The Best Way to Cook Rhubarb
Slice off and discard the leaves as they are poisonous. Trim the bottom off each stem and slice the stems into 5cm pieces. Put the rhubarb pieces in a bowl and add some sugar (about 1 tablespoon to each 2 stems).Place a plate on top and put the bowl in a large saucepan with water coming half way up the side of the bowl. (You do not need to add water!)Cook over medium heat, stirring the rhubarb two or three times until it is cooked. You may need to add more sugar and for a change add a little chopped crystallized ginger. Allow to cool and refrigerate. Serve with cream or ice-cream.
Joan Campbell

Rhubarb & Lemon Jam

2kg rhubarb
1.8 kg sugar
1 orange (juiced and zested)
2 lemons (juice from both, zest from 1)
Jamsetta

Chop the rhubarb (about 1cm pieces) and put in a non-reactive pan with the juice and zest.
Cook until soft then add warmed sugar and Jamsetta, boil for 10 minutes and ladle into sterilised jars.

RHUBARB CAKE

1 & 1/2 cups brown sugar
1/2 cup butter (120g)
2 eggs, beaten
1 cup sour milk (OR 2 tablesp vinegar + milk to make 1 cup)
1 teasp bicarb of soda
1 teasp salt
2 & 1/4 cups flour, sifted
1 teasp vanilla
2 cups rhubarb, sliced finely

Cream butter and brown sugar till white and fluffy, add eggs and beat well.
Add sour milk, bicarb soda, salt, flour and vanilla. Mix well to make a smooth batter.
Fold in the rhubarb. Pour mixture into a greased and floured square cake tin (actually we decided it’s a big mix, would try it in 2 loaf tins instead).

TOPPING
Mix 1/2 cup brown sugar with 1 teasp cinnamon, sprinkle onto batter.

Bake in a preheated 180oC oven for 45 mins. (We thought 170oC for fan-forced, and 1 hour for a single square cake tin or 45 mins for 2 loaf tins – keep an eye on it, anyway).

Cake is cooked when skewer comes out clean. Turn onto cooler.

Grossi Florentino’s Apple and Rhubarb Crumble (serves 4) (Sbriciolato di Mele e Rabarbaro) Rhubarb: 1.5kg rhubarb, peeled rind of 1 1/2 oranges 3/4 cups castor sugar pinch salt 2 cups water Apples: 5 apples cinnamon to taste nutmeg to taste pinch salt 3/4 cups sugar Crumble: 1 cup almonds 125g butter pinch nutmeg pinch powdered ginger 1 cups plain flour 1/2 cup brown sugar Method: Peel rhubarb and then cut stems into inch long pieces. Place rhubarb in a pot and add the sugar, orange rind, salt and water. Simmer until soft. In a separate pot melt the butter and add apple ingredients without adding any water. Stir frequently. Remove the orange rind from the rhubarb and mix together the two stewed fruits. Crushed the two nuts together in a blender. In a separate bowl mix the spices and sugar. Add the crushed nuts. Crumble the softened butter and work into the nuts and sugar. Add the flour and mix well. Spoon the fruit mixture into the bottom of the dish and top with the crumble mixture and bake until hot and the top has ‘crumbled’.

who so many repiaces can u cook rhubarb in the mircowave?

apple/rhubarb & Cinnamon cake recipe
scrummy

Ingredients

• 60 g softened butter
• 400g dark brown sugar/ demarra sugar
• 2 large eggs
• 1 tsp vanilla extract
• 300g plain flour
• 1 tsp bicarb
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp allspice
• 1 cup lite sour cream
• grated rind of 1 lemon/ 2 limes
• 250g rhubarb cut into small pieces
• 250g apples diced
  for the topping on the cake
• 80g dark brown sugar
• 1 tsp ground cinnamon

Blend butter and sugar in a food processor
Add eggs, mix well
Add vanilla extract, mix well
Sift flour, spices and bicarb
Fold this into egg mix a bit at a time
Add sour cream and lemon rind
Fold in rhubarb and apple

