What Do Do With A Lot Of Rhubarb?

[jourdain2]

The rhubarb has gone mad! It won't be cookable for much longer and I could do with any ideas other than cook it to 'crumble' state and then freeze. Thanks for anything. :)

[Anngel]

.you can make nice chutney with it with ginger...
https://www.google.co.uk/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=rhubarb%20and%20ginger%20chutney

[cupid04]

I'd love a nice rhubarb crumble if anyone wants to make me one. I have some ice cream in the freezer that will go nice with it.

[ladyalex]

OK, rhubarb crumble tonight,
I have some lovely pink early rhubarb in the freezer which I'll go and get out now.
(lordalex forced it under a dustbin.....not a sentence you often hear, that.)

[jourdain2]

We like ice-cream with it too. :)

Thanks for the chutney recipe, Anngel. :)

It will be British lamb steaks and new spuds for dinner tomorrow, followed by......... go on, you can guess the rest. :) x

[julia-mag]

Those were the days when we grew so much more of our own foods. I loved a stick rhubarb with sugar and stick celery with salt. I still grow rhubarb and am half way through yesterday 'crumble'. Rhubarb wine was always around in our house, cheap and certainly 'cheerful' and it makes lovely jam mixed with a variety of other things, like ginger, & spices, and we made marrow and rhubarb jam, or rather mother did, and she never had recipes, puts me to shame!

[paddywak]

As EDDIE says convert it to alcohol,a nice easy recipe.Take 3-4lbs of rhubarb washed and chopped in a plastic bucket mash it up a bit then stir in about the same amount of sugar cover loosely nd leave for a couple of days then squeeze and sieve the juice through a cloth into a demi-john add some general purpose wine yeast.Top up to the shoulder of the demi-john with warm water and fit an air lock,after a the initial fermentaion has subsided fill the demi-john refit the airlock put it some where cool and forget it for a couple of months by which time it should have settled and cleared ready for bottling andof course drinking.Don't forget though everything must be eally clean and sterile.

[jourdain2]

Thank you very much, paddywack. Idon't have a demit-john, but these ideas are so good that I will buy one a.s.a.p.. Yorkshire Trading should have them on Thursday. Thanks again for the recipe. :)

[bhg481]

We used to give our excess to the neighbours.

[jourdain2]

They've got loads, too1 I keep asking people.....

[EDDIE51]

My grandad didn't have wine locks, he just pushed the corks loosely into the top of the bottles. That way the fermentation gas just used to pop a cork every so often. I used to get the job of putting them back in as they popped.
There would be 20 or more bottles all on shelves in the living room.

[jourdain2]

Sounds like one of my uncles in Scotland, EDDIE!

[Khandro]

I had some Rhubarb and strawberry jam at a friend's in France recently, it was delicious, but I don't have a recipe.

[jourdain2]

Worth thinking about for the last lot Khandro. It keeps coming up, but is slowing now the weather has turned drier. I'm not complaining, just don't want to waste good food.