rhubarb continued

[Heidi3]

Ok is fall rhubarb any good? I have never in my life seen rhubarb go all summer and into the fall but mine has!!! ...and it is loaded with stalks again!!!....I have not picked in a few weeks and wonder if I should leave my plants and let them just die off for the winter or keep picking them ...does it still taste good this time of year??? it was great all summer the flavor never faded ...

this is insane I have a rhubarb mountianside now!!!

oh yeah and I am STILL picking blackberries can you believe it???? 3 months now!!!

[sadie147]

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I picked some of mine last week and it was fine, though i'm in a different climate though...i just planted mine this year..i read that you're not supposed to pick it the first year but i'm taking my chances.

I bought a bag of frozen rhubarb today actually..i go thru a bag or 2 a week, i just can't get enough of the stuff..i love it with yogurt

[BabyDreamer]

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Sadie,
How do you cook rhubarb?
Deb

I picked some of mine last week and it was fine, though i'm in a different climate though...i just planted mine this year..i read that you're not supposed to pick it the first year but i'm taking my chances.

I bought a bag of frozen rhubarb today actually..i go thru a bag or 2 a week, i just can't get enough of the stuff..i love it with yogurt

[sallyseachange]

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It's one of life's cruelties that you can't get fresh rhubarb in Italy.

[sadie147]

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Sadie,
How do you cook rhubarb?
Deb

I put the frozen rhubarb in a pot and put in about an inch of water, then bring to a boil and turn down to a simmer. Stir once in a while, I like it still kinda lumpy, but you can cook it down until it is smooth. I then sweeten to taste ( i like it fairly tart). I refridgerate. It makes a good 'jam' for flax buns (sorry heidi LOL) and i put about a 1/4 - 1/2 cup of it on my yogurt. I've also eaten it on it's own. I imagine you could also cook it in servings in the microwave. I jsut cook it all at once and keep it in the fridge.

I also saw a recipe here where someone mentioned putting it in a baking dish and baking it..I will try to find the link.

I love the stuff, it's like a desert but a low carb veggie at the same time!

The carb counts I have are: 1 cup cooked, 11g's carbs, 4g's of fibre, 50 cals. 1 cup cooked is alot!

Here are some recipes: http://www.rhubarbinfo.com/recipe-index.html

[Heidi3]

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I am going to pick it and see...Sally I am sorry this is my first time ever growing it like this ..it is insane!!! it does freeze well

the way I eat it is

raw and plain like celery

I used it in soups, stews and all kinds of desserts

I love it

Wannabe gave me the best stuffed grape leaf recipe that you cook with rhubarb then you eat the stuffed leaves with the cooked rhubarb stalks VERY GOOD!!!


that is a great site Jen!

I have never seen it in bags frozen at the store

[Heidi3]

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ps I picked mine the first year as well...I think it stimulated them not hurt them

[schellie]

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I usually have rhubabr in the fall every year. Many times I end up freezing it for sauce or something.

[Heidi3]

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I should actually freeze some!

thanks!!

not sure why that thought had not occured to me!

[Elizellen]

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Heidi I remember your recipe for Berry Crisp which appears to me very like what we call 'crumble' over here and traditionally is used as a topping on stewed rhubarb.

I havent made it yet but intend to next time I make a cooked dessert

I looked for a photo but could only find a cherry/rhubarb crumble one, but this is what it looks like.

[2big4mysize]

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oh man that looks so good. I love rhubarb. Heidi I didn't know anybody else ate it rawlike that too. I love to just crunch it.

I love it just stemed soft with cinnamon or nutmeg ans spread on my hotcakes heidi have you found a hot cakes recipe if not you could use not2lates revolution rolls recipe and make "shortcakes" for yours.

i mixed the cooked with some cream cheese and had a spread but since you like it raw too you can just chop it and mix it.

and roasted pork with rhubard and garlic and onions is great too just aDD THE RHUBARD MUCH LATER IN THE COOKING SO IT DOESN'T TURN TOO MUSHY ir you could use the mushy stuff as gravy. oops sorry hit that darn cap key. I tired it with roasted chicken but it was too mushy

[Heidi3]

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ok I am making that ..cherries in it too ..thanks

[ozzie gel]

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Rhubarb is just great...here in south australia it grows all year round, provided I remember to water the crowns through our drought/summer,

Stew it with a 1/2 cup of diet dry ginger ale and it tastes wonderful!

[sallyseachange]

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Oh boy! Crumbles are the greatest! And they work wonderfully with almond flour mixed with chopped nuts..... now I'm drooling!

[Elizellen]

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I made 2 small one-portion rhubarb crumbles for DH tonight, using a quarter of Heidi's 'Berry Crisp' recipe with flax and ground almonds, butter and 50%/50% polydextrose/splenda.

It turned out great and the topping went all caremalised (sp?) and yummy (he said).

The second one is in the freezer for another day, but I will definitely make this again for larger family get-together desserts!