Preheat Oven
Line a pan with baking paper
Pour in mixture quietly
Sprinkle extra brown sugar and cinnamon over the top of the mixture
Bake at 175degC for just under 2 hours
Cool in pan not on the rack

wonderful served warm with yoghurt/cream/ice cream
freezes extremely well
can be microwave reheated later

I like to grind my nutmeg/cinnamon sticks myself but that’s just because I’m a mug lair not pivotal to the success of the cake

Rhubarb Muffins

2 medium eggs
150 ml sugar
250 ml plain flour
1 tsp baking powder
2 tsp vanilla sugar
1 tsp cinnamon
150 grams lite sour cream
50 grams butter, melted & cooled
400 grams rhubarb, chopped

Cinnamon and demerara sugar for sprinkling (optional)

Whisk eggs with sugar until pale and frothy.
Mix the dry ingredients. Add to the egg mixture together with sour cream and melted butter. Fold in the rhubarb.
Fill 12 hole muffin tray (they’ll be pretty full, as rhubarb gives a lot of bulk initially, but shrink while the batter rises), sprinkle with cinnamon and demerara sugar
Bake at 225 C for 13-15 minutes, until muffins have risen and turned golden brown.
Cool a little before serving, as the rhubarb pieces can be very hot!

Lemon, apple and rhubarb jelly

Wash and cut up 3lb rhubarb and 2lb cooking apples without removing peel or cores, add grated rind of 2 lemons and the strained juice of 4. Put into pan, cover with 2 quarts of water. Simmer gently until ingredients are tender and liquid reduced. Strain through a scalded flannel jelly bag. Put into pan, bring to boil, add cup of heated sugar to each cup of juice. Stir till sugar is dissolved. Boil quickly until jellies when tested.

veg gardener said:

who so many repiaces can u cook rhubarb in the mircowave?

I would think so

BTW – I haven’t tried any of these, I have just collected them, lol!

bluegreen said:

veg gardener said:

who so many repiaces can u cook rhubarb in the mircowave?

I would think so

BTW – I haven’t tried any of these, I have just collected them, lol!

ok can someone tell me how you cook it in a mircowave eg how long etc it may save me alot of time then and i could cook some this weekend.

waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa

sniff

bluegreen said:

veg gardener said:

who so many repiaces can u cook rhubarb in the mircowave?

I would think so

BTW – I haven’t tried any of these, I have just collected them, lol!

For all that rhubarb you have Veg !
I have made the rhubarb muffin’s and they are really yummy. I don’t cook cake’s in the microwave.

Happy Potter said:

bluegreen said:

veg gardener said:

who so many repiaces can u cook rhubarb in the mircowave?

I would think so

BTW – I haven’t tried any of these, I have just collected them, lol!

For all that rhubarb you have Veg !
I have made the rhubarb muffin’s and they are really yummy. I don’t cook cake’s in the microwave.

ok, the way my family cooks it (this comes from way back when i wasnt alive) we put it in a saucepan on the stove and add water and sugar and it takes ages to cook, its like stew or something.

I don’t do fancy stuff much.

Do you like stewed apples, VG?

I would slice up a couple of apples and cook them with a spoon of sugar (about a tablespoon for each apple) and a little bit of water in a saucepan.

I’d leave the apples to cook for, say, ten minutes, then add the chopped-up rhubarb, mix it through (no need to add more water, the rhubarb goes really watery when it’s cooked) and cook for about another ten minutes.

Then we’d eat the stewed fruit with icecream or custard, or maybe use it in a crumble or pie recipe.

ok, the way my family cooks it (this comes from way back when i wasnt alive) we put it in a saucepan on the stove and add water and sugar and it takes ages to cook, its like stew or something.
————————————-
Oh dear thats taking all the nutrient’s out of it by cooking too long. The recipe BG put in ‘ best way to cook rhubarb’ really is the best way to cook it.

veg gardener said:

ok, the way my family cooks it (this comes from way back when i wasnt alive) we put it in a saucepan on the stove and add water and sugar and it takes ages to cook, its like stew or something.

