Sport0 min ago
got oodles of rhubabrb
7 Answers
Hi got loads of rhubarb, my freezer is full up with it, looking for any ideas, saw a recipe for rhubarb vodka, but will have to wait for 3 months to drink it, asks for a kilner jar to store it, anyone tell me if i could use something else, find it hard to get kilner jars and dont just want to buy one, if i could use something else?. apart from rhubarb crumble and pies,
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http://www.astray.com/recipes/?search=rhubarb has 600 ideas.....
And don't bother to cook it - eat raw dipped in sugar for a quick fix...
Rhubarb is briallant with seafood - try with fresh mackerel for example - the acidic fruit cuts the oily fish and makes a really well balanced meal.
Add to jams - rhubarb and fig is a classic, or make a sorbet or rhubarb fool, or try adding some to any apple dish.
Ginger is a good accompiament for a blend of flavours - rhubarb and ginger sauce to go with a nice roast ham? Or make a compote, or rhubarb and ginger cake....
Lots of uses..hope this helps
And don't bother to cook it - eat raw dipped in sugar for a quick fix...
Rhubarb is briallant with seafood - try with fresh mackerel for example - the acidic fruit cuts the oily fish and makes a really well balanced meal.
Add to jams - rhubarb and fig is a classic, or make a sorbet or rhubarb fool, or try adding some to any apple dish.
Ginger is a good accompiament for a blend of flavours - rhubarb and ginger sauce to go with a nice roast ham? Or make a compote, or rhubarb and ginger cake....
Lots of uses..hope this helps
Spiced Rhubarb Relish
2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2 1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Serve with poultry, pork or cold beef.
Metric:
245 g finely chopped fresh or frozen rhubarb
335 g finely chopped onion
550 g packed brown sugar
235 ml vinegar
6 g salt
1 g ground cinnamon
1 g ground allspice
0.5 g ground cloves
0.5 g pepper
2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2 1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Serve with poultry, pork or cold beef.
Metric:
245 g finely chopped fresh or frozen rhubarb
335 g finely chopped onion
550 g packed brown sugar
235 ml vinegar
6 g salt
1 g ground cinnamon
1 g ground allspice
0.5 g ground cloves
0.5 g pepper
-- answer removed --
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