating after 3 months at sea so perhaps you want to give that option a miss Habs!!?? :D
Quote from: manxman on June 13, 2009, 02:12:04 AM
QuoteIt would be nice if it could be teleported.
Haha ..... that option is probably a few years off yet! ;D Now putting it in a bottle and throwing it in the sea in front of our house may work, we already know it works US > UK so maybe try the other way around! Not sure if it would be suitable for eating after 3 months at sea so perhaps you want to give that option a miss Habs!!?? :D
It would be my luck that LQ or Gizmo would get it. :)
That reminds me of the bottle you and your son found, from the people in NYC.
QuoteThat reminds me of the bottle you and your son found, from the people in NYC.
Yes, that's what prompted the idea. Still got that "message in a bottle" note somewhere, perhaps I should put 3 bottles out addressed to you, LQ and Gizmo to solve the problem! ::) ;D
West Coast Kansan would get the bottle. He is closer to the beach than I am. LQ, well, the bottle wouldn't get to far across the desert.
Hi, Manxman, Mrs. here. I found the demerara sugar as soon as I walked into our favorite grocery store here. The creme fraiche? Well I knew this particular store no longer carried it, so I went to another store. No such luck...............I finally contacted a small neighborhood grocer across the river in Illinois, who will call me as soon as she gets more creme fraiche delivered.
The Amaretti biscuits? I drew nothing but blank stares everywhere we went today and asked about them.
So, is there another type of biscuit I could use in place of Amaretti?
Thanks!
QuoteSo, is there another type of biscuit I could use in place of Amaretti?
I can go one better than that and give you a simple recipe from the BBC recipe site, assuming you can get hold of some amaretto liquor? Failing that you may be able to think of a suitable alternative once you have seen what goes into them, I have only ever used shop bought amaretti biscuits.
http://www.bbc.co.uk/food/recipes/database/amarettibistcuits_67183.shtml
Thanks Manxman, that looks like a simple recipe.
Also if I can't find Creme Fraiche, here is a substitute.
Creme Fraiche Substitute (http://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm)
Scroll down and you will see the transcript.
How to Make Creme Fraiche - Video (http://video.about.com/gourmetfood/How-to-Make-Creme-Fraiche.htm)
Well hey............if I can make my OWN Amaretto biscuits and my OWN creme fraiche, sounds like I will be making this sooner than anticipated.
Thanks so much for the help, gentlemen!!!
Mrs.
P.S. I thought td now known as expat was going to post his recipes as well??????