287218 Thu May 24 20:19:31 -0700 2001 16 27 General Chowhounding Topics 0 1543706 Rhubarb seems to be the first vegetable (fruit?) from the garden here in Maine. I've got an armload of the stuff. Went back to the old thread subject, "Is rhubarb disgusting?" and found a few recipes, e.g. Little Pie Co.'s Crunch, and Jim Dixon's roasted rhubarb.I'll make a good rhubarb sauce, of course. Has anyone tried making chutney with rhubarb? Recipe? Anything else I should try? Thanks a lot! Pat Thu May 24 20:19:31 -0700 2001 0 Pat Hammond 1 1543707 I discovered since then that you can put some thinly sliced rhubarb into your stir-fry. It makes a nice tangy contrast, without a vinegar taste. Thu May 24 21:41:04 -0700 2001 1543706 0 ironmom 2 1543838 pat, here's a recipe i used to make for pies when i was a baker. this is a large recipe and probably will make 6-8 pies. now there's a day of baking! strawberry/rhubarb custard pies 12 T flour (short cup) 4 eggs 12 yolks 8 T orange zest 1 c orange juice 2 c sugar (scant) 2 2/3 c heavy cream 1 c orange liquer 4# rhubarb 4-6 pints strawberries process everything (but fruit) together, layer fruit in unbaked shells, pour custard over (it will seem really huge, but will shrink a lot), top with either a cut out or lattice top and brush with creme fraiche or sour cream, sprinkle with hawaiian cut sugar or demerara (sp) and cook at 350 for about 45 min or so until the custard is just set in the middle. here's a nancy silverton for rhubarb-rasp sauce: 1# rhubarb, cut in 2" pieces 1 c rasp. fresh or frozen-drained 3/4 c simple syrup juice of 2 oranges (6T) cook rhubarb, rasp, and syrup for about 15-20 min until tender. cool, stir in o.j., puree, strain and refridgerate. add more oj to thin if needed. finally, the VERY BEST rhubarb thing (and i used to eat it raw from the garden as a child) i've made recently is from the may & june issue of cook's mag. it's a delicious rendition of the old fashioned dessert "Fool" p. 22, i've played with the recipe a little. rhubarb fool-serves 8 unless you're me, then it serves 2 2 1/4 # rhubarb, peeled and sliced thinly 1/3 c fresh oj 1 c + 2 T sugar (i used candied kumquat sugar i'd made, you could add the zest of 3 or 4 tangerines or oranges) pinch salt 2 c cold heavy cream soak the rhubarb in cold water overnight or for at least 20 min drain and pat dry. bring juice, sugar and salt to a boil, add rhubarb, bring to boil and simmer without stirring if possible, or very little, 15-20 min until throughly cooked and reduced a little. coll to room temp then put in fridge until cold. puree if you want it smooth, or leave as is for a little texture. beat cream to stiff peaks and fold in rhubarb. (the recipe calls for soft peaks and layers). to make strawberry or raspberry and rhubarb substitute 2 pints of berries for 1 1/4# rhubarb. they also give the option of blueberry-rhubarb with fresh ginger: rhubarb:1 1/2 # 1 t fresh grated ginger added to oj 1 pint blueberries added after 2 min. of simmering Wed May 30 00:10:59 -0700 2001 1543707 0 Rochelle 3 1543847 Hi Rochelle, Glad to read this morning that you don't mind a Thank You! Frankly, I don't think civility is ever out of place. And like getting thank you notes, I particularly enjoy the ones that not only send thanks, but go on to describe how, where, and when the present was used. SO----I've printed out your post and have added it to my Chowhound rhubarb collection. Living here in Maine, and since I'm a fool for Fools, I'm going to hold back some of my ever expanding supply and make the the one with blueberries later in the season. The main trouble I had when starting to use up this stuff is that so many of the recipes say use a pound or two pounds, and I don't have a scale. So I took several stalks to the grocery store,stopped by customer service and said this is MY rhubarb and I'm going to weigh it. The stalks are fairly uniform in size, so I'm all set. THANKS yet again! pat Wed May 30 09:55:44 -0700 2001 1543838 0 Pat Hammond 1 1543727 1. peel 2. sprinkle