It doesn’t take long to cook, it goes soft (and a bit too watery I find) very quickly in fact.

Microwave Instructions – Wash about half a kilo of fresh rhubarb and cut into one inch pieces (about four cups). Place in 2 litre covered casserole with 1/4 cup water and microwave on high for six to eight minutes. Stir every two minutes.

Yeehah said:

I don’t do fancy stuff much.

Do you like stewed apples, VG?

I would slice up a couple of apples and cook them with a spoon of sugar (about a tablespoon for each apple) and a little bit of water in a saucepan.

I’d leave the apples to cook for, say, ten minutes, then add the chopped-up rhubarb, mix it through (no need to add more water, the rhubarb goes really watery when it’s cooked) and cook for about another ten minutes.

Then we’d eat the stewed fruit with icecream or custard, or maybe use it in a crumble or pie recipe.

yeehah, i will eat everything and anything i can get my hands on, not much food last very long in this house, you know the cake u and my mum ate that was eaten when i got home from school by me.

bluegreen said:

Microwave Instructions – Wash about half a kilo of fresh rhubarb and cut into one inch pieces (about four cups). Place in 2 litre covered casserole with 1/4 cup water and microwave on high for six to eight minutes. Stir every two minutes.

ok, i will tell mum and dad.

bluegreen said:

Microwave Instructions – Wash about half a kilo of fresh rhubarb and cut into one inch pieces (about four cups). Place in 2 litre covered casserole with 1/4 cup water and microwave on high for six to eight minutes. Stir every two minutes.

Sugar??? It’s very tart…

MICROWAVE RHUBARB CRISP
Printed from COOKS.COM

4 c. sliced rhubarb
1 c. sugar
2 tbsp. flour
1 egg, slightly beaten

TOPPING:

1/4 c. unsifted all-purpose flour
1/2 c. rolled oats
1/3 c. packed brown sugar
1/4 tsp. nutmeg
1/4 c. butter

Combine rhubarb, sugar, 2 tablespoons flour and egg in 8-inch round glass baking dish. Mix until evenly combined.

Combine flour, oats, brown sugar and nutmeg. Cut in butter until crumbly. Sprinkle over rhubarb.

Microwave on high, uncovered, 12 to 14 minutes or until rhubarb is tender, rotating dish once or twice. If desired, transfer to griller for a few minutes to crisp the topping.

bluegreen said:

Microwave Instructions – Wash about half a kilo of fresh rhubarb and cut into one inch pieces (about four cups). Place in 2 litre covered casserole with 1/4 cup water and microwave on high for six to eight minutes. Stir every two minutes.

ok do u add suager into this

Yeehah said:

I don’t do fancy stuff much.

Do you like stewed apples, VG?

I would slice up a couple of apples and cook them with a spoon of sugar (about a tablespoon for each apple) and a little bit of water in a saucepan.

I’d leave the apples to cook for, say, ten minutes, then add the chopped-up rhubarb, mix it through (no need to add more water, the rhubarb goes really watery when it’s cooked) and cook for about another ten minutes.

Then we’d eat the stewed fruit with icecream or custard, or maybe use it in a crumble or pie recipe.

I cook apples and rhubarb this way too, but leaving out the sugar entirely. The apple’s sweeten it :)

Yeehah said:

bluegreen said:

Microwave Instructions – Wash about half a kilo of fresh rhubarb and cut into one inch pieces (about four cups). Place in 2 litre covered casserole with 1/4 cup water and microwave on high for six to eight minutes. Stir every two minutes.

Sugar??? It’s very tart…

I think this is just to cook it in preparation for using it in other dishes.

Happy Potter said:

Yeehah said:

I don’t do fancy stuff much.

Do you like stewed apples, VG?

I would slice up a couple of apples and cook them with a spoon of sugar (about a tablespoon for each apple) and a little bit of water in a saucepan.

I’d leave the apples to cook for, say, ten minutes, then add the chopped-up rhubarb, mix it through (no need to add more water, the rhubarb goes really watery when it’s cooked) and cook for about another ten minutes.

Then we’d eat the stewed fruit with icecream or custard, or maybe use it in a crumble or pie recipe.

I cook apples and rhubarb this way too, but leaving out the sugar entirely. The apple’s sweeten it :)

Works for us grownups, but the kids refuse to touch it without sugar. Small price to pay! Actually, lately I’ve been cooking stuff that we like as “low-sugar”, and sprinkling some token brown sugar on top for the kids. Even though I sprinkle very little, the psychological effect of being able to see the sweetness means that they cope with less.

Every parent has tricks up their sleeves, hey!

Yeehah said:

Happy Potter said:

Yeehah said:

I don’t do fancy stuff much.

Do you like stewed apples, VG?

I would slice up a couple of apples and cook them with a spoon of sugar (about a tablespoon for each apple) and a little bit of water in a saucepan.

I’d leave the apples to cook for, say, ten minutes, then add the chopped-up rhubarb, mix it through (no need to add more water, the rhubarb goes really watery when it’s cooked) and cook for about another ten minutes.

Then we’d eat the stewed fruit with icecream or custard, or maybe use it in a crumble or pie recipe.

I cook apples and rhubarb this way too, but leaving out the sugar entirely. The apple’s sweeten it :)

Works for us grownups, but the kids refuse to touch it without sugar. Small price to pay! Actually, lately I’ve been cooking stuff that we like as “low-sugar”, and sprinkling some token brown sugar on top for the kids. Even though I sprinkle very little, the psychological effect of being able to see the sweetness means that they cope with less.

Every parent has tricks up their sleeves, hey!

ill have to try some with out sugar see which one i like better copyed some of the stuff on to a word doc and, put it on the sharing folder so mum and dad can read it.

Stewed Rhubard (& apples)

Sugar to taste. Add more if necessary as rhubarb cooks or afterwards while still hot enough to dissolve sugar.

Mum used to always cook it with red jelly crystals eg rapberry flavoured and I often still do. Just use water clinging to it – don’t need extra water especially you use juicy apples with it. I don’t mind a bit of ginger or Davidsons plums added if I have them on hand. Even a bit of choko can extend it if you can’t get apples…

I am saving up stalk by stalk, washing cutting and freezing until I have enough to cook! Likewise I only get the odd plum so add them to the mix if I don’t have enough to cook by themselves.

cruel – i’m going to have to calm a shattered lucky now.
ms pepe and i never seem to eat the stuff – hardly ever have dessert.
its is a good source of vit c but an acquired taste.

pepe said:

cruel – i’m going to have to calm a shattered lucky now.
ms pepe and i never seem to eat the stuff – hardly ever have dessert.
its is a good source of vit c but an acquired taste.

Oh pepe has a lovely rhubarb plant……..:(

Lousy comfrey plant though:D

Lucky1 said:

pepe said:

cruel – i’m going to have to calm a shattered lucky now.
ms pepe and i never seem to eat the stuff – hardly ever have dessert.
its is a good source of vit c but an acquired taste.

Oh pepe has a lovely rhubarb plant……..:(

Lousy comfrey plant though:D

least the comfry is growing again. lol

pepe said:

Lucky1 said:

pepe said:

cruel – i’m going to have to calm a shattered lucky now.
ms pepe and i never seem to eat the stuff – hardly ever have dessert.
its is a good source of vit c but an acquired taste.

Oh pepe has a lovely rhubarb plant……..:(

Lousy comfrey plant though:D

least the comfry is growing again. lol

So is mine, now the birds have stopped eating it:D