with salt 3. enjoy! Fri May 25 12:05:40 -0700 2001 1543706 0 Minty 2 1543730 Thanks, Minty, I like it that way too. But I have waaay too much to use up. And thanks to Ironmom. I'd never thought of adding it to a stir fry and since I have some leftover pork chops, I'll try that tonight. Fri May 25 13:35:35 -0700 2001 1543727 0 pat hammond 3 1543733 Or hos about sending a huge bunch to A. Eisler so she can add a surprise ingredient to her charity chili cook-off. Probably would be a first! Fri May 25 14:32:51 -0700 2001 1543730 0 berkleybabe 3 1543736 OK then... go with pies! Tarts! Coffee cakes! Especially combined with strawberries, or MULBERRIES (if you can obtain some). God I love rhubarb! Fri May 25 15:01:50 -0700 2001 1543730 0 Minty 1 1543735 Epicurious has a great rhubarb anise upside down cake that's delicious and super easy. Fri May 25 14:59:57 -0700 2001 1543706 0 Caitlin Wheeler 2 1543740 Caitlin: Thanks, I'll look definitely into it. I have a weekend alone to read, watch rented movies, and cook! I'll stay tuned in to Chowhound too, as always. Thanks to one and all for suggestions. I wish I could send some out to those who like it. pat Fri May 25 16:12:01 -0700 2001 1543735 0 Pat Hammond 3 1543852 Pat -- lucky you for having all that time to cook. Another suggestion: Make a rhubarb compote (my usually non-CHish fiance had the brilliant idea of adding fresh mint) and use it as a base for shortcake. Wed May 30 13:41:04 -0700 2001 1543740 0 Caitlin Wheeler 1 1543845 When I get a lot of rhubarb I clean it, chop it into 1/2 pieces and freeze it for up to a year. I've made rhubarb jam from the frozen stuff and it's amazing. I also have a raspberry rhubarb pie in the freezer, ready to bake at a moments notice. I tried rhubarb ice cream once, it didn't seem to work, but I haven't given up yet. I also throw chopped rhubarb into muffins and cakes, kind of like I would with blueberries. Just mix with a little sugar first. Here's a rhubarb crunch recipe I just found on the web. Link: http://www.donogh.com/cooking/rhubarb/rcrunch.shtml Wed May 30 09:24:49 -0700 2001 1543706 0 Julie 2 1543849 Yes, I'm beginning to wish for more freezer space! Thanks for the good recipe link. I especially like the sound of the rhubarb sour cream crumb pie! Pat Wed May 30 10:32:33 -0700 2001 1543845 0 Pat Hammond 1 1543846 Beatrice Okajangas (sp) , in her book Scandinavian Feasts, has a recipe for steamed rhubarb and strawberry juice. Trim 2# of rhubarb and cut it in 1" pcs. Wash, hull and halve 2 pts of strawberries. Place both in a large nonreactive pot and add 5 quarts of water. Bring to a boil, uncovered. Boil for 15 minutes, stirring occasionally. Add 1 cup of sugar and boil for 1 minute more. Turn off the heat, cover, and allow to cool. Then strain and chill. I find it very refreshing, not too sweet, and it acts as a "spring tonic" Wed May 30 09:37:38 -0700 2001 1543706 0 ruth arcone 2 1543848 Ruth, It occurred to me that this juice might also make beautiful and delicious jelly! What do you think? When my sister comes home for lunch she is beginning to sniff the air and mutter, "More rhubarb"? No one's really complaining though (yet!). Thanks for your contribution. Pat Wed May 30 10:08:05 -0700 2001 1543846 0 Pat Hammond 3 1543860 Yes, I think it would make delicious jelly. You might want to try using less than the 5 quarts water, and after steeping put it directly in the jelly bag. I don't know how much pectin there is in rhubarb - maybe not too much since it is a vegetable and not a fruit. It certainly has enough acidity to jell. I once made rhubarb and grapefruit jam which was fantastic. I wish I could find the recipe. Thu May 31 07:51:43 -0700 2001 1543848 0 ruth arcone 4 1543861 There's a rhubarb and grapefruit compote recipe (along with some other really nice rhubarb recipes) on the Outlaw Cook site. Perhaps that will be close to the recipe you remember. Here's the link. Link: http://www.outlawcook.com/Page0904.html Thu May 31 12:03:16 -0700 2001 1543860 0 Nancy Berry